On the incompatibility of alkaline gelatin and locust bean gum in aqueous solution

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

Food Hydrocolloids, Vol. 13, Iss. 1, 1999-01 ,pp. : 77-80

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

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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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Magnesium binding by gum arabic, locust bean gum, and arabinogalactan

By Kunkel M.E.   Seo A.   Minten T.A.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 87-93

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