Evaluation of the Water Binding Properties of Food Hydrocolloids by Physical/Chemical Methods and in a Low Fat Meat Emulsion-Reference-Cited by-同舟云学术

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Evaluation of the Water Binding Properties of Food Hydrocolloids by Physical/Chemical Methods and in a Low Fat Meat Emulsion

Published:1983-01 Issue:1 Volume:48 Page:1-5
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

WALLINGFORD L.,LABUZA T. P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb14775.x/fullpdf

Reference32 articles.

1. C. Andres, 1975 . Processor's guide to gums-Part I. Food Process. December: 31.

2. C. Andres, 1976 . Stabilizers 2-gums. Food Process. January: 83.

3. Stabilisers — their structure and properties

4. C. Busk, 1978 . Water binding properties of macromolecular systems . Ph.D. thesis , Univ. of Minnesota, Minneapolis.

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