메뉴 건너뛰기




Volumn , Issue , 2009, Pages 225-260

Unified Application of the Materials-Science Approach to the Structural Properties of Biopolymer Co-Gels throughout the Industrially Relevant Level of Solids

Author keywords

[No Author keywords available]

Indexed keywords


EID: 84866657882     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374195-0.00007-0     Document Type: Chapter
Times cited : (4)

References (167)
  • 3
    • 24144457595 scopus 로고    scopus 로고
    • Direct imaging of the changing polysaccharide network at high levels of co-solute
    • Al-Amri I.S., Al-Adawi K.M., Al-Marhoobi I.M., Kasapis S. Direct imaging of the changing polysaccharide network at high levels of co-solute. Carbohydrate Polymers 2005, 61:379-382.
    • (2005) Carbohydrate Polymers , vol.61 , pp. 379-382
    • Al-Amri, I.S.1    Al-Adawi, K.M.2    Al-Marhoobi, I.M.3    Kasapis, S.4
  • 4
    • 0032654657 scopus 로고    scopus 로고
    • Molecular weight effects on the gelatin/maltodextrin gel
    • Alevisopoulos S., Kasapis S. Molecular weight effects on the gelatin/maltodextrin gel. Carbohydrate Polymers 1999, 40:83-87.
    • (1999) Carbohydrate Polymers , vol.40 , pp. 83-87
    • Alevisopoulos, S.1    Kasapis, S.2
  • 5
    • 0030599421 scopus 로고    scopus 로고
    • Formation of kinetically trapped gels in the maltodextrin-gelatin system
    • Alevisopoulos S., Kasapis S., Abeysekera R. Formation of kinetically trapped gels in the maltodextrin-gelatin system. Carbohydrate Research 1996, 293:79-99.
    • (1996) Carbohydrate Research , vol.293 , pp. 79-99
    • Alevisopoulos, S.1    Kasapis, S.2    Abeysekera, R.3
  • 6
    • 0002087307 scopus 로고
    • A history of the glassy state
    • Nottingham University Press, Nottingham, UK, J.M.V. Blanshard, P.J. Lillford (Eds.)
    • Allen G. A history of the glassy state. The Glassy State in Foods 1993, 1-12. Nottingham University Press, Nottingham, UK. J.M.V. Blanshard, P.J. Lillford (Eds.).
    • (1993) The Glassy State in Foods , pp. 1-12
    • Allen, G.1
  • 7
    • 0031346440 scopus 로고    scopus 로고
    • Structural properties of pectin-gelatin gels. Part II: Effect of sucrose/glucose syrup
    • Al-Ruqaie I.M., Kasapis S., Abeysekera R. Structural properties of pectin-gelatin gels. Part II: Effect of sucrose/glucose syrup. Carbohydrate Polymers 1997, 34:309-321.
    • (1997) Carbohydrate Polymers , vol.34 , pp. 309-321
    • Al-Ruqaie, I.M.1    Kasapis, S.2    Abeysekera, R.3
  • 9
    • 0014675074 scopus 로고
    • X-ray diffraction studies of polysaccharide sulphates: Double helix models for κ- and ι-carrageenans
    • Anderson N.S., Gampbell J.W., Harding M.M., Rees D.A., Samuel J.W.B. X-ray diffraction studies of polysaccharide sulphates: Double helix models for κ- and ι-carrageenans. J. Mol. Biol. 1969, 45:85-99.
    • (1969) J. Mol. Biol. , vol.45 , pp. 85-99
    • Anderson, N.S.1    Gampbell, J.W.2    Harding, M.M.3    Rees, D.A.4    Samuel, J.W.B.5
  • 10
    • 0035920638 scopus 로고    scopus 로고
    • The influence of gelation on the mechanism of phase separation of a biopolymer mixture
    • Anderson V.J., Jones R.A.L. The influence of gelation on the mechanism of phase separation of a biopolymer mixture. Polymer 2001, 42:9601-9610.
