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

Access to resources Recommend Favorite

Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systems

By Schorsch C.   Jones M.G.   Norton I.T.  

Food Hydrocolloids, Vol. 13, Iss. 2, 1999-03 ,pp. : 89-99

Elsevier

Access to resources Recommend Favorite

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

Access to resources Recommend Favorite

On the incompatibility of alkaline gelatin and locust bean gum in aqueous solution

By Alves M.M.   Antonov Y.A.   Goncalves M.P.  

Food Hydrocolloids, Vol. 13, Iss. 1, 1999-01 ,pp. : 77-80

Elsevier

Access to resources Recommend Favorite

The effect of structural features of gelatin on its thermodynamic compatibility with locust bean gum in aqueous media.

By Alves M.M.   Antonov Y.A.   Goncalves M.P.  

Food Hydrocolloids, Vol. 13, Iss. 2, 1999-03 ,pp. : 157-166

Elsevier

Access to resources Recommend Favorite