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Volumn 41, Issue 4, 2000, Pages 331-338

Texture properties of high and low acyl mixed gellan gels

Author keywords

[No Author keywords available]

Indexed keywords

COMPRESSION TESTING; DEFORMATION; FAILURE ANALYSIS; GELS; STRAIN; STRENGTH OF MATERIALS; STRESS ANALYSIS; TEXTURES;

EID: 0034174002     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(99)00108-3     Document Type: Article
Times cited : (102)

References (20)
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  • 2
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  • 3
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    • (1992) Carbohydrates Research , vol.224 , pp. 1-17
    • Chandrasekaran, R.1    Radha, A.2    Thailambal, V.G.3
  • 5
    • 0002482686 scopus 로고
    • Structure failure in solid foods
    • M. Peleg, & E.B. Bagley. Westport, CT: AVI Publishing
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  • 8
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  • 10
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  • 11
    • 0002419157 scopus 로고
    • Gellan gum wins IFT's food technology industrial achievement award
    • Pszczola D.E. Gellan gum wins IFT's food technology industrial achievement award. Food Technology. 47:(9):1993;94-96.
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  • 12
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  • 14
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  • 15
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    • Polymer and ion concentration effects on gellan gel strength and strain
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  • 17
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    • Compression strength and deformation of gellan gels formed with mono- And divalent cations
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    • Tang, J.1    Tung, M.A.2    Zeng, Y.3
  • 18
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    • also p. 712
    • Tang J., Tung M.A., Zeng Y. Gelling properties of gellan solutions containing monovalent and divalent cations. Journal of Food Science. 62:1997a;688-692. also p. 712.
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    • Tang, J.1    Tung, M.A.2    Zeng, Y.3
  • 19
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.