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Volumn 34, Issue 5-6, 2003, Pages 561-573

Mechanical properties of weak locust bean gum (LBG) gels under controlled rapid freeze-thawing

Author keywords

[No Author keywords available]

Indexed keywords

MIXTURES; PROCESS CONTROL; STIFFNESS; STRENGTH OF MATERIALS; TEXTURES; THAWING;

EID: 1642588196     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2003.tb01081.x     Document Type: Article
Times cited : (12)

References (13)
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  • 4
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    • FAYDI, E., ANDRIEU, J. and LAURENT, P. 2001. Experimental study and modeling of the ice crystal morphology of model standard ice cream. Part I: Direct characterization method and experimental data. J. Food Eng. 48 (4), 283-291.
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    • Faydi, E.1    Andrieu, J.2    Laurent, P.3
  • 5
    • 21744443647 scopus 로고    scopus 로고
    • Rheological characterization of kappa-carrageenan soy milk gels
    • KAMPF, N. and NUSSINOVITCH, A. 1997. Rheological characterization of kappa-carrageenan soy milk gels. Food Hydrocoll. 11(3), 261-269.
    • (1997) Food Hydrocoll. , vol.11 , Issue.3 , pp. 261-269
    • Kampf, N.1    Nussinovitch, A.2
  • 6
    • 0034321446 scopus 로고    scopus 로고
    • Study of cryostructuring of polymer systems. XIX. On the nature of intermolecular links in the cryogels of locust bean gum
    • LOZINSKY, V.I., DAMSHKALN, G.L., RUPERT, B. and NORTON, I.T. 2000. Study of cryostructuring of polymer systems. XIX. On the nature of intermolecular links in the cryogels of locust bean gum. Polym. Intern. 49, 1434-1443.
    • (2000) Polym. Intern. , vol.49 , pp. 1434-1443
    • Lozinsky, V.I.1    Damshkaln, G.L.2    Rupert, B.3    Norton, I.T.4
  • 7
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    • The potential of polymeric cryogels in bioseparation
    • LOZINSKY, V.I., PLIEVA, F.M., GALAEV, I.Y. and MATTIASSON, B. 2001. The potential of polymeric cryogels in bioseparation. Bioseparation 10(4-5), 163-188.
    • (2001) Bioseparation , vol.10 , Issue.4-5 , pp. 163-188
    • Lozinsky, V.I.1    Plieva, F.M.2    Galaev, I.Y.3    Mattiasson, B.4
  • 9
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    • Characterization of the stress relaxation curves of solid foods
    • PELEG, M. 1979. Characterization of the stress relaxation curves of solid foods. J. Food Sci. 44(1), 227-281.
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  • 11
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    • B. Spancer, ed. Federation of European Biochemical Societies
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  • 13
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    • Formation of locust bean gum hydrogel by freezing thawing
    • TANAKA, R., TATSUKO, H. and HYOE, H. 1998. Formation of locust bean gum hydrogel by freezing thawing. Polym. Intern. 45, 118-126.
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    • Tanaka, R.1    Tatsuko, H.2    Hyoe, H.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.