Influence of dextran, pullulan and gum arabic on the physical properties of frozen sucrose solutions

Carbohydrate Polymers

Volumn 59, Issue 1, 2005, Pages 83-91

  Lopez, Elizabeth Contreras ^a   Champion, Dominique ^b   Blond, Geneviève ^b   Meste, Martine Le ^b  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Dextran; Gum arabic; Pullulan; Sucrose

Indexed keywords

CRYSTAL GROWTH; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; FREEZING; MATRIX ALGEBRA; MELTING; POLYSACCHARIDES; VISCOSITY;

DEXTRAN; GUM ARABIC; ICE CRYSTALS; PULLULAN;

SUGAR (SUCROSE);

ACACIA SENEGAL;

EID: 10844257281     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2004.08.028     Document Type: Article

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