-
1
-
-
84986435830
-
Effect of temperature on firmness of raw fruits and vegetables
-
BOURNE, M.C. 1982a. Effect of temperature on firmness of raw fruits and vegetables. J. Food Sci. 47, 440-444.
-
(1982)
J. Food Sci.
, vol.47
, pp. 440-444
-
-
Bourne, M.C.1
-
4
-
-
0001397454
-
Effect of temperature on firmness of thermally processed fruits and vegetables
-
BOURNE, M.C. and COMSTOCK, S.H. 1986. Effect of temperature on firmness of thermally processed fruits and vegetables. J. Food Sci. 51, 531-533.
-
(1986)
J. Food Sci.
, vol.51
, pp. 531-533
-
-
Bourne, M.C.1
Comstock, S.H.2
-
5
-
-
85014036886
-
Fracture properties of konjac mannan gel: Effect of gel temperature
-
CASE, S.E. and HAMANN, D.D. 1994. Fracture properties of konjac mannan gel: effect of gel temperature. Food Hydrocolloids 8, 147-154.
-
(1994)
Food Hydrocolloids
, vol.8
, pp. 147-154
-
-
Case, S.E.1
Hamann, D.D.2
-
6
-
-
0039300831
-
The crystal structure of gellan
-
CHANDRASEKARAN, R., MILLANE, R.P., ARNOTT, S. and ATKINS, E.D.T. 1988a. The crystal structure of gellan. Carbohydr. Res. 775, 1-15.
-
(1988)
Carbohydr. Res.
, vol.775
, pp. 1-15
-
-
Chandrasekaran, R.1
Millane, R.P.2
Arnott, S.3
Atkins, E.D.T.4
-
7
-
-
0002575157
-
Cation interactions in gellan: An X-ray study of the potassium salt
-
CHANDRASEKARAN, R., PUIGJANER, L.C., JOYCE, K.L. and ARNOTT, S. 1988b. Cation interactions in gellan: an X-ray study of the potassium salt. Carbohydr. Res. 181, 23-40.
-
(1988)
Carbohydr. Res.
, vol.181
, pp. 23-40
-
-
Chandrasekaran, R.1
Puigjaner, L.C.2
Joyce, K.L.3
Arnott, S.4
-
8
-
-
0027113999
-
Roles of potassium ions, acetyl and L-glyceryl groups in native gellan double helix: An X-ray study
-
CHANDRASEKARAN, R., RADHA, A. and THAILAMBAL, V.G. 1992. Roles of potassium ions, acetyl and L-glyceryl groups in native gellan double helix: an X-ray study. Carbohydr. Res. 224, 1-17.
-
(1992)
Carbohydr. Res.
, vol.224
, pp. 1-17
-
-
Chandrasekaran, R.1
Radha, A.2
Thailambal, V.G.3
-
9
-
-
0025263019
-
The influence of calcium ions, acetate and L-glycerate groups on the gellan double helix
-
CHANDRASEKARAN, R. and THAILAMBAL, V.G. 1990. The influence of calcium ions, acetate and L-glycerate groups on the gellan double helix. Carbohydr. Polym. 12, 431-442.
-
(1990)
Carbohydr. Polym.
, vol.12
, pp. 431-442
-
-
Chandrasekaran, R.1
Thailambal, V.G.2
-
11
-
-
85025373953
-
Polyacrylamide gels as elastic models for food gels
-
FOEGEDING, E.A., GONZALEZ, C., HAMANN, D.D. and CASE, S. 1994. Polyacrylamide gels as elastic models for food gels. Food Hydrocolloids 8, 125-134.
-
(1994)
Food Hydrocolloids
, vol.8
, pp. 125-134
-
-
Foegeding, E.A.1
Gonzalez, C.2
Hamann, D.D.3
Case, S.4
-
12
-
-
0002482686
-
Structure failure in solid foods
-
M. Peleg and E.B. Bagley, eds. AVI Publishing, Westport, CT
-
HAMANN, D.D. 1983. Structure failure in solid foods. In Physical Properties of Foods, (M. Peleg and E.B. Bagley, eds.) pp. 351-383, AVI Publishing, Westport, CT.
