Influence of low sucrose concentrations on the compression resistance of gellan gum gels-Reference-Cited by-同舟云学术

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Influence of low sucrose concentrations on the compression resistance of gellan gum gels

Published:2002-11 Issue:6 Volume:16 Page:593-597
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bayarri S,Costell E,Durán L

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference14 articles.

1. Gellan gum: effect of composition on gel properties;Baird,1992

2. Collaborative compression tests on gels;Durán,1987

3. Thickening and Gelling Agents for Food;Gibson,1992

4. Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis;Hernández;Food Science and Technology International,1999

5. Xanthan, Gellan, Welan and Rhamsan;Kang,1993

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