Gums and Stabilisers for the Food Industry 15
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Published By Royal Society Of Chemistry

9781847551993

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Preparation of CMC Acid Gel and its Applications

Gums and Stabilisers for the Food Industry 15 ◽

10.1039/9781849730747-00427 ◽

2010 ◽

pp. 427-434

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Physically Cross-Linked Hydrogel from Carboxymethylated Curdlan Prepared by Freeze-Thaw Techniques

Gums and Stabilisers for the Food Industry 15 ◽

10.1039/9781849730747-00421 ◽

2010 ◽

pp. 420-426

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Modelling of Physical Processes in the Small Intestine

Gums and Stabilisers for the Food Industry 15 ◽

10.1039/9781849730747-00377 ◽

2010 ◽

pp. 377-383

Keyword(s):

Small Intestine ◽

Physical Processes

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Dietary Fibre and Satiety – not all Fibre is Alike

Gums and Stabilisers for the Food Industry 15 ◽

10.1039/9781849730747-00333 ◽

2010 ◽

pp. 333-340

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Dynamic Rheological Study on O/W Emulsions as Affected by Polysaccharide Interactions Using a Mixture Design Approach

Gums and Stabilisers for the Food Industry 15 ◽

10.1039/9781849730747-00267 ◽

2010 ◽

pp. 267-274 ◽

Keyword(s):

Mixture Design ◽

Design Approach ◽

Rheological Study

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Protein-Polysaccharide Complexes: From Basics to Food Applications

Gums and Stabilisers for the Food Industry 15 ◽

10.1039/9781849730747-00211 ◽

2010 ◽

pp. 211-222 ◽

Keyword(s):

Food Applications

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Rheology of Balangu Sharazi (Lallemantia Royleana) Seed Gum: A High Viscosity Thickening Agen

Gums and Stabilisers for the Food Industry 15 ◽

10.1039/9781849730747-00190 ◽

2010 ◽

pp. 190-200

Keyword(s):

High Viscosity ◽

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Polysaccharide Ultrasonication – Beyond Depolymerisation

Gums and Stabilisers for the Food Industry 15 ◽

10.1039/9781849730747-00077 ◽

2010 ◽

pp. 77-83

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Effects of L-Ascorbic Acid and L-Cysteine on the Physicochemical Characteristics of Wheat Starch

Gums and Stabilisers for the Food Industry 15 ◽

10.1039/9781849730747-00061 ◽

2010 ◽

pp. 61-68

Keyword(s):

Ascorbic Acid ◽

Physicochemical Characteristics ◽

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Contents

Gums and Stabilisers for the Food Industry 15 ◽

10.1039/9781849730747-fp009 ◽

2010 ◽

pp. P009-P013

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