-
(1983)
Physical Properties of Foods
, pp. 351-383
-
-
Hamann, D.D.1
-
13
-
-
84985262185
-
Fracture of Alaska pollock gels in water: Effect of minced muscle processing and test temperature
-
HOWE, J.R., HAMANN, D.D., LANIER, T.C. and PARK, J.W. 1994. Fracture of Alaska pollock gels in water: effect of minced muscle processing and test temperature. J. Food Sci. 59, 777-780.
-
(1994)
J. Food Sci.
, vol.59
, pp. 777-780
-
-
Howe, J.R.1
Hamann, D.D.2
Lanier, T.C.3
Park, J.W.4
-
14
-
-
84987304508
-
Elastic attributes of heated egg protein gels
-
HSIEH, Y.L. and REGENSTEIN, J.M. 1992. Elastic attributes of heated egg protein gels. J. Food Sci. 57, 862-868.
-
(1992)
J. Food Sci.
, vol.57
, pp. 862-868
-
-
Hsieh, Y.L.1
Regenstein, J.M.2
-
16
-
-
0019952782
-
Agar-like polysaccharide produced by a Pseudomonas species: Production and basic properties
-
KANG, K.S., VEEDER, G.T., MIRRASOUL, P.T., KANEKO, T. and COTTRELL, I.W. 1982. Agar-like polysaccharide produced by a Pseudomonas species: production and basic properties. Appl. Environ. Microbiol. 43, 1086-1091.
-
(1982)
Appl. Environ. Microbiol.
, vol.43
, pp. 1086-1091
-
-
Kang, K.S.1
Veeder, G.T.2
Mirrasoul, P.T.3
Kaneko, T.4
Cottrell, I.W.5
-
17
-
-
0009195361
-
Texture properties of high and low acyl mixed gellan gels
-
In press
-
MAO, R., TANG, J. and SWANSON, B.G. 1999a. Texture properties of high and low acyl mixed gellan gels. Carbohydr. Polym. (In press).
-
(1999)
Carbohydr. Polym.
-
-
Mao, R.1
Tang, J.2
Swanson, B.G.3
-
18
-
-
0033241732
-
Effect of pH buffers on mechanical properties of gellan gels
-
MAO, R., TANG, J. and SWANSON, B.G. 1999b. Effect of pH buffers on mechanical properties of gellan gels. J. Texture Studies 30, 151-166.
-
(1999)
J. Texture Studies
, vol.30
, pp. 151-166
-
-
Mao, R.1
Tang, J.2
Swanson, B.G.3
-
19
-
-
0001555754
-
The rubber elastic state
-
Ch. 1. American Chemical Society, Washington, DC
-
MARK, J.E. 1993. The rubber elastic state. In Physical Properties of Polymers, 2nd Ed. Ch. 1. American Chemical Society, Washington, DC.
-
(1993)
Physical Properties of Polymers, 2nd Ed.
-
-
Mark, J.E.1
-
20
-
-
0343487702
-
Influence of frozen storage on texture properties of sardine (Sardina pilchardus) mince gels
-
MARTI DE CASTRO, M.A., GOMEZ-GUILLEN, M.C. and MONTERO, P. 1997. Influence of frozen storage on texture properties of sardine (Sardina pilchardus) mince gels. Food Chem. 60, 85-93.
-
(1997)
Food Chem.
, vol.60
, pp. 85-93
-
-
De Marti Castro, M.A.1
Gomez-Guillen, M.C.2
Montero, P.3
-
22
-
-
85025368851
-
Gel-sol transition in gellan gum solutions. I. Rheological studies on the effects of salts
-
MIYOSHI, E., TAKAYA, T. and NISHINARI, K. 1994a. Gel-sol transition in gellan gum solutions. I. Rheological studies on the effects of salts. Food Hydrocolloids 8, 505-527.
