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Elsevier

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Rheological influence of non-gelling amylopectins on -lactoglobulin gel structures

By Olsson C.   Stading M.   Hermansson A.-M.  

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Gelatin/carrageenan interactions in coil and ordered conformations followed by a methylene blue spectrophotometric method

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Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. : 613-618

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

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

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Phase separation in aqueous gelatin- -carrageenan systems

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