The influence of sucrose and sorbitol on gel-sol transition of low-methoxyl pectin+Ca 2+ gels

By Fu J.-T.   Rao M.A.  

Food Hydrocolloids, Vol. 13, Iss. 5, 1999-09 ,pp. : 371-380

Elsevier

Access to resources Recommend Favorite

Rheology and structure development during gelation of low-methoxyl pectin gels: the effect of sucrose

By Fu J.-T.   Rao M.A.  

Food Hydrocolloids, Vol. 15, Iss. 1, 2001-01 ,pp. : 93-100

Elsevier

Access to resources Recommend Favorite

Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels

By Matia-Merino L.   Lau K.   Dickinson E.  

Food Hydrocolloids, Vol. 18, Iss. 2, 2004-03 ,pp. : 271-281

Elsevier

Access to resources Recommend Favorite

Rheology and structure of ovalbumin gels at low pH and low ionic strength

By Weijers M.   Sagis L.M.C.   Veerman C.   Sperber B.   van der Linden E.  

Food Hydrocolloids, Vol. 16, Iss. 3, 2002-05 ,pp. : 269-276

Elsevier

Access to resources Recommend Favorite

Use of amidated low methoxyl pectin to produce fish restructured products

By Uresti R.M.   Lopez-Arias N.   Gonzalez-Cabriales J.J.   Ramrez J.A.   Vazquez M.  

Food Hydrocolloids, Vol. 17, Iss. 2, 2003-03 ,pp. : 171-176

Elsevier

Access to resources Recommend Favorite