Gums and Stabilisers for the Food Industry 10
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55

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4

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Published By Elsevier

9781855737884

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HYDROCOLLOIDS IN LOW WATER AND HIGH SUGAR ENVIRONMENTS

Gums and Stabilisers for the Food Industry 10 ◽

10.1533/9781845698355.4.241 ◽

2010 ◽

pp. 241-254

Author(s):

John R Mitchell

Keyword(s):

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BIOPOLYMER GELATION - THE STRUCTURE-PROPERTY RELATIONSHIP

Gums and Stabilisers for the Food Industry 10 ◽

10.1533/9781845698355.2.89 ◽

2010 ◽

pp. 89-110

Author(s):

A.H. Clark

Keyword(s):

Structure Property ◽

Property Relationship ◽

Structure Property Relationship

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COMMERCIAL REQUIREMENTS AND INTERESTS: AN UPDATE

Gums and Stabilisers for the Food Industry 10 ◽

10.1533/9781845698355.6.385 ◽

2010 ◽

pp. 385-396

Author(s):

P. J. Lillford

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RECENT ADVANCES IN PROTEIN INTERACTIONS

Gums and Stabilisers for the Food Industry 10 ◽

10.1533/9781845698355.5.315 ◽

2010 ◽

pp. 315-327

Author(s):

Nazlin K. Howell

Keyword(s):

Protein Interactions ◽

Recent Advances

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PHASE SEPARATION IN MIXED BIOPOLYMER SYSTEMS

Gums and Stabilisers for the Food Industry 10 ◽

10.1533/9781845698355.3.165 ◽

2010 ◽

pp. 165-180 ◽

Author(s):

L. Lundin ◽

I. T. Norton ◽

T.J. Foster ◽

M.A.K. Williams ◽

A-M. Hermansson ◽

...

Keyword(s):

Phase Separation

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Subject Index

Gums and Stabilisers for the Food Industry 10 ◽

10.1533/9781845698355.index ◽

2000 ◽

pp. 466-470

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CASEIN MICELLES AND THEIR INTERACTION WITH EXOPOLYSACCHARIDES; TURBIDITY AND VISCOSITY

Gums and Stabilisers for the Food Industry 10 ◽

10.1533/9781845698355.3.196 ◽

2000 ◽

pp. 196-202

Author(s):

C.G. de Kruif ◽

R. Tuinier

Keyword(s):

Casein Micelles

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SURFACTANT-PROTEIN INTERACTIONS AT AIR-WATER AND OIL-WATER INTERFACES OBSERVED BY ATOMIC FORCE MICROSCOPY

Gums and Stabilisers for the Food Industry 10 ◽

10.1533/9781845698355.5.328 ◽

2000 ◽

pp. 328-336

Author(s):

V.J. Morris ◽

P.J. Wilde ◽

A.R. Mackie ◽

A.P. Gunning

Keyword(s):

Atomic Force Microscopy ◽

Protein Interactions ◽

Surfactant Protein ◽

Force Microscopy ◽

Atomic Force ◽

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SOLVENT STRUCTURE AND GELATION OF POLYSACCHARIDES IN CONCENTRATED SOLUTIONS OF SIMPLE SUGARS

Gums and Stabilisers for the Food Industry 10 ◽

10.1533/9781845698355.4.277 ◽

2000 ◽

pp. 277-284 ◽

Author(s):

David Oakenfull

Keyword(s):

Solvent Structure ◽

Concentrated Solutions

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Acknowledgements

Gums and Stabilisers for the Food Industry 10 ◽

10.1016/b978-1-85573-788-4.50004-6 ◽

2000 ◽

pp. ix

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