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Acid gelation of native and heat-denatured soy proteins and locust bean gum

✍ Scribed by Perrechil, Fabiana A.; Braga, Ana Luiza M.; Cunha, Rosiane L.

Book ID
119829219
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
928 KB
Volume
48
Category
Article
ISSN
0950-5423

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πŸ“œ SIMILAR VOLUMES

The influence of locust bean gum and dex
The influence of locust bean gum and dextran on the gelation of ΞΊ-carrageenan
✍ P. A. Williams; M. J. Langdon πŸ“‚ Article πŸ“… 1998 πŸ› Wiley (John Wiley & Sons) 🌐 English βš– 678 KB

## Gelation of K-Carrageenan The interaction ofK-currugwnan with locust bean gum and dextrun has been studied by rheologj: difkwntid scanning calorimrtry (DSC), und electron spin rcsonunce spectroscop)2 (ESR) . Rhrologicul inemirements show that the currageenun gel churactcrirtics arc grcatly enhan