Food Hydrocolloids
Latest Publications

TOTAL DOCUMENTS

9

(FIVE YEARS 9)

H-INDEX

2

(FIVE YEARS 2)

Published By CRC Press

9780429290329

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Xanthan Gum

Food Hydrocolloids ◽

10.1201/9780429290329-8 ◽

2020 ◽

pp. 127-149 ◽

Author(s):

David J. Pettitt

Keyword(s):

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Origins and Classification of Hydrocolloids

Food Hydrocolloids ◽

10.1201/9780429290329-2 ◽

2020 ◽

pp. 3-18

Author(s):

Martin Glicksman

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Nutritional and Physiological Value of Gums

Food Hydrocolloids ◽

10.1201/9780429290329-5 ◽

2020 ◽

pp. 101-121 ◽

Author(s):

Herbert W. Staub ◽

Rida Ali

Keyword(s):

Physiological Value

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Functional Properties of Hydrocolloids

Food Hydrocolloids ◽

10.1201/9780429290329-4 ◽

2020 ◽

pp. 47-99 ◽

Author(s):

Martin Glicksman

Keyword(s):

Functional Properties

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Curdlan

Food Hydrocolloids ◽

10.1201/9780429290329-9 ◽

2020 ◽

pp. 151-156

Author(s):

Martin Glicksman

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Nomenclature and Structure of Carbohydrate Hydrocolloids

Food Hydrocolloids ◽

10.1201/9780429290329-3 ◽

2020 ◽

pp. 19-46

Author(s):

Ralph E. Sand

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Potentially Important Microbial Gums

Food Hydrocolloids ◽

10.1201/9780429290329-11 ◽

2020 ◽

pp. 167-202

Author(s):

Paul A. Sandford

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Dextran

Food Hydrocolloids ◽

10.1201/9780429290329-10 ◽

2020 ◽

pp. 157-166

Author(s):

Martin Glicksman

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Introduction

Food Hydrocolloids ◽

10.1201/9780429290329-7 ◽

2020 ◽

pp. 125-126

Author(s):

M. Glicksman

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