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Home > Gums and Stabilisers for the Food Industry 9 > DEVELOPMENTS IN PROCESS TECHNOLOGY - AND THEIR POTENTIAL USES
Gums and Stabilisers for the Food Industry 9 |
P.A. Williams and G.O. Phillips
Woodhead Publishing
Gums and Stabilisers for the Food Industry 9
DEVELOPMENTS IN PROCESS TECHNOLOGY - AND THEIR POTENTIAL USES
Authors

Peter J. Wallin

ARI Id

1665486035071_16980055

Access

Not Available Free

Pages

269-275

Table of Contents of Book
Showing 1 to 20 of 49 entries
Chapters/HeadingsAuthor(s)PagesInfo
Structural and Functional Properties of Polysaccharides
STRUCTURAL FEATURES OF NATIVE AND COMMERCIALLY EXTRACTED PECTINS
H.A. Schols; J.M. Ros; P.J.H. Daas; E.J. Bakx; A.G.J. Voragen
3-15
RHEOLOGICAL STUDIES OF AQUEOUS DISPERSIONS OF MICROPARTICULATED CELLULOSE
K. Nishinari; T. Takaya; E. Miyoshi
16-25
RHEOLOGICAL AND DSC STUDIES OF AQUEOUS DISPERSIONS AND GELS OF CURDLAN
K. Nishinari; M. Hirashima; T. Takaya; E. Miyoshi
26-33
Unique Gelling Properties of Non-starch Polysaccharides from Pre-processed Wheat Bran
W. Steve Cui; Peter J. Wood; J. Weisz; J. Mullin
34-42
INTERACTION BETWEEN POLYMER MOLECULES IN LOCUST BEAN GUM-WATER SYSTEMS DURING COOLING AND FREEZING PROCESSES
Ryohei Tanaka; Tatsuko Hatakeyama; Hyoe Hatakeyama
43-47
STUDIES ON THE RHEOLOGICAL BEHAVIOUR OF THE CV-70 POLYSACCHARIDE AQUEOUS SOLUTIONS
A.R.P. Scamparini; D.M. Mariuzzo; J.D.S. Gutierrez
48-58
Effects of Salts and Saccharides on Rheological Properties and Pulsed NMR of Rice Starch during Gelatinization and Retrogradation Processes
K. KATSUTA
59-68
FAO Regional Project on Gum Arabic Specifications and Quality Control
E. Casadei
69-75
GUM ARABIC REPLACEMENT IN CONFECTIONERY APPLICATIONS
P. Lawson; M. Gonze; F. Van Der Schueren; K. Rosenplenter
76-83
PRIMACEL™ FOOD CELLULOSE
J.M. Evans; R.C. Clark and; N.A. Morrison
84-93
Rheological and Thermal Studies on the Sol-Gel Transition of Aqueous Solutions of Enzymatically Modified Xyloglucan
Mayumi SHIRAKAWA; Yoichiro UNO; Kazuhiko YAMATOYA; Katsuyoshi NISHINARI
94-103
Protein Systems
PHASE-SEPARATED MIXED GELATIN-MILK PROTEIN SYSTEMS
A.M. Hermansson; A. Altskär; E. Jordansson
107-116
ESR SPIN PROBE STUDY OF LEGUMIN AND OVALBUMIN INTERACTIONS WITH LIPOPHILIC COMPOUNDS IN SOLUTIONS
L.A. Wasserman; V.P. Yuryev; M. Le Meste; M.V. Motiakin; A.M. Wasserman
117-126
A STUDY OF THE HYDRATION BEHAVIOUR OF RENNET CASEINS IN CALCIUM CHELATING SALT SOLUTION USING A RHEOLOGICAL APPROACH
Michael P. Ennis; Michele M. O'Sullivan; Daniel M. Mulvihill
127-135
GELATION PROPERTIES OF SMOOTH AND SKELETAL MUSCLE MYOSIN PROTEINS
Peter G. Somers; Nazlin K. Howell
136-144
THERMAL STABILITY AND SOL-GEL TRANSITIONS OF WHEY AND EGG WHITE PROTEINS
P. Relkin; B. Launay; K. Raynal; T. Meylheuc
145-153
Functional Interactions in Mixed Biopolymer Systems
FUNCTIONAL INTERACTIONS IN MULTICOMPONENT POLYSACCHARIDE-CONTAINING SYSTEMS
E.E. Braudo
169-183
Chapters/HeadingsAuthor(s)PagesInfo
Showing 1 to 20 of 49 entries
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