The influence of sucrose and sorbitol on gel-sol transition of low-methoxyl pectin+Ca 2+ gels

By Fu J.-T.   Rao M.A.  

Food Hydrocolloids, Vol. 13, Iss. 5, 1999-09 ,pp. : 371-380

Elsevier

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An apparatus for studying the effect of transient temperature on growth of bacteria in a gel matrix

By Brocklehurst T.F.   Piggott R.B.   Smith A.C.   Steer D.C.  

Food Microbiology, Vol. 13, Iss. 2, 1996-02 ,pp. : 109-114

Academic Press

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Relation between the molecular structure of some polysaccharides and original properties in sol and gel states

By Rinaudo M.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 433-440

Elsevier

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Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel

By Baek M.H.   Yoo B.   Lim S.-T.  

Food Hydrocolloids, Vol. 18, Iss. 1, 2004-01 ,pp. : 133-142

Elsevier

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Wettability of starch gel films

By Bialopiotrowicz T.  

Food Hydrocolloids, Vol. 17, Iss. 2, 2003-03 ,pp. : 141-147

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