Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems. Gellan gum with various ACYL contents in the presence or absence of potassium.

Gums and Stabilisers for the Food Industry 14

Volumn , Issue , 2008, Pages 527-542

  Funami, T ^a   Noda, S ^a   Ishihara, S ^a   Nakauma, M ^a   Takahashi, R ^b   Al Assaf, S ^c   Nishinari, K ^c,d   Phillips, G O ^c,e  

^a SAN EI GEN F F I INC   (Japan)

^b GUNMA UNIVERSITY   (Japan)

^c GLYNDWR UNIVERSITY   (United Kingdom)

^d Osaka Prefecture University   (Japan)

^e Phillips Hydrocolloids Research Ltd   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79956020244     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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