Textural properties of agarose gels. I. Rheological and fracture properties-Reference-Cited by-同舟云学术

Textural properties of agarose gels. I. Rheological and fracture properties

Published:2006-03 Issue:2-3 Volume:20 Page:184-195
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Barrangou Lisa M.,Daubert Christopher R.,Allen Foegeding E.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. The agarose double helix and its function in agarose gel structure;Arnott;Journal of Molecular Biology,1974

2. Influence of thermal history on the structural and mechanical properties of agarose gels;Aymard;Biopolymers,2001

3. Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin;Baier;Food Hydrocolloids,2004

4. Textural properties of agarose gels. II. Relationships between fracture properties, small-strain rheology, and sensory texture;Barrangou;Food Hydrocolloids,2005

5. Influence of low sucrose concentrations on the compression resistance of gellan gum gels;Bayarri;Food Hydrocolloids,2002

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