Effects of sugar on the sol-gel transition in gellan gum aqueous solutions

Progress in Colloid and Polymer Science

Volumn 114, Issue , 1999, Pages 83-91

  Miyoshi, E ^a   Nishinari, K ^b  

^a OSAKA UNIVERSITY   (Japan)

^b Osaka Prefecture University   (Japan)

Author keywords

Differential scanning calorimetry; Gellan gum; Oscillatory measurement; Sol gel transition; Sugar

Indexed keywords

EID: 0038456484     PISSN: 0340255X     EISSN: None     Source Type: Book Series    
DOI: 10.1007/3-540-48349-7_12     Document Type: Article

References (33)

1. Sanderson GR (1990) In: Harris P (ed) Food gels. Elsevier Applied Science, London, pp 201-232
2. Sanderson GR, Bell VL, Clark RC, Ortega D (1988) In: Phillips GO, Wedlock DJ, Williams PA (eds) Gums and stabilisers for the food industry, vol 4. IRL, Oxford, pp 301-308
3. Morris ER (1994) In: Nishinari K, Doi E (eds) Food hydrocolloids: structure, properties, and functions. Plenum, New York, pp 201-210
4. Harris P (ed) (1990) Food gels. Elsevier Applied Science, London, pp 1-476
5. Gekko K, Mugishima H, Koga S (1987) Int J Biol Macromol 9: 146-152
6. Nishinari K, Watase M, Williams PA, Phillips GO (1990) J Agric Food Chem 38: 1188-1193
7. Nishinari K, Watase M (1992) Thermochim Acta 206: 149-162
8. Watase M, Nishinari K (1990) J Agric Food Chem 38: 1181-1187
9. Watase M, Kohyama K, Nishinari K (1992) Thermochim Acta 206: 163-173
10. Nishinari K, Watase M, Kohyama K, Nishinari N, Koide S, Ogino K, Oakenfull D, Williams PA, Phillips OG (1992) Polymer J 24: 871-877
11. Oakenfull D, Scott A (1986) Food Hydrocoll 2: 163-175
12. Gekko K, Li X, Makino S (1992) Biosci Biotechnol Biochem 56: 1279-1284
13. Spies RD, Hoseney RC (1982) Cereal Chem 59: 128-131
14. Cheer RL, Lelievre J (1983) J Appl Polym Sci 28: 1829-1836
15. Kohyama K, Nishinari K (1991) J Agric Food 39: 1406-1410
16. Katsuta K, Nishimura A, Miura M (1992) Food Hydrocoll 6: 387-398
17. Katsuta K, Nishimura A, Miura M (1992) Food Hydrocoll 6: 399-408
18. Duran E, Costell E, Izquierdo L, Duran L (1994) Food Hydrocoll 8: 373-381
19. Nishinari K, Watase M, Miyoshi E, Takaya T, Oakenfull D (1995) Food Technol 49: 90-96
20. Mo Y, Takaya T, Nishinari K, Kubota K, Okamoto A (1999) Biopolymers 50: 23-34
21. Miyoshi E, Takaya T, Nishinari K (1994) Food Hydrocoll 8: 505-527
22. Miyoshi E (1996) Thesis. Osaka City University
23. Miyoshi E, Takaya T, Nishinari K (1994) Food Hydrocoll 8: 529-547
24. Miyoshi E, Takaya T, Nishinari K (1995) Makromol Symp 99: 83-91
25. Miyoshi E, Takaya T, Nishinari K (1995) Thermochim Acta 267: 269-287
26. Miyoshi E, Takaya T, Nishinari K (1996) Carbohydr Polym 36: 109-120
27. Uedaira H, Ishimura M, Tsuda S, Uedaira H (1990) Bull Chem Soc Jpn 62: 574-575
28. Uedaira H, Ishimura M, Tsuda S, Uedaira H (1990) Bull Chem Soc Jpn 63: 3376-3379
29. Uedaira H, Ohsaka A (1990) In: Water in biological systems. Kodansha, Tokyo, pp 30-62 (in Japanese)
30. Miyoshi E, Takaya T, Nishinari K (1998) Polym Gels Networks 6: 273-290
31. Ohtsuka A, Watanabe T (1996) Carbohydr Polym 36: 135-140
32. Mashimo S, Shinyashiki N, Matsumura Y (1996) Carbohydr Polym 36: 141-144
33. Slade L, Levine H (1988) In: Blanshard JMV, Mitchell JR (eds) Food structure-its creation and evaluation. Butterworths, London, pp 115-147