-
1
-
-
1642386918
-
Gelation of ι-carrageenan and micellar casein mixtures under high hydrostatic pressure
-
Abassi S., and Dickinson E. Gelation of ι-carrageenan and micellar casein mixtures under high hydrostatic pressure. Journal of Agricultural and Food Chemistry 52 6 (2004) 1705-1714
-
(2004)
Journal of Agricultural and Food Chemistry
, vol.52
, Issue.6
, pp. 1705-1714
-
-
Abassi, S.1
Dickinson, E.2
-
2
-
-
36148981460
-
Composition and structure of carob (Ceratonia siliqua L.) germ proteins
-
Bengoechea C., Romero A., Villanueva A., Moreno G., Alaiz M., Millán F., Guerrero A., and Puppo M.C. Composition and structure of carob (Ceratonia siliqua L.) germ proteins. Food Chemistry 107 2 (2008) 675-683
-
(2008)
Food Chemistry
, vol.107
, Issue.2
, pp. 675-683
-
-
Bengoechea, C.1
Romero, A.2
Villanueva, A.3
Moreno, G.4
Alaiz, M.5
Millán, F.6
Guerrero, A.7
Puppo, M.C.8
-
3
-
-
33750958542
-
Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity
-
Benichou A., Aserin A., and Lutz R. Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity. Food Hydrocolloids 21 3 (2007) 379-391
-
(2007)
Food Hydrocolloids
, vol.21
, Issue.3
, pp. 379-391
-
-
Benichou, A.1
Aserin, A.2
Lutz, R.3
-
4
-
-
39549097084
-
Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatment
-
Dakia P.A., Blecker C., Robert C., Wathelet B., and Paquot M. Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatment. Food Hydrocolloids 22 5 (2008) 807-818
-
(2008)
Food Hydrocolloids
, vol.22
, Issue.5
, pp. 807-818
-
-
Dakia, P.A.1
Blecker, C.2
Robert, C.3
Wathelet, B.4
Paquot, M.5
-
5
-
-
0000069026
-
Influence of water-soluble non-ionic emulsifier on the rheology of heat-set protein stabilised emulsion gels
-
Dickinson E., and Hong S.T. Influence of water-soluble non-ionic emulsifier on the rheology of heat-set protein stabilised emulsion gels. Journal of Agricultural and Food Chemistry 43 (1995) 2500-2566
-
(1995)
Journal of Agricultural and Food Chemistry
, vol.43
, pp. 2500-2566
-
-
Dickinson, E.1
Hong, S.T.2
-
6
-
-
0000487970
-
Effect of ι-carrageenan on flocculation, creaming, and rheology of a protein-stabilized emulsion
-
Dickinson E., and Pawlowsky K. Effect of ι-carrageenan on flocculation, creaming, and rheology of a protein-stabilized emulsion. Journal of Agricultural and Food Chemistry 45 10 (1997) 3799-3806
-
(1997)
Journal of Agricultural and Food Chemistry
, vol.45
, Issue.10
, pp. 3799-3806
-
-
Dickinson, E.1
Pawlowsky, K.2
-
7
-
-
34748869688
-
Segregative interactions between gelatin and polymerised whey protein
-
Fitzsimons S.M., Mulvihill D.M., and Morris E.R. Segregative interactions between gelatin and polymerised whey protein. Food Hydrocolloids 22 3 (2008) 485-491
-
(2008)
Food Hydrocolloids
, vol.22
, Issue.3
, pp. 485-491
-
-
Fitzsimons, S.M.1
Mulvihill, D.M.2
Morris, E.R.3
-
8
-
-
0040907560
-
A comparison between the hot and cold water-soluble fractions of two locust bean gum samples
-
Gainsford S.E., Harding S.E., Mitchell J.R., and Bradley T.D. A comparison between the hot and cold water-soluble fractions of two locust bean gum samples. Carbohydrate Polymers 6 (1986) 423-442
-
(1986)
Carbohydrate Polymers
, vol.6
, pp. 423-442
-
-
Gainsford, S.E.1
Harding, S.E.2
Mitchell, J.R.3
Bradley, T.D.4
-
9
-
-
0346362885
-
Effect of high pressure on ovalbumin-polysaccharide interactions
-
Galazka V.B., Dickinson E., and Ledward D.A. Effect of high pressure on ovalbumin-polysaccharide interactions. High Pressure Research 19 1-6 (2000) 125-130
