Volume 8; Issue 3-4

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Food Hydrocolloids
Volume 8; Issue 3-4

Food Hydrocolloids

Volume 8; Issue 3-4

1

Editorial

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 127 KB

english, 1994

2

Yellow mustard mucilage: chemical structure and rheological properties

W. Cui, N.A.M. Eskin, C.G. Biliaderis

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 612 KB

english, 1994

3

Characterization and thermal behavior of six sulphated polysaccharides from seaweeds

Min-feng Lai, Chin-Fung Li, Cheng-yi Li

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 1.02 MB

english, 1994

4

Fractionation and characterization of gum arabic samples from various African countries

M.E. Osman, A.R. Menzies, P.A. Williams, G.O. Phillips

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 543 KB

english, 1994

5

Measurement of hydration of polysaccharides

Kar-Mun To, John R. Mitchell, Sandra E. Hill, Lindsay A. Bardon, Peter Matthews

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 449 KB

english, 1994

6

Sorption of water vapour by K- and Ca-furcellaran films

N.M. Ptitchkina, A.Ye. Chalykh

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 518 KB

english, 1994

7

The effect of sulphite on the integrity of the starch granule

L.A. Paterson, D.B. Mat Hashim, S.E. Hill, J.R. Mitchell, J.M.V. Blanshard

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 1021 KB

english, 1994

8

Effects of concentration, pH and salt content on flow characteristics of xanthan gum solutions

M.V. Pastor, E. Costell, L. Izquierdo, L. Durán

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 694 KB

english, 1994

9

Viscoelastic characteristics of whey protein systems at neutral pH

Paulo B. Fernandes

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 628 KB

english, 1994

10

Effect of structural changes on foaming properties of soy proteins

Harshadrai M. Rawel, Gerald Muschiolik

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 1.05 MB

english, 1994

11

Structural changes in oil-in-water emulsions during the manufacture of ice cream

J.L. Gelin, L. Poyen, J.L. Courthaudon, M. Le Meste, D. Lorient

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 912 KB

english, 1994

12

Protein-polysaccharide interactions at the oil-water interface

R.S. Ward-Smith, M.J. Hey, J.R. Mitchell

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 491 KB

english, 1994

13

The influence of caseins on the rheology of ι-carrageenan gels

M.G. Lynch, D.M. Mulvihill

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 724 KB

english, 1994

14

Microscopic imaging of network strands in agar, carrageenan, locust bean gum and kappa carrageenan/locust bean gum gels

J.E. Brigham, M.J. Gidley, R.A. Hoffmann, C.G. Smith

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 7.78 MB

english, 1994

15

Rheological description at the minimum gelling conditions of kappa-carrageenan/locust bean gum systems

Paulo B. Fernandes, M.P. Gonçalves, Jean-Louis Doublier

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 412 KB

english, 1994

16

Phase behaviour and rheology of mixed polymer systems containing starch

P. Annable, M.G. Fitton, B. Harris, G.O. Phillips, P.A. Williams

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 616 KB

english, 1994

17

Influence of immobilization of bacteria, yeasts and fungal spores on the mechanical properties of agar and alginate gels

A. Nussinovitch, M. Nussinovitch, R. Shapira, Z. Gershon

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 793 KB

english, 1994

18

Low sugar bakery jams with gellan gum—guar gum mixtures. Influence of composition on texture

E. Durán, E. Costell, L. Izquierdo, L. Durán

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 692 KB

english, 1994

19

Sorgo syrup in gels of seaweed polysaccharides

N.M. Ptitchkina, O.V. Brukhanova, I.A. Novikova, A.G. Ishin, E.R. Morris

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 486 KB

english, 1994

20

Comparison of the steady rheological characterization of normal and light mayonnaises

M. Pons, M.J. Galotto, S. Subirats

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 705 KB

english, 1994

21

,Colloid—Polymer Interactions (Particulate, Amphiphilic and Biological Surfaces) Paul Dubin, Penger Tong,Editors, ACS Symposium Series no.532 Washington, DC (1993) 0-8412-2696-2 290 pages.

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 159 KB

english, 1994

22

Physical Techniques for the Study of Food Biopolymers. Edited by S.B. Ross-Murphy. Blackie Academic and Professional Press. Series C—Mathematical and Physical Sciences. ISBN 0-7514-0179-X. Price £99.50. 450 pages.

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 169 KB

english, 1994

23

Announcements

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 192 KB

english, 1994