The use of hydrocolloids to improve food texture

Texture in Food

Volumn 1, Issue , 2003, Pages 251-274

  Williams, P A ^a   Phillips, G O ^a  

^a GLYNDWR UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD TEXTURE;

EID: 70350096631     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781855737082.2.251     Document Type: Chapter

References (12)

1. ASPINALL G.O. The Polysaccharides 1982, Volume 1. Academic Press, Orlando, FL.
2. ASPINALL G.O. The Polysaccharides 1983, Volume 2. Academic Press, Orlando, FL.
3. ASPINALL G.O. The Polysaccharides 1985, Volume 3. Academic Press, Orlando, FL.
4. HARRIS P. Food Gels 1990, Elsevier Science Publishers, Amsterdam.
5. IMESON A. Thickeners and Gelling Agents for Food 1992, Blackie Academic and Professional, Glasgow.
6. LAPASIN R., PRICL S. Rheology of Industrial Polysaccharides; Theory and Application 1995, Blackie Academic and Professional, Glasgow.
7. PHILLIPS G.O., WILLIAMS P.A. Handbook of Hydrocolloids 2000, Woodhead Publishing, Cambridge.
8. ROSS MURPHY S.B. Physical Techniques for the Study of Food Biopolymers 1994, Blackie Academic and Professional, Glasgow.
9. STEPHEN A.M. Food Polysaccharides and their Applications 1995, Marcel Dekker, New York.
10. SUNGSOO CHO S., DREHER M.L. Handbook of Dietary Fibre 2001, Marcel Dekker, New York.
11. WHISTLER R.L., BEMILLER J.N. Industrial Gums: polysaccharides and their derivatives 1993, Academic Press, San Diego, CA. 3rd edition.
12. WILLIAMS P.A., PHILLIPS G.O. Special Publication No. 278. Gums and Stabilisers for the Food Industry 11 2002, Royal Society of Chemistry, Cambridge, (and other issues in this series).