CURDLAN AND SCLEROGLUCAN - NMR CHARACTERIZATION OF SOLUTION AND GEL PROPERTIES

被引：0
|
作者：
STIPANOVIC, AJ
GIAMMATTEO, PJ
机构：
来源：
ADVANCES IN CHEMISTRY SERIES | 1989年 / 223期
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：73 / 87
页数：15
相关论文
共 50 条
  • [1] NMR Characterization of Carboxymethyl Scleroglucan
    Cerreto, Antonella
    Corrente, Federica
    Botta, Bruno
    Pacelli, Settimio
    Paolicelli, Patrizia
    Mannina, Luisa
    Casadei, Maria Antonietta
    INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION, 2013, 18 (08) : 587 - 595
  • [2] PROPERTIES OF CURDLAN GEL
    KONNO, A
    AZECHI, Y
    KIMURA, H
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1979, 43 (01): : 101 - 104
  • [3] THERMAL-PROPERTIES OF CURDLAN IN AQUEOUS SUSPENSION AND CURDLAN GEL
    KONNO, A
    HARADA, T
    FOOD HYDROCOLLOIDS, 1991, 5 (05) : 427 - 434
  • [4] PHYSICOCHEMICAL CHARACTERIZATION AND TABLETTING PROPERTIES OF SCLEROGLUCAN
    RIZK, S
    DURU, C
    GAUDY, D
    JACOB, M
    FERRARI, F
    BERTONI, M
    CARAMELLA, C
    INTERNATIONAL JOURNAL OF PHARMACEUTICS, 1994, 112 (02) : 125 - 131
  • [5] TEXTURAL CHARACTERIZATION OF CURDLAN 13140 STARCH GEL
    ISHIDA, K
    SHIGA, I
    YOKOO, Y
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1978, 25 (12): : 673 - 676
  • [6] Thermal and rheological properties of curdlan gel in minced pork gel
    Funami, T
    Yada, H
    Nakao, Y
    FOOD HYDROCOLLOIDS, 1998, 12 (01) : 55 - 64
  • [7] An evaluation of the effect of curdlan and scleroglucan on the functional properties of low-fat processed cheese spreads
    Florczuk, Aleksadra
    Dabrowska, Aneta
    Aljewicz, Marek
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 163
  • [8] CURDLAN GEL
    HARADA, T
    AMEMURA, A
    KASAI, N
    SAITO, H
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1979, (APR): : 40 - 40
  • [9] Improvement of the gel properties of curdlan gel by hydrogen bonding interaction with trehalose
    Li, Long-Qing
    Pan, Le-Yi
    Liang, Tong-Xin
    Jin, Mingyu
    Yu, Ya-Hui
    Yu, Xiangying
    Liu, Xiaozhen
    Liu, Fengyuan
    Li, Yuting
    Yan, Jing-Kun
    FOOD HYDROCOLLOIDS, 2025, 159
  • [10] Preparation and gel properties of low molecular weight curdlan by hydrolysis of curdlan with commercial α-amylase
    Chen, Yi-Feng
    Zhu, Qin
    Wu, Sheng-Jun
    CARBOHYDRATE POLYMERS, 2014, 113 : 362 - 364
12345