Influence of galactomannan on the structure and thermal behaviour of xanthan/galactomannan mixtures
- 1 January 1995
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 24 (2) , 269-283
- https://doi.org/10.1016/0260-8774(94)p2647-n
Abstract
No abstract availableThis publication has 37 references indexed in Scilit:
- Scanning tunnelling microscopy of xanthan gumCarbohydrate Polymers, 1993
- Influence of locust bean gum on the rheological properties of kappa-carrageenan systems in the vicinity of the gel pointCarbohydrate Polymers, 1993
- Effect of galactomannan addition on the thermal behaviour of κ-carrageenan gelsCarbohydrate Polymers, 1992
- Phase diagrams in kappa-carrageenan/locust bean gum systemsFood Hydrocolloids, 1991
- Xanthan/Carob interactions at very low concentrationCarbohydrate Polymers, 1988
- Nitrogen conversion factors for the proteinaceous content of gums permitted as food additivesFood Additives & Contaminants: Part A, 1986
- A comparison between the hot and cold water soluble fractions of two locust bean gum samplesCarbohydrate Polymers, 1986
- Mechanism and dynamics of conformational ordering in xanthan polysaccharideJournal of Molecular Biology, 1984
- RHEOLOGY OF GALACTOMANNAN SOLUTIONS: COMPARATIVE STUDY OF GUAR GUM AND LOCUST BEAN GUMJournal of Texture Studies, 1981
- Order-disorder transition for a bacterial polysaccharide in solution. A role for polysaccharide conformation in recognition between Xanthomonas pathogen and its plant hostJournal of Molecular Biology, 1977