-
(1994)
Food Hydrocolloids
, vol.8
, pp. 505-527
-
-
Miyoshi, E.1
Takaya, T.2
Nishinari, K.3
-
23
-
-
85025348330
-
Gel-sol transition in gellan gum solutions. II. DSC studies on the effects of salts
-
MIYOSHI, E., TAKAYA, T. and NISHINARI, K. 1994b. Gel-sol transition in gellan gum solutions. II. DSC studies on the effects of salts. Food Hydrocolloids 8, 529-542.
-
(1994)
Food Hydrocolloids
, vol.8
, pp. 529-542
-
-
Miyoshi, E.1
Takaya, T.2
Nishinari, K.3
-
24
-
-
84986793655
-
Gel-sol transition in gellan aqueous solutions
-
MIYOSHI, E., TAKAYA, T. and NISHINARI, K. 1995a. Gel-sol transition in gellan aqueous solutions. Macromol. Symp. 99, 83-91.
-
(1995)
Macromol. Symp.
, vol.99
, pp. 83-91
-
-
Miyoshi, E.1
Takaya, T.2
Nishinari, K.3
-
25
-
-
0001132286
-
Effects of salts on the gel-sol transition of gellan gum by differential scanning rheology
-
MIYOSHI, E., TAKAYA, T. and NISHINARI, K. 1995b. Effects of salts on the gel-sol transition of gellan gum by differential scanning rheology. Thermochimica Acta 267, 269-287.
-
(1995)
Thermochimica Acta
, vol.267
, pp. 269-287
-
-
Miyoshi, E.1
Takaya, T.2
Nishinari, K.3
-
26
-
-
0030157086
-
Rheological and thermal studies of gel-sol transition in gellan gum aqueous solutions
-
MIYOSHI, E., TAKAYA, T. and NISHINARI, K. 1996a. Rheological and thermal studies of gel-sol transition in gellan gum aqueous solutions. Carbohydr. Polym. 30, 109-119.
-
(1996)
Carbohydr. Polym.
, vol.30
, pp. 109-119
-
-
Miyoshi, E.1
Takaya, T.2
Nishinari, K.3
-
27
-
-
0000449502
-
Effects of sodium chloride on the interaction between gellan gum and konjac glucomannan
-
MIYOSHI, E., TAKAYA, T., WILLAMS, P. A. and NISHINARI, K. 1996b. Effects of sodium chloride on the interaction between gellan gum and konjac glucomannan. J. Agric. Food Chem. 44, 2486-2495.
-
(1996)
J. Agric. Food Chem.
, vol.44
, pp. 2486-2495
-
-
Miyoshi, E.1
Takaya, T.2
Willams, P.A.3
Nishinari, K.4
-
28
-
-
85025547740
-
Effect of monovalent and divalent cations on the Theological properties of gellan gels
-
MORITAKA, H., FUKUBA, H., KUMENO, K., NAKAHAMA, N. and NISHINARI, K. 1991. Effect of monovalent and divalent cations on the Theological properties of gellan gels. Food Hydrocolloids 4, 495-507.
-
(1991)
Food Hydrocolloids
, vol.4
, pp. 495-507
-
-
Moritaka, H.1
Fukuba, H.2
Kumeno, K.3
Nakahama, N.4
Nishinari, K.5
-
29
-
-
0000988764
-
Effects of pH, potassium chloride, and sodium chloride on the thermal and Theological properties of gellan gum gels
-
MORITAKA, H., NISHINARI, K., TAKI, M. and FUKUBA, H. 1995. Effects of pH, potassium chloride, and sodium chloride on the thermal and Theological properties of gellan gum gels. J. Agric. Food Chem. 43, 1685-1689.
