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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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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Stability of whipped dairy creams containing locust bean gum/ -carrageenan mixtures during freezing-thawing processes

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

Food Research International, Vol. 34, Iss. 10, 2001-01 ,pp. : 887-894

Elsevier

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Dilute solution properties of guar and locust bean gum in sucrose solutions

By Richardson P.H.   Willmer J.   Foster T.J.  

Food Hydrocolloids, Vol. 12, Iss. 3, 1998-07 ,pp. : 339-348

Elsevier

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