Mechanical properties of acid sodium caseinate- -carrageenan gels: effect of co-solute addition

By Ribeiro K.O.   Rodrigues M.I.   Sabadini E.   Cunha R.L.  

Food Hydrocolloids, Vol. 18, Iss. 1, 2004-01 ,pp. : 71-79

Elsevier

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Particle and matrix gels of gellan gum: effects of filler particles on rheological properties of matrix gels

By Moritaka H.   Takeuchi M.   Okoshi H.   Fukuba H.  

Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 175-182

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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

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Influence of low sucrose concentrations on the compression resistance of gellan gum gels

By Bayarri S.   Costell E.   Duran L.  

Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. : 593-597

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Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels

By Lau M.H.   Tang J.   Paulson A.T.  

Food Research International, Vol. 34, Iss. 10, 2001-01 ,pp. : 879-886

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