-
(1995)
J. Agric. Food Chem.
, vol.43
, pp. 1685-1689
-
-
Moritaka, H.1
Nishinari, K.2
Taki, M.3
Fukuba, H.4
-
30
-
-
0001980171
-
Polysaccharide structure and conformation in solutions and gels
-
J.M.V. Blanshard and J.R. Mitchell, eds. Butterworths, London
-
MORRIS, E.R. 1979. Polysaccharide structure and conformation in solutions and gels. In Polysaccharides in Food, (J.M.V. Blanshard and J.R. Mitchell, eds.) pp. 15-31, Butterworths, London.
-
(1979)
Polysaccharides in Food
, pp. 15-31
-
-
Morris, E.R.1
-
31
-
-
0030157459
-
Conformational and Theological transitions of welan, rhamsan and acylated gellan
-
MORRIS, E.R., GOTHARD, M.G.E., HEMBER, M.W.N., MANNING, C.E. and ROBINSON, G. 1996. Conformational and Theological transitions of welan, rhamsan and acylated gellan. Carbohydr. Polym. 30, 165-175.
-
(1996)
Carbohydr. Polym.
, vol.30
, pp. 165-175
-
-
Morris, E.R.1
Gothard, M.G.E.2
Hember, M.W.N.3
Manning, C.E.4
Robinson, G.5
-
33
-
-
85025560042
-
Viscoelastic properties of aqueous gellan solutions: The effects of concentration on gelation
-
NAKAMURA, K., HARADA, K. and TANAKA, Y. 1993. Viscoelastic properties of aqueous gellan solutions: the effects of concentration on gelation. Food Hydrocolloids 7, 435-447.
-
(1993)
Food Hydrocolloids
, vol.7
, pp. 435-447
-
-
Nakamura, K.1
Harada, K.2
Tanaka, Y.3
-
34
-
-
0030157366
-
Dynamic mechanical properties of aqueous gellan solutions in the sol-gel transition region
-
NAKAMURA, K., TANAKA, Y. and SAKURAI, M. 1996. Dynamic mechanical properties of aqueous gellan solutions in the sol-gel transition region. Carbohydr. Polym. 30, 193-207.
-
(1996)
Carbohydr. Polym.
, vol.30
, pp. 193-207
-
-
Nakamura, K.1
Tanaka, Y.2
Sakurai, M.3
-
35
-
-
0030156921
-
Rheological and DSC studies on the interaction between gellan gum and konjac glucomannan
-
NISHINARI, K., MIYOSHI, E., TAKAYA, T. and WILLIAMS, P.A. 1996. Rheological and DSC studies on the interaction between gellan gum and konjac glucomannan. Carbohydr. Polym. 30, 193-207.
-
(1996)
Carbohydr. Polym.
, vol.30
, pp. 193-207
-
-
Nishinari, K.1
Miyoshi, E.2
Takaya, T.3
Williams, P.A.4
-
36
-
-
0021440089
-
The elastic behavior of hydrogels
-
OPPERMANN, W., ROSE, S. and REHAGE, G. 1985. The elastic behavior of hydrogels. Brit. Polym. J. 17, 175-180.
-
(1985)
Brit. Polym. J.
, vol.17
, pp. 175-180
-
-
Oppermann, W.1
Rose, S.2
Rehage, G.3
-
37
-
-
85025337382
-
Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels
-
PAPAGEORGIOU, M., KASAPIS, S. and RICHARDSON, R.K. 1994. Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels. Food Hydrocolloids 8, 97-112.
-
(1994)
Food Hydrocolloids
, vol.8
, pp. 97-112
-
-
Papageorgiou, M.1
Kasapis, S.2
Richardson, R.K.3
-
38
-
-
0002083553
-
Rheological and biochemical characteristics of high-pressure-and-heat-induced gels from blue whiting (Micromesistius poutassou) muscle proteins
-
PEREZ-MATEOS, M., LOURENCO, H., MONTERO, P. and BORDERIAS, A.J. 1997. Rheological and biochemical characteristics of high-pressure-and-heat-induced gels from blue whiting (Micromesistius poutassou) muscle proteins. J. Agric. Food Chem. 45, 44-49.