    • (2001) Polymer , vol.42 , pp. 9601-9610
    • Anderson, V.J.1    Jones, R.A.L.2
  • 11
    • 0040320327 scopus 로고    scopus 로고
    • Phase separation in aqueous gelatinκ-carrageenan systems
    • Antonov Yu.A., Goncalves M.P. Phase separation in aqueous gelatinκ-carrageenan systems. Food Hydrocolloids 1999, 13:517-524.
    • (1999) Food Hydrocolloids , vol.13 , pp. 517-524
    • Antonov, Y.1    Goncalves, M.P.2
  • 12
    • 0017546347 scopus 로고
    • Phase equilibria in water-protein-polysaccharide systems II. Water-casein-neutral polysaccharide systems
    • Antonov Yu.A., Grinberg V.Ya., Tolstoguzov V.B. Phase equilibria in water-protein-polysaccharide systems II. Water-casein-neutral polysaccharide systems. Colloid and Polymer Science 1977, 255:937-947.
    • (1977) Colloid and Polymer Science , vol.255 , pp. 937-947
    • Antonov, Y.1    Grinberg, V.2    Tolstoguzov, V.B.3
  • 13
    • 0035648005 scopus 로고    scopus 로고
    • Effect of commercial fat replacers on the microstructure of low-fat cheddar cheese
    • Aryana K.J., Haque Z.U. Effect of commercial fat replacers on the microstructure of low-fat cheddar cheese. International Journal of Food Science and Technology 2001, 36:169-177.
    • (2001) International Journal of Food Science and Technology , vol.36 , pp. 169-177
    • Aryana, K.J.1    Haque, Z.U.2
  • 15
    • 32944474540 scopus 로고    scopus 로고
    • Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
    • Badii F., Howell N.K. Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins. Food Hydrocolloids 2006, 20:630-640.
    • (2006) Food Hydrocolloids , vol.20 , pp. 630-640
    • Badii, F.1    Howell, N.K.2
  • 16
    • 25844472477 scopus 로고    scopus 로고
    • Textural properties of agarose gels. I. Rheological and fracture properties
    • Barrangou L.M., Daubert C.R., Foegeding E.A. Textural properties of agarose gels. I. Rheological and fracture properties. Food Hydrocolloids 2006, 20:184-195.
    • (2006) Food Hydrocolloids , vol.20 , pp. 184-195
    • Barrangou, L.M.1    Daubert, C.R.2    Foegeding, E.A.3
  • 17
    • 33746950974 scopus 로고    scopus 로고
    • Alginate-chitosan complex coacervation for cell encapsulation: Effect on mechanical properties and on long-term viability
    • Baruch L., Machluf M. Alginate-chitosan complex coacervation for cell encapsulation: Effect on mechanical properties and on long-term viability. Biopolymers 2006, 82:570-579.
    • (2006) Biopolymers , vol.82 , pp. 570-579
    • Baruch, L.1    Machluf, M.2
  • 19
    • 37549059110 scopus 로고    scopus 로고
    • Measurement of caffeine in coffee beans with UV/vis spectrometer
    • Belay A., Ture K., Redi M., Asfaw A. Measurement of caffeine in coffee beans with UV/vis spectrometer. Food Chemistry 2008, 108:310-315.
    • (2008) Food Chemistry , vol.108 , pp. 310-315
    • Belay, A.1    Ture, K.2    Redi, M.3    Asfaw, A.4
  • 20
    • 27844587764 scopus 로고    scopus 로고
    • Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes
    • Bhattacharya S., Narasimha H.V., Bhattacharya S. Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes. Journal of Food Engineering 2006, 74:89-95.
    • (2006) Journal of Food Engineering , vol.74 , pp. 89-95
    • Bhattacharya, S.1    Narasimha, H.V.2    Bhattacharya, S.3
  • 21
    • 4043058614 scopus 로고    scopus 로고
    • The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate-xanthan gels
    • Braga A.L.M., Cunha R.L. The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate-xanthan gels. Food Hydrocolloids 2004, 18:977-986.
    • (2004) Food Hydrocolloids , vol.18 , pp. 977-986
    • Braga, A.L.M.1    Cunha, R.L.2
  • 22
    • 33747769311 scopus 로고    scopus 로고
    • Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition
    • Braga A.L.M., Azevedo A., Marques M.J., Menossi M., Cunha R.L. Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition. Food Hydrocolloids 2006, 20:1178-1189.
