The influence of applied hydrostatic pressure on gel formation of a (1→3)-β-d-glucan-Reference-Cited by-同舟云学术

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The influence of applied hydrostatic pressure on gel formation of a (1→3)-β-d-glucan

Published:1980-09 Issue:2 Volume:84 Page:265-272
ISSN:0008-6215
Container-title:Carbohydrate Research
language:en
Short-container-title:Carbohydrate Research

Author:

Fujii Shuhei,Miyagawa Kingiro,Watanabe Takehiko

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference7 articles.

1. Properties of Gels Formed by Heat Treatment of Curdlan, a Bacterial β-1, 3 Glucan

2. Properties of curdlan gel.

3. A carbon-13 nuclear magnetic resonance study of gel-forming (1→3)-β-D-glucans. Evidence of the presence of single-helical conformation in a resilient gel of a curdlan-type polysaccharide 13140 from Alcaligenes faecalis var myxogenes IFO 13140

4. Production of a Firm, Resilient Gel-forming Polysaccharide by a Mutant of Alcaligenes faecalis var. myxogenes 10 C3

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Isobaric and isothermal kinetics of gelatinization of waxy maize starch;Journal of Food Engineering;2007-10

2. Gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide;The Journal of Supercritical Fluids;2002-04

3. High Pressure, a Unique Tool for Food Texturization.;Food Science and Technology International, Tokyo;1998

4. CURDLAN;Industrial Gums;1993

5. High Pressure Effects on Proteins and other Biomolecules;Annual Review of Biophysics and Bioengineering;1982-06

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