The effect of structural features of gelatin on its thermodynamic compatibility with locust bean gum in aqueous media.

Food Hydrocolloids

Volumn 13, Issue 2, 1999, Pages 157-166

  Alves, M M ^a   Antonov, Yu A ^a   Goncalves M P ^a  

^a Univ Do P   (Portugal)

Author keywords

Gelatin; Locust bean gum; Steric entropy

Indexed keywords

ALKALINITY; BIOPOLYMERS; IONIC STRENGTH; PHASE EQUILIBRIA;

AQUEOUS MEDIA; GELATIN; ISO-ELECTRIC POINTS; LOCUST BEAN GUM; PHASE EQUILIBRIUMS; STERIC ENTROPY; STERICS; STRUCTURAL FEATURE; THERMODYNAMIC COMPATIBILITY; THERMODYNAMIC PHASIS;

PHASE DIAGRAMS;

PHASEOLUS (ANGIOSPERM);

EID: 0000436323     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(98)00078-2     Document Type: Article

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