Water holding capacity and microstructure of gellan gels-Reference-Cited by-同舟云学术

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Water holding capacity and microstructure of gellan gels

Published:2001-12 Issue:4 Volume:46 Page:365-371
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Mao R.,Tang J.,Swanson B.G.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference14 articles.

1. Food texture and viscosity: concept and measurement;Bourne,1982

2. Gelling hydrocolloids in food product applications;Glicksman,1978

3. Structure failure in solid foods;Hamann,1983

4. Water- and fatholding;Hermansson,1986

5. Effect of pH buffers on mechanical properties of gellan gels;Mao;Journal of Texture Studies,1999

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