Kappa-2 carrageenan: structure and performance of commercial extracts - II. Performance in two simulated dairy applications

By Bixler H.J.   Johndro K.   Falshaw R.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 619-630

Elsevier

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Structure and performance of commercial -2 carrageenan extracts. Part III. Structure analysis and performance in two dairy applications of extracts from the New Zealand red seaweed, Gigartina atropurpurea

By Falshaw R.   Bixler H.J.   Johndro K.  

Food Hydrocolloids, Vol. 17, Iss. 2, 2003-03 ,pp. : 129-139

Elsevier

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Structure and functional performance of gigartinacean kappa-iota hybrid carrageenan and solieriacean kappa-iota carrageenan blends

By Villanueva R.D.   Mendoza W.G.   Rodrigueza M.R.C.   Romero J.B.   Montano M.N.E.  

Food Hydrocolloids, Vol. 18, Iss. 2, 2004-03 ,pp. : 283-292

Elsevier

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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

Elsevier

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Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels

By Bayarri S.   Rivas I.   Costell E.   Duran L.  

Food Hydrocolloids, Vol. 15, Iss. 1, 2001-01 ,pp. : 67-73

Elsevier

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