    • (2006) Food Hydrocolloids , vol.20 , pp. 1178-1189
    • Braga, A.L.M.1    Azevedo, A.2    Marques, M.J.3    Menossi, M.4    Cunha, R.L.5
  • 23
    • 0002758049 scopus 로고
    • Influence of shear on the microstructure of mixed biopolymer systems
    • Nottingham University Press, Nottingham, S.E. Harding, S.E. Hill, J.R. Mitchell (Eds.)
    • Brown C.R.T., Foster T.J., Norton I.T., Underdown J. Influence of shear on the microstructure of mixed biopolymer systems. Biopolymer Mixtures 1995, 65-83. Nottingham University Press, Nottingham. S.E. Harding, S.E. Hill, J.R. Mitchell (Eds.).
    • (1995) Biopolymer Mixtures , pp. 65-83
    • Brown, C.R.T.1    Foster, T.J.2    Norton, I.T.3    Underdown, J.4
  • 25
    • 1842538790 scopus 로고    scopus 로고
    • Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems
    • Burin L., Jouppila K., Roos Y.H., Kansikas J., Buera M.P. Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems. International Dairy Journal 2004, 14:517-525.
    • (2004) International Dairy Journal , vol.14 , pp. 517-525
    • Burin, L.1    Jouppila, K.2    Roos, Y.H.3    Kansikas, J.4    Buera, M.P.5
  • 26
    • 33845966769 scopus 로고    scopus 로고
    • Swelling and mechanical properties of biopolymer hydrogels containing chitosan and bovine serum albumin
    • Butler M.F., Clark A.H., Adams S. Swelling and mechanical properties of biopolymer hydrogels containing chitosan and bovine serum albumin. Biomacromolecules 2006, 7:2961-2970.
    • (2006) Biomacromolecules , vol.7 , pp. 2961-2970
    • Butler, M.F.1    Clark, A.H.2    Adams, S.3
  • 28
    • 0037435670 scopus 로고    scopus 로고
    • Positron annihilation lifetime spectroscopy for measuring free volume during physical aging of polycarbonate
    • Cangialosi D., Schut H., van Veen A., Picken S.J. Positron annihilation lifetime spectroscopy for measuring free volume during physical aging of polycarbonate. Macromolecules 2003, 36:142-147.
    • (2003) Macromolecules , vol.36 , pp. 142-147
    • Cangialosi, D.1    Schut, H.2    van Veen, A.3    Picken, S.J.4
  • 30
    • 0001522692 scopus 로고
    • Molecular architectures and functional properties of gellan gum and related polysaccharides
    • Chandrasekaran R., Radha A. Molecular architectures and functional properties of gellan gum and related polysaccharides. Trends in Food Science & Technology 1995, 6:143-148.
    • (1995) Trends in Food Science & Technology , vol.6 , pp. 143-148
    • Chandrasekaran, R.1    Radha, A.2
  • 31
    • 10844229214 scopus 로고    scopus 로고
    • Structure and mechanical behaviour of corn flour and starch-zein based materials in the glassy state
    • Chanvrier H., Colonna P., Valle G.D., Lourdin D. Structure and mechanical behaviour of corn flour and starch-zein based materials in the glassy state. Carbohydrate Polymers 2005, 59:109-119.
    • (2005) Carbohydrate Polymers , vol.59 , pp. 109-119
    • Chanvrier, H.1    Colonna, P.2    Valle, G.D.3    Lourdin, D.4
  • 33
    • 24644491267 scopus 로고    scopus 로고
    • Thermoplastic starch-clay nanocomposites and their characteristics
    • Chen B., Evans J.R.G. Thermoplastic starch-clay nanocomposites and their characteristics. Carbohydrate Polymers 2005, 61:455-463.
    • (2005) Carbohydrate Polymers , vol.61 , pp. 455-463
    • Chen, B.1    Evans, J.R.G.2
  • 36
    • 0032175256 scopus 로고    scopus 로고
    • On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: A review
    • Chronakis I.S. On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: A review. Critical Reviews in Food Science 1998, 38:599-637.
