The effect of structural features of gelatin on its thermodynamic compatibility with locust bean gum in aqueous media.

By Alves M.M.   Antonov Y.A.   Goncalves M.P.  

Food Hydrocolloids, Vol. 13, Iss. 2, 1999-03 ,pp. : 157-166

Elsevier

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Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systems

By Schorsch C.   Jones M.G.   Norton I.T.  

Food Hydrocolloids, Vol. 13, Iss. 2, 1999-03 ,pp. : 89-99

Elsevier

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Dilute solution properties of guar and locust bean gum in sucrose solutions

By Richardson P.H.   Willmer J.   Foster T.J.  

Food Hydrocolloids, Vol. 12, Iss. 3, 1998-07 ,pp. : 339-348

Elsevier

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Interactions of native and acetylated pea starch with yellow mustard mucilage, locust bean gum and gelatin

By Liu H.   Michael Eskin N.A.  

Food Hydrocolloids, Vol. 12, Iss. 1, 1998-01 ,pp. : 37-41

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Structure and rheology of the -carrageenan/locust bean gum gels

By Dunstan D.E.   Chen Y.   Liao M.-L.   Salvatore R.   Boger D.V.   Prica M.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 475-484

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