Food hydrocolloid

Glicksman M (1983) Food Hydrocolloids, vol II. CRC, Boca Raton, Florida... [Pg.58]

Wang Q, Ellis PR, Ross-Murphy SB (2000) Food Hydrocolloid 14 129... [Pg.61]

Annabel P, Fitto MG, Harris B, Phillips GP, Williams PA (1994) Food Hydrocolloid 8 351... [Pg.61]

Yamanaka S, Yuguchi Y, Urakawa H, Kajiwara K, Shirakawa M, Yamatoya K (2000) Food Hydrocolloid 14 125... [Pg.63]

Lazaridou A, BUiaderis CG, Micha-Screttas M, Steele BR (2004) Food Hydrocolloid 18 837... [Pg.64]

Horton JC, Harding SE, Mitchell JR, Morton-Holmes DF (1991) Food Hydrocolloids... [Pg.252]

Part I the molecular weight of Acacia Senegal gum exudate. Food Hydrocolloids, Vol.19, No.4, Quly 2005), pp. 647-660, ISSN 0268-005X. [Pg.19]

Al-Assaf, S. Phillips, G.O.. Williams, P.A. (2005 b). Studies on Acacia exudate gums part II. Molecular weight comparison of the Vulgares and Gummiferae series of Acacia gums. Food Hydrocolloids, Vol.19, No.4, 0uly 2005), pp. 661-667, ISSN 0268-005X. [Pg.19]

Glover, D.A. Ushida, K. Phillips, A. O. Riley. S. G. (2009) Acacia (sen) SUPERGUMtm (Gum arabic) An evaluation of potential health benefits in human subjects. Food Hydrocolloids, Vol. 23, No. 8, (December 2009), pp. 2410-2415, ISSN 0268-005X. [Pg.21]

Mocak, J. Jurasek, P. Phillips, G.O, Vargas, S. Casadei, E. Ghikamai, B.N. (1998). The classification of natural gums. X. Chemometric characterization of exudate gums that conform to the revised specification of the gum arabic for food use, and the identification of adulterants. Food Hydrocolloids, Vol. 12, No. 2, (April 1998), pp 141-150, ISSN 0268-005X. [Pg.23]

Williams, P. A. Phillips, G. O. Stephen, A. M. (1990). Spectroscopic and molecular comparisons of three fractions from Acacia Senegal gum. Food Hydrocolloids, Vol.4, No.4, (December 1990), pp. 305-311, ISSN 0268-005X. [Pg.25]

Qv, X. Y., Zeng, Z. P. Jiang, J. G. (2011). Preparation of lutein microencapsulation by complex coacervation method and its physicochemical properties and stability. Food Hydrocolloids, Vol. 25, 6, (August 2011), pp. (1596-1603), ISSN 0268-005X... [Pg.82]

Eysturskiard J., Haug L, Elharfaoui N., Djabourov M., Draget K. Structural and mechanical properties of fish gelatin as function of extraction conditions. Food Hydrocolloids 23 (2009) 1702-1711. [Pg.112]

Structural and physical properties of gelatin extracted from different marine species a comparative study. Food Hydrocolloids 16, 25-34. [Pg.112]

Haug I.J., Draget K.I., Smidsr0d O. 2004. Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids 18, 203-213. [Pg.113]

Karim A.A., Bhat R. 2009. Fish gelatin properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids 23, 563-576. [Pg.113]

Olivares M.L., Peirotti M.B., Deiber J.A. 2006. Analysis of gelatin chain aggregation in dilute aqueous solutions through viscosity data. Food Hydrocolloids 20, 1039-1049. [Pg.114]

M. Rinaudo in "Food hydrocolloids Structures, Properties and Functions" Edit. K. Nishinari, E. Doi, Plenum Press, NY (1994) 21. [Pg.33]

Lips A., Clark A.H., Cutler N. Durand D. (1991) Measurement of cooperativity of binding of calcium to neutral sodium pectate. Food Hydrocolloids 5,87-99. [Pg.540]

Walkenstrom, P., Windhab, E., and Hermansson, A. M. (1998). Shear-induced structuring of particulate whey protein gels. Food Hydrocolloids 12, 459 68. [Pg.200]

Funami, T., Hiroe, M., Noda, S., Asai, I., Ikeda, S., and Nishinari, K. (2007). Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous system in the presence or absence of cations. Food Hydrocolloids 21, 617-629. [Pg.238]

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