    • (1998) Critical Reviews in Food Science , vol.38 , pp. 599-637
    • Chronakis, I.S.1
  • 37
    • 85025568567 scopus 로고
    • Structural properties of single and mixed milk/soya protein systems
    • Chronakis I.S., Kasapis S. Structural properties of single and mixed milk/soya protein systems. Food Hydrocolloids 1993, 7:459-478.
    • (1993) Food Hydrocolloids , vol.7 , pp. 459-478
    • Chronakis, I.S.1    Kasapis, S.2
  • 38
    • 0030080361 scopus 로고    scopus 로고
    • Small deformation rheological properties of maltodextrin-milk protein systems
    • Chronakis I.S., Kasapis S., Richardson R.K. Small deformation rheological properties of maltodextrin-milk protein systems. Carbohydrate Polymers 1996, 29:137-148.
    • (1996) Carbohydrate Polymers , vol.29 , pp. 137-148
    • Chronakis, I.S.1    Kasapis, S.2    Richardson, R.K.3
  • 40
    • 0040965287 scopus 로고
    • Structural and mechanical properties of agar/gelatin co-gels - small deformation studies
    • Clark A.H., Richardson R.K., Ross-Murphy S.B., Stubbs J.M. Structural and mechanical properties of agar/gelatin co-gels - small deformation studies. Macromolecules 1983, 16:1367-1374.
    • (1983) Macromolecules , vol.16 , pp. 1367-1374
    • Clark, A.H.1    Richardson, R.K.2    Ross-Murphy, S.B.3    Stubbs, J.M.4
  • 41
    • 33746532286 scopus 로고    scopus 로고
    • The Royal Society of Chemistry, Cambridge, UK
    • Clarke C. The Science of Ice Cream 2004, The Royal Society of Chemistry, Cambridge, UK.
    • (2004) The Science of Ice Cream
    • Clarke, C.1
  • 43
    • 10844257281 scopus 로고    scopus 로고
    • Influence of dextran, pullulan and gum arabic on the physical properties of frozen sucrose solutions
    • Contreras Lopez E., Champion D., Blond G., Le Meste M. Influence of dextran, pullulan and gum arabic on the physical properties of frozen sucrose solutions. Carbohydrate Polymers 2005, 59:83-91.
    • (2005) Carbohydrate Polymers , vol.59 , pp. 83-91
    • Contreras Lopez, E.1    Champion, D.2    Blond, G.3    Le Meste, M.4
  • 44
  • 45
    • 0037433098 scopus 로고    scopus 로고
    • On the phase separation kinetics of an aqueous biopolymer mixture in the presence of gelation: The effect of the quench depth and the effect of the molar mass
    • de Hoog E.H.A., Tromp R.H. On the phase separation kinetics of an aqueous biopolymer mixture in the presence of gelation: The effect of the quench depth and the effect of the molar mass. Colloids and Surfaces A: Physicochem. Eng. Aspects 2003, 213:221-234.
    • (2003) Colloids and Surfaces A: Physicochem. Eng. Aspects , vol.213 , pp. 221-234
    • de Hoog, E.H.A.1    Tromp, R.H.2
  • 46
    • 12344291245 scopus 로고    scopus 로고
    • The effect of temperature and composition on the interfacial tension and rheology of separated phases in gelatin/pullulan mixtures
    • Ding P., Pacek A.W., Frith W.J., Norton I.T., Wolf B. The effect of temperature and composition on the interfacial tension and rheology of separated phases in gelatin/pullulan mixtures. Food Hydrocolloids 2005, 19:567-574.
    • (2005) Food Hydrocolloids , vol.19 , pp. 567-574
    • Ding, P.1    Pacek, A.W.2    Frith, W.J.3    Norton, I.T.4    Wolf, B.5
  • 49
    • 33646530281 scopus 로고    scopus 로고
    • Effect of sugars, galactose content and chainlength on freeze-thaw gelation of galactomannans
    • Doyle J.P., Giannouli P., Martin E.J., Brooks M., Morris E.R. Effect of sugars, galactose content and chainlength on freeze-thaw gelation of galactomannans. Carbohydrate Polymers 2006, 64:391-401.
