Influence of locust bean gum/ -carrageenan mixtures on whipping and mechanical properties and stability of dairy creams

By Camacho M.M.   Martnez-Navarrete N.   Chiralt A.  

Food Research International, Vol. 31, Iss. 9, 1998-11 ,pp. : 653-658

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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NIR spectra in relation to viscoelastic properties of mixtures of Na- -Carrageenan, locust bean gum and casein

By Lundin L.   Stenlof B.   Hermansson A.-M.  

Food Hydrocolloids, Vol. 12, Iss. 2, 1998-04 ,pp. : 189-193

Elsevier

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Multivariate analysis of the influences of locust bean gum, s -casein, -casein on viscoelastic properties of Na- -carrageenan gels

By Lundin L.   Hermansson A.-M.  

Food Hydrocolloids, Vol. 12, Iss. 2, 1998-04 ,pp. : 175-187

Elsevier

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Magnesium binding by gum arabic, locust bean gum, and arabinogalactan

By Kunkel M.E.   Seo A.   Minten T.A.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 87-93

Elsevier

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