-
(2000)
High Pressure Research
, vol.19
, Issue.1-6
, pp. 125-130
-
-
Galazka, V.B.1
Dickinson, E.2
Ledward, D.A.3
-
10
-
-
0000623535
-
Mixture law for viscosity
-
Grunberg L., and Nissan A.H. Mixture law for viscosity. Nature 164 (1949) 799-800
-
(1949)
Nature
, vol.164
, pp. 799-800
-
-
Grunberg, L.1
Nissan, A.H.2
-
11
-
-
0003072082
-
Properties of galactomannans
-
Hui P.A., and Neukom H. Properties of galactomannans. Tappi 47 (1964) 39-42
-
(1964)
Tappi
, vol.47
, pp. 39-42
-
-
Hui, P.A.1
Neukom, H.2
-
12
-
-
0002541541
-
Guar, locust bean, tara and fenugreek gums
-
Whistler R.L., and BeMiller J.N. (Eds), Academic Press, San Diego
-
Maier H., Anderson M., Karl C., Magnuson K., and Whistler R.L. Guar, locust bean, tara and fenugreek gums. In: Whistler R.L., and BeMiller J.N. (Eds). Industrial Gums, Polysaccharides and their Derivates (1993), Academic Press, San Diego 205-215
-
(1993)
Industrial Gums, Polysaccharides and their Derivates
, pp. 205-215
-
-
Maier, H.1
Anderson, M.2
Karl, C.3
Magnuson, K.4
Whistler, R.L.5
-
13
-
-
34548050040
-
-
Food Emulsions: Principles, Practices and Techniques. CRC Press, Bocaraton, pp
-
McClements, J., 2004. Emulsion formation. In: Food Emulsions: Principles, Practices and Techniques. CRC Press, Bocaraton, pp. 233-267.
-
(2004)
Emulsion formation
, pp. 233-267
-
-
McClements, J.1
-
14
-
-
33749316484
-
Non-covalent interactions between proteins and polysaccharides
-
McClements D. Non-covalent interactions between proteins and polysaccharides. Biotechnology Advances 24 (2006) 621-625
-
(2006)
Biotechnology Advances
, vol.24
, pp. 621-625
-
-
McClements, D.1
-
15
-
-
0037366794
-
Enhancement of gel strength by application of thermal treatments in highly flocculated emulsions
-
Moros J.E., Cordobés F., Franco J.M., and Gallegos C. Enhancement of gel strength by application of thermal treatments in highly flocculated emulsions. Food Hydrocolloids 17 (2003) 199-206
-
(2003)
Food Hydrocolloids
, vol.17
, pp. 199-206
-
-
Moros, J.E.1
Cordobés, F.2
Franco, J.M.3
Gallegos, C.4
-
16
-
-
33748794223
-
Phase separation, rheology and microstructure of pea protein-kappa-carrageenan mixtures
-
Musampa R.M., Alves M.M., and Maia J.M. Phase separation, rheology and microstructure of pea protein-kappa-carrageenan mixtures. Food Hydrocolloids 21 1 (2007) 92-99
-
(2007)
Food Hydrocolloids
, vol.21
, Issue.1
, pp. 92-99
-
-
Musampa, R.M.1
Alves, M.M.2
Maia, J.M.3
-
17
-
-
34548793045
-
Interactions of WPI and xanthan in microstructure and rheological properties of gels and emulsions
-
Nayebzadeh K., Chen J., and Mousavi S.M.M. Interactions of WPI and xanthan in microstructure and rheological properties of gels and emulsions. International Journal of Food Engineering 3 4 (2007) 1-17
-
(2007)
International Journal of Food Engineering
, vol.3
, Issue.4
, pp. 1-17
-
-
Nayebzadeh, K.1
Chen, J.2
Mousavi, S.M.M.3
-
18
-
-
4043107026
-
Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins
-
Neirynck N., Van Der Meeren P., Bayarri Gorbe S., Dierckx S., and Dewettinck K. Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins. Food Hydrocolloids 18 6 (2004) 949-957
-
(2004)
Food Hydrocolloids
, vol.18
, Issue.6
, pp. 949-957
-
-
Neirynck, N.1
Van Der Meeren, P.2
Bayarri Gorbe, S.3
Dierckx, S.4
Dewettinck, K.5
-
19
-
-
0000823168
-
Protein gelation
-
Damodaran S., and Paraf A. (Eds), Marcell Dekker, INC, New York
-
