Effect of sugars, galactose content and chainlength on freeze-thaw gelation of galactomannans

Carbohydrate Polymers

Volumn 64, Issue 3, 2006, Pages 391-401

  Doyle, J P ^a   Giannouli, P ^b   Martin, E J ^a   Brooks, M ^c   Morris, E R ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF THESSALY   (Greece)

^c Marigot Group   (Ireland)

Author keywords

Cryogelation; Freeze thaw; Guar gum; Locust bean gum; Rheology; Sugars

Indexed keywords

GELS; GLUCOSE; RHEOLOGY; SUGARS;

CRYOGELATION; FREEZE-THAW; GUAR GUM; LOCUST BEAN GUM;

POLYSACCHARIDES;

CYAMOPSIS TETRAGONOLOBA; PHASEOLUS (ANGIOSPERM);

EID: 33646530281     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2005.12.019     Document Type: Article

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