Effects of Water Jet Treatment on Dispersion and Gelation of Gellan Gum in the Presence of Calcium
Author:
Affiliation:
1. Morinaga & Co., Ltd., Research Institute
2. Graduate School of Agriculture, Kyoto University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/67/4/67_121/_pdf
Reference9 articles.
1. 1) Miyoshi, E., Tanaka, T., and Nishinari, K. (1996). Rheological and thermal studies of gel-sol transition in gellan gum aqueous solutions. Carbohydrate Polymers., 30, 109-119.
2. 2) Ogawa, E., Matsuzawa, H., and Iwahashi, M. (2002). Conformational transition of gellan gum of sodium, lithium, and potassium types in aqueous solutions. Food Hydrocolloids, 16, 1-9.
3. 3) Ogawa, E., Takahashi, R., Yajima, H., and Nishinari, K. (2006). Effects of molar mass on the coil to helix transition of sodium-type gellan gums in aqueous solutions. Food Hydrocolloids, 20, 378-385.
4. 4) Mao, R., Tang, J., and Swanson, B.G. (1999). Gelling temperatures of gellan solutions as affected by citrate buffers. J. Food Sci., 64, 648-652.
5. 5) Moritaka, H., Takahashi, M., and Kubota, K. (2007). Effects of cooling rate and sodium chloride on polysaccharide gelation. Food Sci. Technol. Res., 13, 345-350.
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