Gums and Stabilisers for the Food Industry 11 - Special Publications
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Published By Royal Society Of Chemistry

9780854048366

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Acknowledgements

Gums and Stabilisers for the Food Industry 11 - Special Publications ◽

10.1039/9781847551016-fp009 ◽

2007 ◽

pp. P009-P010

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Hydrocolloids and health

Gums and Stabilisers for the Food Industry 11 - Special Publications ◽

10.1039/9781847551016-00323 ◽

2007 ◽

pp. 323-324

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Rheological properties and potential industrial application of kongoli (maesopis eminii) seed gum

Gums and Stabilisers for the Food Industry 11 - Special Publications ◽

10.1039/9781847551016-00306 ◽

2007 ◽

pp. 306-310

Author(s):

J. T. Barminas ◽

I. C. Eromosele

Keyword(s):

Rheological Properties ◽

Industrial Application ◽

Seed Gum

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New textures with high acyl gellan gum

Gums and Stabilisers for the Food Industry 11 - Special Publications ◽

10.1039/9781847551016-00297 ◽

2007 ◽

pp. 297-305 ◽

Cited By ~ 2

Author(s):

N. A. Morrison ◽

G. Sworn ◽

R. C. Clark ◽

Todd Talashek ◽

You -Lung Chen

Keyword(s):

Gellan Gum

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Aggregation and gelation of globular proteins with and without addition of polysaccharides

Gums and Stabilisers for the Food Industry 11 - Special Publications ◽

10.1039/9781847551016-00263 ◽

2007 ◽

pp. 263-270

Author(s):

D. Durand ◽

C. le Bon ◽

P. Croguennoc ◽

T. Nicolai ◽

A. H. Clark

Keyword(s):

Globular Proteins

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Interfacial behaviour and gelation of proteins

Gums and Stabilisers for the Food Industry 11 - Special Publications ◽

10.1039/9781847551016-00235 ◽

2007 ◽

pp. 235-236

Keyword(s):

Interfacial Behaviour

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Influence of hydrocolloids on flavour release and sensory-instrumental correlations

Gums and Stabilisers for the Food Industry 11 - Special Publications ◽

10.1039/9781847551016-00217 ◽

2007 ◽

pp. 217-225 ◽

Cited By ~ 5

Author(s):

Ross Clark

Keyword(s):

Flavour Release

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Influence of pentosans on the rheological and thermal properties of starch isolated from two different wheat varieties

Gums and Stabilisers for the Food Industry 11 - Special Publications ◽

10.1039/9781847551016-00137 ◽

2007 ◽

pp. 137-144

Author(s):

D. M. J. dos santos ◽

J. A. L. da Silva

Keyword(s):

Thermal Properties ◽

Wheat Varieties

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Predicting the rheology of water-in-water emulsions

Gums and Stabilisers for the Food Industry 11 - Special Publications ◽

10.1039/9781847551016-00128 ◽

2007 ◽

pp. 128-136

Author(s):

J. R. Stokes ◽

W. J. Frith

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Market overview

Gums and Stabilisers for the Food Industry 11 - Special Publications ◽

10.1039/9781847551016-00001 ◽

2007 ◽

pp. 1-2

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Gums and Stabilisers for the Food Industry 11 - Special PublicationsLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Royal Society Of Chemistry

Acknowledgements

Hydrocolloids and health

Rheological properties and potential industrial application of kongoli (maesopis eminii) seed gum

New textures with high acyl gellan gum

Aggregation and gelation of globular proteins with and without addition of polysaccharides

Interfacial behaviour and gelation of proteins

Influence of hydrocolloids on flavour release and sensory-instrumental correlations

Influence of pentosans on the rheological and thermal properties of starch isolated from two different wheat varieties

Predicting the rheology of water-in-water emulsions

Market overview

Gums and Stabilisers for the Food Industry 11 - Special Publications
Latest Publications