INFLUENCE OF COMPOSITION ON MECHANICAL-PROPERTIES OF KAPPA-CARRAGEENAN, LOCUST BEAN GUM, GUAR GUM, MIXED GELS - PUNCTURE AND PENETRATION TESTS

被引：0

|

作者：

DAMASIO, MH

CAPILLA, C

COSTELL, E

DURAN, L

机构：

来源：

REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 1990年 / 30卷 / 01期

关键词：

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

收藏

页码：109 / 121

页数：13

相关论文

共 43 条

[1] INFLUENCE OF COMPOSITION ON MECHANICAL-PROPERTIES OF KAPPA-CARRAGEENAN, LOCUST BEAN GUM, GUAR GUM MIXED GELS - RESISTANCE TO CUT
DAMASIO, MH
CAPILLA, C
COSTELL, E
DURAN, L
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1990, 30 (02): : 254 - 265
[2] SENSORY AND RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN GELS MIXED WITH LOCUST BEAN GUM, TARA GUM OR GUAR GUM
MURAYAMA, A
ICHIKAWA, Y
KAWABATA, A
JOURNAL OF TEXTURE STUDIES, 1995, 26 (03) : 239 - 254
[3] RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN LOCUST BEAN GUM MIXED GELS
ARNAUD, JP
CHOPLIN, L
LACROX, C
JOURNAL OF TEXTURE STUDIES, 1989, 19 (04) : 419 - 430
[4] RHEOLOGICAL BEHAVIOR OF MIXED GELS OF KAPPA-CARRAGEENAN LOCUST BEAN GUM
STADING, M
HERMANSSON, AM
CARBOHYDRATE POLYMERS, 1993, 22 (01) : 49 - 56
[5] MICROSCOPIC IMAGING OF NETWORK STRANDS IN AGAR, CARRAGEENAN, LOCUST BEAN GUM AND KAPPA-CARRAGEENAN LOCUST BEAN GUM GELS
BRIGHAM, JE
GIDLEY, MJ
HOFFMANN, RA
SMITH, CG
FOOD HYDROCOLLOIDS, 1994, 8 (3-4) : 331 - 344
[6] The influence of locust bean gum and dextran on the gelation of kappa-carrageenan
Williams, PA
Langdon, MJ
BIOPOLYMERS, 1996, 38 (05) : 655 - 664
[7] Mechanical properties of kappa carrageenan-locust bean gum mixed gels with added sucrose
Fiszman, S. M.
Duran, L.
FOOD HYDROCOLLOIDS, 1989, 3 (03) : 209 - 216
[8] A RHEOLOGICAL CHARACTERIZATION OF KAPPA-CARRAGEENAN GALACTOMANNAN MIXED GELS - A COMPARISON OF LOCUST BEAN GUM SAMPLES
FERNANDES, PB
GONCALVES, MP
DOUBLIER, JL
CARBOHYDRATE POLYMERS, 1991, 16 (03) : 253 - 274
[9] Influence of composition on the resistance to compression of kappa carrageenan-locust bean gum-guar gum mixed gels: relationship between instrumental and sensorial measurements
Damasio, M. H.
Fiszman, S. M.
Costell, E.
Duran, L.
FOOD HYDROCOLLOIDS, 1990, 3 (06) : 457 - 464
[10] Phase diagrams in kappa-carrageenan/locust bean gum systems
Fernandes, P. B.
Goncalves, M. P.
Doublier, J. L.
FOOD HYDROCOLLOIDS, 1991, 5 (1-2) : 71 - 73

← 1 2 3 4 5 →