-
(1997)
J. Agric. Food Chem.
, vol.45
, pp. 44-49
-
-
Perez-Mateos, M.1
Lourenco, H.2
Montero, P.3
Borderias, A.J.4
-
39
-
-
0002419157
-
Gellan gum wins IFT's food technology industrial achievement award
-
PSZCZOLA, D.E. 1993. Gellan gum wins IFT's food technology industrial achievement award. J. Food Technol. 47(9), 94-96.
-
(1993)
J. Food Technol.
, vol.47
, Issue.9
, pp. 94-96
-
-
Pszczola, D.E.1
-
40
-
-
84981466578
-
Texture characterization of temperature sensitive foods
-
SZCZESNIAK, A.S. 1975. Texture characterization of temperature sensitive foods. J. Texture Studies 6, 139-156.
-
(1975)
J. Texture Studies
, vol.6
, pp. 139-156
-
-
Szczesniak, A.S.1
-
41
-
-
84985238569
-
Polymer and ion concentration effects on gellan gel strength and strain
-
TANG, J., LELIEVRE, J., TUNG, M.A. and ZENG, Y. 1994. Polymer and ion concentration effects on gellan gel strength and strain. J. Food Sci. 59, 216-220.
-
(1994)
J. Food Sci.
, vol.59
, pp. 216-220
-
-
Tang, J.1
Lelievre, J.2
Tung, M.A.3
Zeng, Y.4
-
42
-
-
84986431138
-
Mechanical properties of gellan gels in relation to divalent cations
-
TANG, J., TUNG, M.A. and ZENG, Y. 1995. Mechanical properties of gellan gels in relation to divalent cations. J. Food Sci. 60, 748-752.
-
(1995)
J. Food Sci.
, vol.60
, pp. 748-752
-
-
Tang, J.1
Tung, M.A.2
Zeng, Y.3
-
43
-
-
0029703941
-
Compression strength and deformation of gellan gels formed with mono-and divalent cations
-
TANG, J., TUNG, M.A. and ZENG, Y. 1996. Compression strength and deformation of gellan gels formed with mono-and divalent cations. Carbohydr. Polym. 29, 11-16.
-
(1996)
Carbohydr. Polym.
, vol.29
, pp. 11-16
-
-
Tang, J.1
Tung, M.A.2
Zeng, Y.3
-
44
-
-
0017812585
-
Determination of number cross-links in a protein gel from its mechanical and swelling properties
-
VAN KLEEF, F.S.M., BOSKAMP, J.V. and VAN DEN TEMPEL, M. 1978. Determination of number cross-links in a protein gel from its mechanical and swelling properties. Biopolymers 17, 225-235.
-
(1978)
Biopolymers
, vol.17
, pp. 225-235
-
-
Van Kleef, F.S.M.1
Boskamp, J.V.2
Van Den Tempel, M.3
-
45
-
-
85025560914
-
Effect of potassium ions on the Theological and thermal properties of gellan gels
-
WATASE, M. and NISHINARI, K. 1993. Effect of potassium ions on the Theological and thermal properties of gellan gels. Food Hydrocolloids 7, 449-456.
-
(1993)
Food Hydrocolloids
, vol.7
, pp. 449-456
-
-
Watase, M.1
Nishinari, K.2
-
46
-
-
84985274595
-
Determination of cross-link density in egg white gels from stress relaxation data
-
ZIEGLER, G.R. and RIZVI, S.S.H. 1989. Determination of cross-link density in egg white gels from stress relaxation data. J. Food Sci. 54, 218-219.
-
(1989)
J. Food Sci.
, vol.54
, pp. 218-219
-
-
Ziegler, G.R.1
Rizvi, S.S.H.2
|