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Volumn 34, Issue 3, 1997, Pages 165-175

Viscoelastic properties of xanthan/galactomannan mixtures: Comparison of guar gum with locust bean gum

Author keywords

[No Author keywords available]

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; PHASEOLUS (ANGIOSPERM);

EID: 0031357236     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(97)00095-7     Document Type: Article
Times cited : (99)

References (44)
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    • Burchard, W.1    Ross-Murphy, S.B.2
  • 6
    • 0042914729 scopus 로고
    • Viscoelastic response of xanthan/guar gum blends
    • eds G.O. Phillips, P.A. Williams & D.J. Wedlock, IRL Press, Oxford
    • Clark, R.C. (1987) Viscoelastic response of xanthan/guar gum blends.In Gums and Stabilisers for the Food Industry, eds G.O. Phillips, P.A. Williams & D.J. Wedlock, Vol. 4, pp. 165-172. IRL Press, Oxford.
    • (1987) Gums and Stabilisers for the Food Industry , vol.4 , pp. 165-172
    • Clark, R.C.1
  • 8
    • 0011119701 scopus 로고
    • Viscoelastic properties of xanthan-carob mixed gels
    • eds G.O. Phillips, P.A. Williams & D.J. Wedlock, IRL Press, Oxford
    • Cuvelier, G. & Launay, B. (1986) Viscoelastic properties of xanthan-carob mixed gels. In Gums and Stabilisers for the Food Industry, eds G.O. Phillips, P.A. Williams & D.J. Wedlock, Vol. 3, pp. 147-158. IRL Press, Oxford.
    • (1986) Gums and Stabilisers for the Food Industry , vol.3 , pp. 147-158
    • Cuvelier, G.1    Launay, B.2
  • 12
    • 0041411512 scopus 로고
    • Flow and viscoelastic properties of mixed xanthan gum and galactomannan systems
    • The Royal Society of Chemistry, Cambridge
    • Doublier, J.L. & Llamas, G. (1991) Flow and viscoelastic properties of mixed xanthan gum and galactomannan systems. In Food Polymers, Gels and Colloids, ed. E. Dickinson, pp. 349-356. The Royal Society of Chemistry, Cambridge.
    • (1991) Food Polymers, Gels and Colloids, Ed. E. Dickinson , pp. 349-356
    • Doublier, J.L.1    Llamas, G.2
  • 13
    • 0005662322 scopus 로고
    • eds G.O. Phillips, P.A. Williams & D.J. Wedlock, IRL Press, Oxford
    • Doublier, J.L. (1994) In Gums and Stabilisers for the Food Industry, eds G.O. Phillips, P.A. Williams & D.J. Wedlock, Vol. 7, pp. 257-270. IRL Press, Oxford.
    • (1994) Gums and Stabilisers for the Food Industry , vol.7 , pp. 257-270
    • Doublier, J.L.1
  • 19
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    • 0001289488 scopus 로고
    • Mixed polymer gels
    • ed. P. Harris,. Elsevier, Oxford
    • Morris, E. R. (1990) Mixed polymer gels. In Food Gels, ed. P. Harris, pp. 291-359. Elsevier, Oxford.
    • (1990) Food Gels , pp. 291-359
    • Morris, E.R.1
  • 32
    • 0002431938 scopus 로고
    • Designing polysaccharides for synergistic interactions
    • eds G.O. Phillips, P.A. Williams & D.J. Wedlock, IRL Press, Oxford
    • Morris, V.J. (1992) Designing polysaccharides for synergistic interactions. In Gums and Stabilisers for the Food Industry, eds G.O. Phillips, P.A. Williams & D.J. Wedlock, Vol. 6, pp. 161-171. IRL Press, Oxford.
    • (1992) Gums and Stabilisers for the Food Industry , vol.6 , pp. 161-171
    • Morris, V.J.1
  • 36
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    • Ph.D. thesis, Université Paris 7, Université Paris 11 and ENSIA (Massy)
    • Schorsch, C. (1995) Ph.D. thesis, Université Paris 7, Université Paris 11 and ENSIA (Massy).
    • (1995)
    • Schorsch, C.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.