Gelling properties of gelatin–xanthan gum systems with high levels of co-solutes-Reference-Cited by-同舟云学术

Gelling properties of gelatin–xanthan gum systems with high levels of co-solutes

Published:2013-10 Issue:3 Volume:118 Page:289-295
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Altay Filiz,Gunasekaran Sundaram

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Altay, F., 2006. Rheological and Calorimetric Evaluations of Gelatin–Xanthan Gum Systems with High Levels of Co-Solutes. PhD Thesis, University of Wisconsin-Madison, Madison, Wisconsin.

2. Rheological evaluation of gelatin–xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region;Altay;Food Hydrocolloids,2012

3. Mechanical spectra and calorimetric evaluation of gelatin–xanthan gum systems with high levels of co-solutes in the glassy state;Altay;Food Hydrocolloids,2013

4. Moisture in sugars (925.45B);AOAC,1990

5. Investigations of the sub-ambient transitions in frozen sucrose by modulated differential scanning calorimetry (MDSC®);Aubuchon;Journal of Thermal Analysis,1998

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