Hydrocolloids: Structure-function relationships

Food Science and Technology

Volumn 23, Issue 3, 2009, Pages 17-20

  Al Assaf, Saphwan ^a   Phillips, Glyn O ^b  

^a GLYNDWR UNIVERSITY   (United Kingdom)

^b Phillips Hydrocolloids Research Ltd   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ACACIA GUM; DIETARY FIBRE; EC LEGISLATION; FOOD INDUSTRIES; GELLING AGENTS; GUM ARABIC; HYALURONAN; MOLECULAR DIMENSIONS; PLANT KINGDOM; PROCESSING CONDITION; STRUCTURE-FUNCTION RELATIONSHIP; WATER ELIMINATION;

ADHESIVES; GLUCOSE; POLYSACCHARIDES;

EMULSIFICATION;

EID: 70349808274     PISSN: 14753324     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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11. Morris, V.J. (2006). Bacterial polysaccharides. In: Food Polysaccharides and their Applications (Vol. A), (eds M. Stephen, G. O. Phillips and P. A.Williams). 2ndEdition, Taylor & Francis, London. 413-454.
12. Al-Assaf S.et al, (2006). Controlling the molecular structure of food hydrocolloids. Food Hydrocolloids, 20, 369-377.