Oakenfull D., Pearce J., and Burley R. Protein gelation. In: Damodaran S., and Paraf A. (Eds). Food Proteins and their Applications (1997), Marcell Dekker, INC, New York 119-120
-
(1997)
Food Proteins and their Applications
, pp. 119-120
-
-
Oakenfull, D.1
Pearce, J.2
Burley, R.3
-
20
-
-
37849045896
-
Phase segregation of amylopectin and β-lactoglobulin in aqueous system
-
Quiroga C.C., and Bergenståhl B. Phase segregation of amylopectin and β-lactoglobulin in aqueous system. Carbohydrate Polymers 72 1 (2008) 151-159
-
(2008)
Carbohydrate Polymers
, vol.72
, Issue.1
, pp. 151-159
-
-
Quiroga, C.C.1
Bergenståhl, B.2
-
21
-
-
70149119422
-
Application of thermal treatments to enhance gel strength and stability of highly concentrated crayfish-based emulsions
-
Romero A., Bengoechea C., Cordobés F., and Guerrero A. Application of thermal treatments to enhance gel strength and stability of highly concentrated crayfish-based emulsions. Food Hydrocolloids 23 (2009) 2346-2353
-
(2009)
Food Hydrocolloids
, vol.23
, pp. 2346-2353
-
-
Romero, A.1
Bengoechea, C.2
Cordobés, F.3
Guerrero, A.4
-
22
-
-
0032029214
-
Polymer science concepts in dairy systems - an overview of milk protein and food hydrocolloid interaction
-
Syrbe A., Bauer W.J., and Klostermeyer H. Polymer science concepts in dairy systems - an overview of milk protein and food hydrocolloid interaction. International Dairy Journal 8 3 (1998) 179-193
-
(1998)
International Dairy Journal
, vol.8
, Issue.3
, pp. 179-193
-
-
Syrbe, A.1
Bauer, W.J.2
Klostermeyer, H.3
-
23
-
-
85025569807
-
Functional properties of food proteins and role of protein-polysaccharides interaction
-
Tolstoguzov V.B. Functional properties of food proteins and role of protein-polysaccharides interaction. Food Hydrocolloids 4 (1991) 429-468
-
(1991)
Food Hydrocolloids
, vol.4
, pp. 429-468
-
-
Tolstoguzov, V.B.1
-
24
-
-
0346243607
-
Protein-polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects
-
Turgeon S.L., Beaulieu M., Schmitt C., and Sanchez C. Protein-polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects. Current Opinion in Colloid and Interface Science 8 4-5 (2003) 401-414
-
(2003)
Current Opinion in Colloid and Interface Science
, vol.8
, Issue.4-5
, pp. 401-414
-
-
Turgeon, S.L.1
Beaulieu, M.2
Schmitt, C.3
Sanchez, C.4
-
25
-
-
8644225755
-
Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum
-
Vega C., Dalgleish D.G., and Goff H.D. Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum. Food Hydrocolloids 19 2 (2005) 187-195
-
(2005)
Food Hydrocolloids
, vol.19
, Issue.2
, pp. 187-195
-
-
Vega, C.1
Dalgleish, D.G.2
Goff, H.D.3
-
26
-
-
0034847270
-
Physicochemical studies of caroubin: a gluten-like protein
-
Wang Y., Belton P.S., Bridon H., Garanger E., Wellner N., Parker M., Grant A., Feillet P., and Noel T. Physicochemical studies of caroubin: a gluten-like protein. Journal of Agricultural and Food Chemistry 49 7 (2001) 3414-3419
-
(2001)
Journal of Agricultural and Food Chemistry
, vol.49
, Issue.7
, pp. 3414-3419
-
-
Wang, Y.1
Belton, P.S.2
Bridon, H.3
Garanger, E.4
Wellner, N.5
Parker, M.6
Grant, A.7
Feillet, P.8
Noel, T.9
-
27
-
-
40049087857
-
Rheological properties of κ-carrageenan and soybean glycinin mixed gels
-
Zhu J.-H., Yang X.-Q., Ahmad I., Li L., Wang X.-Y., and Liu C. Rheological properties of κ-carrageenan and soybean glycinin mixed gels. Food Research International 41 3 (2008) 219-228
-
(2008)
Food Research International
, vol.41
, Issue.3
, pp. 219-228
-
-
Zhu, J.-H.1
Yang, X.-Q.2
Ahmad, I.3
Li, L.4
Wang, X.-Y.5
Liu, C.6
|