Gelatin/iota-carrageenan interactions in non-gelling conditions

By Michon C.   Vigouroux F.   Boulenguer P.   Cuvelier G.   Launay B.  

Food Hydrocolloids, Vol. 14, Iss. 3, 2000-05 ,pp. : 203-208

Elsevier

Access to resources Recommend Favorite

Dynamic measurements of -lactoglobulin structures during aggregation, gel formation and gel break-up in mixed biopolymer systems

By Olsson C.   Langton M.   Hermansson A.-M.  

Food Hydrocolloids, Vol. 16, Iss. 5, 2002-09 ,pp. : 477-488

Elsevier

Access to resources Recommend Favorite

Rheological and thermal studies on gelling characteristics of curdlan

By Funami T.   Funami M.   Yada H.   Nakao Y.  

Food Hydrocolloids, Vol. 13, Iss. 4, 1999-07 ,pp. : 317-324

Elsevier

Access to resources Recommend Favorite

Microstructures of -lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties

By Olsson C.   Langton M.   Hermansson A.-M.  

Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 111-126

Elsevier

Access to resources Recommend Favorite

Extraction of highly gelling pectic substances from sugar beet pulp and potato pulp: influence of extrinsic parameters on their gelling properties

By Turquois T.   Rinaudo M.   Taravel F.R.   Heyraud A.  

Food Hydrocolloids, Vol. 13, Iss. 3, 1999-05 ,pp. : 255-262

Elsevier

Access to resources Recommend Favorite