Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels

By Nussinovitch A.   Corradini M.G.   Normand M.D.   Peleg M.  

Food Research International, Vol. 34, Iss. 10, 2001-01 ,pp. : 871-878

Elsevier

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A comparative study of the effect of sugars on the thermal and mechanical properties of concentrated waxy maize, wheat, potato and pea starch gels

By Prokopowich D.J.   Biliaderis C.G.  

Food Chemistry, Vol. 52, Iss. 3, 1995-01 ,pp. : 255-262

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Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels

By Lau M.H.   Tang J.   Paulson A.T.  

Food Research International, Vol. 34, Iss. 10, 2001-01 ,pp. : 879-886

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Resistant starch formation does not parallel syneresis tendency in different starch gels

By Tovar J.   Melito C.   Herrera E.   Rascon A.   Perez E.  

Food Chemistry, Vol. 76, Iss. 4, 2002-04 ,pp. : 455-459

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Rheological properties of mixed starch- -carrageenan gels in relation to enzymatic digestibility

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Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 169-174

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