Carrageenans and alginate effects on properties of combined pressure and temperature in fish mince gels

By Perez-Mateos M.   Solas T.   Montero P.  

Food Hydrocolloids, Vol. 16, Iss. 3, 2002-05 ,pp. : 225-233

Elsevier

Access to resources Recommend Favorite

Effects of molecular weight and elastic segment flexibility on syneresis in Ca-alginate gels

By Draget K.I.   Gaserod O.   Aune I.   Andersen P.O.   Storbakken B.   Stokke B.T.   Smidsrod O.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 485-490

Elsevier

Access to resources Recommend Favorite

Rheological and thermal properties of milk gels formed with -carrageenan. I. Sodium caseinate

By Oakenfull D.   Miyoshi E.   Nishinari K.   Scott A.  

Food Hydrocolloids, Vol. 13, Iss. 6, 1999-11 ,pp. : 525-533

Elsevier

Access to resources Recommend Favorite

Interactions of -carrageenan with whey proteins in gels formed at different pH

By Mleko S.   Li-Chan E.C.Y.   Pikus S.  

Food Research International, Vol. 30, Iss. 6, 1997-07 ,pp. : 427-433

Elsevier

Access to resources Recommend Favorite

The effects of pH on the rheology of -lactoglobulin/ -carrageenan mixed gels

By Ould Eleya M.M.   Turgeon S.L.  

Food Hydrocolloids, Vol. 14, Iss. 3, 2000-05 ,pp. : 245-251

Elsevier

Access to resources Recommend Favorite