Measurement of gel water-binding capacity of gelatin, potato starch, and carrageenan gels by suction pressure
- 1 May 1978
- journal article
- research article
- Published by Elsevier in Journal of Colloid and Interface Science
- Vol. 64 (3) , 501-509
- https://doi.org/10.1016/0021-9797(78)90391-0
Abstract
No abstract availableThis publication has 33 references indexed in Scilit:
- Water Binding in Whey Protein ConcentratesJournal of Dairy Science, 1973
- Differential thermal analysis of frozen food systems II. Micro‐scale studies on egg white, cod and celeryInternational Journal of Food Science & Technology, 1972
- Shapely polysaccharides. The eighth Colworth Medal LectureBiochemical Journal, 1972
- Differential thermal analysis of frozen food systems. I. The determination of unfreezable waterInternational Journal of Food Science & Technology, 1971
- Proton and deuteron magnetic resonance studies of aqueous polysaccharidesJournal of the Chemical Society D: Chemical Communications, 1970
- X-ray diffraction studies of polysaccharide sulphates: Double helix models for κ- and ι-carrageenansJournal of Molecular Biology, 1969
- Formation and stabilization of the collagen-foldArchives of Biochemistry and Biophysics, 1961
- Studies of the Cross-linking Process in Gelatin Gels. III. Dependence of Melting Point on Concentration and Molecular WeightThe Journal of Physical Chemistry, 1954
- Protein GelsAdvances in Protein Chemistry, 1948
- Über die reversible Sol-Gel-Umwandlung, die „Kristallisation“ der Gelatine und den Feinbau elastischer Gele insbesondere von Gelatine und Kautschuk im Lichte der RöntgenoptikColloid and Polymer Science, 1932