Dynamic light scattering investigation of guar/dextran mixtures in aqueous solutions

By Pinder D.N.   Nash W.   Hemar Y.   Singh H.  

Food Hydrocolloids, Vol. 17, Iss. 4, 2003-07 ,pp. : 463-468

Elsevier

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The stability of guar gum in an aqueous system under acidic conditions

By Wang Q.   Ellis P.R.   Ross-Murphy S.B.  

Food Hydrocolloids, Vol. 14, Iss. 2, 2000-03 ,pp. : 129-134

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Phase separation, rheology and microstructure of micellar casein-guar gum mixtures

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Food Hydrocolloids, Vol. 13, Iss. 1, 1999-01 ,pp. : 43-49

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Ohmic heating behaviour and electrical conductivity of two-phase food systems

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Quantitative assessment of phase composition and morphology of two-phase gelatin-pectin gels using fluorescence microscopy

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Food Hydrocolloids, Vol. 14, Iss. 6, 2000-11 ,pp. : 579-590

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