Effects of the addition of sucrose and cellulose on the compression behaviour of ϰ-carrageenan gels
- 30 November 1986
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 1 (2) , 113-120
- https://doi.org/10.1016/s0268-005x(86)80013-3
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- A Method for using Measurements of Shear Modulus to Estimate the Size and Thermodynamic Stability of Junction Zones in Noncovalently Cross‐Linked GelsJournal of Food Science, 1984
- Rheological studies of specific cation forms of kappa carrageenan gelsCarbohydrate Polymers, 1983
- FABRICATED FOODSTUFFS AS MULTICOMPONENT GELSJournal of Texture Studies, 1983
- Effect of alkali pretreatment on the rheological properties of concentrated agar-agar gelsCarbohydrate Polymers, 1983
- Physical probes of polysaccharide conformation and interactionsFood Chemistry, 1980
- EFFECT OF THERMAL PROCESSING ON STRUCTURE AND RHEOLOGICAL PROPERTIES OF CARRAGEENAN/CAROB GUM GELSJournal of Texture Studies, 1980
- Cone-plate instrument for stress relaxation measurementsJournal of Colloid and Interface Science, 1980
- EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL PROPERTIES OF LOW ESTER PECTIN GELSJournal of Food Science, 1978
- The Properties of Water in Macromolecular Gels. VI. The Relationship between the Rheological Properties and the States of Water in Macromolecular GelsBulletin of the Chemical Society of Japan, 1973
- Texture of SS Cross-linked Gelatin GelsAgricultural and Biological Chemistry, 1973