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Food Hydrocolloids, Vol. 12, Iss. 3, 1998-07 ,pp. : 357-363

Elsevier

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Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels

By Matia-Merino L.   Lau K.   Dickinson E.  

Food Hydrocolloids, Vol. 18, Iss. 2, 2004-03 ,pp. : 271-281

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The influence of sucrose and sorbitol on gel-sol transition of low-methoxyl pectin+Ca 2+ gels

By Fu J.-T.   Rao M.A.  

Food Hydrocolloids, Vol. 13, Iss. 5, 1999-09 ,pp. : 371-380

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Rheology and structure of ovalbumin gels at low pH and low ionic strength

By Weijers M.   Sagis L.M.C.   Veerman C.   Sperber B.   van der Linden E.  

Food Hydrocolloids, Vol. 16, Iss. 3, 2002-05 ,pp. : 269-276

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Negative effect of combining microbial transglutaminase with low methoxyl pectins on the mechanical properties and colour attributes of fish gels

By Uresti R.M.   Ramrez J.A.   Lopez-Arias N.   Vazquez M.  

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