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

Elsevier

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Dynamic viscoelastic behavior of gellan- -carrageenan and gellan-xanthan gels

By Rodrguez-Hernandez A.I.   Tecante A.  

Food Hydrocolloids, Vol. 13, Iss. 1, 1999-01 ,pp. : 59-64

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Rheology and structure of ovalbumin gels at low pH and low ionic strength

By Weijers M.   Sagis L.M.C.   Veerman C.   Sperber B.   van der Linden E.  

Food Hydrocolloids, Vol. 16, Iss. 3, 2002-05 ,pp. : 269-276

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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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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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