RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN LOCUST BEAN GUM MIXED GELS

被引：0

作者：

ARNAUD, JP

CHOPLIN, L

LACROX, C

机构：

[1] UNIV LAVAL,RECH STELA GRP,QUEBEC CITY G1K 7P4,QUEBEC,CANADA

[2] UNIV LAVAL,DEPT SCI,QUEBEC CITY G1K 7P4,QUEBEC,CANADA

来源：

JOURNAL OF TEXTURE STUDIES | 1989年 / 19卷 / 04期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：419 / 430

页数：12

共 50 条

[1] RHEOLOGICAL BEHAVIOR OF MIXED GELS OF KAPPA-CARRAGEENAN LOCUST BEAN GUM
STADING, M
HERMANSSON, AM
[J]. CARBOHYDRATE POLYMERS, 1993, 22 (01) : 49 - 56
[2] SENSORY AND RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN GELS MIXED WITH LOCUST BEAN GUM, TARA GUM OR GUAR GUM
MURAYAMA, A
ICHIKAWA, Y
KAWABATA, A
[J]. JOURNAL OF TEXTURE STUDIES, 1995, 26 (03) : 239 - 254
[3] A RHEOLOGICAL CHARACTERIZATION OF KAPPA-CARRAGEENAN GALACTOMANNAN MIXED GELS - A COMPARISON OF LOCUST BEAN GUM SAMPLES
FERNANDES, PB
GONCALVES, MP
DOUBLIER, JL
[J]. CARBOHYDRATE POLYMERS, 1991, 16 (03) : 253 - 274
[4] MICROSCOPIC IMAGING OF NETWORK STRANDS IN AGAR, CARRAGEENAN, LOCUST BEAN GUM AND KAPPA-CARRAGEENAN LOCUST BEAN GUM GELS
BRIGHAM, JE
GIDLEY, MJ
HOFFMANN, RA
SMITH, CG
[J]. FOOD HYDROCOLLOIDS, 1994, 8 (3-4) : 331 - 344
[5] RHEOLOGICAL EFFECTS OF DIFFERENT INTERACTIONS IN KAPPA-CARRAGEENAN/LOCUST BEAN GUM/KONJAC GLUCOMAMMAN GELS
Brenner, T.
Nishinari, K.
[J]. GUMS AND STABILISERS FOR THE FOOD INDUSTRY 17: THE CHANGING FACE OF FOOD MANUFACTURE: THE ROLE OF HYDROCOLLOIDS, 2014, 346 : 197 - 204
[6] COMPRESSION BEHAVIOR OF KAPPA-CARRAGEENAN GELS - EFFECTS OF ADDITION OF IOTA-CARRAGEENAN AND LOCUST BEAN GUM
FISZMAN, SM
COSTELL, E
DURAN, L
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (04): : 591 - 598
[7] EFFECT OF LACTIC FERMENTATION ON THE RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN LOCUST BEAN GUM MIXED GELS INOCULATED WITH S-THERMOPHILUS
ARNAUD, JP
LACROIX, C
CHOPLIN, L
[J]. BIOTECHNOLOGY AND BIOENGINEERING, 1989, 34 (11) : 1403 - 1408
[8] RHEOLOGICAL DESCRIPTION AT THE MINIMUM GELLING CONDITIONS OF KAPPA-CARRAGEENAN LOCUST BEAN GUM SYSTEMS
FERNANDES, PB
GONCALVES, MP
DOUBLIER, JL
[J]. FOOD HYDROCOLLOIDS, 1994, 8 (3-4) : 345 - 349
[9] The influence of locust bean gum and dextran on the gelation of kappa-carrageenan
Williams, PA
Langdon, MJ
[J]. BIOPOLYMERS, 1996, 38 (05) : 655 - 664
[10] Phase diagrams in kappa-carrageenan/locust bean gum systems
Fernandes, P. B.
Goncalves, M. P.
Doublier, J. L.
[J]. FOOD HYDROCOLLOIDS, 1991, 5 (1-2) : 71 - 73

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