    • (2006) Carbohydrate Polymers , vol.64 , pp. 391-401
    • Doyle, J.P.1    Giannouli, P.2    Martin, E.J.3    Brooks, M.4    Morris, E.R.5
  • 50
    • 33751088027 scopus 로고    scopus 로고
    • Physical and mechanical properties of microcrystalline cellulose prepared from agricultural residues
    • El-Sakhawy M., Hassan M.L. Physical and mechanical properties of microcrystalline cellulose prepared from agricultural residues. Carbohydrate Polymers 2007, 67:1-10.
    • (2007) Carbohydrate Polymers , vol.67 , pp. 1-10
    • El-Sakhawy, M.1    Hassan, M.L.2
  • 51
    • 0031479148 scopus 로고    scopus 로고
    • Application of stress-controlled analysis to the development of low-fat spreads
    • Evageliou V., Alevisopoulos S., Kasapis S. Application of stress-controlled analysis to the development of low-fat spreads. Journal of Texture Studies 1997, 28:319-335.
    • (1997) Journal of Texture Studies , vol.28 , pp. 319-335
    • Evageliou, V.1    Alevisopoulos, S.2    Kasapis, S.3
  • 52
    • 0001880458 scopus 로고
    • Dependence of viscoelastic behavior on temperature and pressure
    • John Wiley, New York, USA
    • Ferry J.D. Dependence of viscoelastic behavior on temperature and pressure. Viscoelastic Properties of Polymers 1980, 264-320. John Wiley, New York, USA.
    • (1980) Viscoelastic Properties of Polymers , pp. 264-320
    • Ferry, J.D.1
  • 53
    • 0026222777 scopus 로고
    • Some reflections on the early development of polymer dynamics: Viscoelasticity, dielectric dispersion, and self-diffusion
    • Ferry J.D. Some reflections on the early development of polymer dynamics: Viscoelasticity, dielectric dispersion, and self-diffusion. Macromolecules 1991, 24:5237-5245.
    • (1991) Macromolecules , vol.24 , pp. 5237-5245
    • Ferry, J.D.1
  • 54
    • 33846219578 scopus 로고    scopus 로고
    • Co-gels of whey protein isolate with crosslinked waxy maize starch: analysis of solvent partition and phase structure by polymer blending laws
    • Fitzsimons S.M., Mulvihill D.M., Morris E.R. Co-gels of whey protein isolate with crosslinked waxy maize starch: analysis of solvent partition and phase structure by polymer blending laws. Food Hydrocolloids 2007, 21:638-644.
    • (2007) Food Hydrocolloids , vol.21 , pp. 638-644
    • Fitzsimons, S.M.1    Mulvihill, D.M.2    Morris, E.R.3
  • 55
    • 0041302447 scopus 로고    scopus 로고
    • Modeling properties of nylon 6 / clay nanocomposites using composite theories
    • Fornes T.D., Paul D.R. Modeling properties of nylon 6 / clay nanocomposites using composite theories. Polymer 2003, 44:4493-5013.
    • (2003) Polymer , vol.44 , pp. 4493-5013
    • Fornes, T.D.1    Paul, D.R.2
  • 56
    • 33846244275 scopus 로고    scopus 로고
    • Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations
    • Funami T., Hiroe M., Noda S., Asai I., Ikeda S., Nishinari K. Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations. Food Hydrocolloids 2007, 21:617-629.
    • (2007) Food Hydrocolloids , vol.21 , pp. 617-629
    • Funami, T.1    Hiroe, M.2    Noda, S.3    Asai, I.4    Ikeda, S.5    Nishinari, K.6
  • 57
    • 1242265022 scopus 로고    scopus 로고
    • Effect of polymeric cosolutes on calcium pectinate gelation. Part 2. Dextrans and inulin
    • Giannouli P., Richardson R.K., Morris E.R. Effect of polymeric cosolutes on calcium pectinate gelation. Part 2. Dextrans and inulin. Carbohydrate Polymers 2004, 55:357-365.
    • (2004) Carbohydrate Polymers , vol.55 , pp. 357-365
    • Giannouli, P.1    Richardson, R.K.2    Morris, E.R.3
  • 59
    • 0141625123 scopus 로고    scopus 로고
    • Associative and segregative interactions between gelatin and low-methoxy pectin. Part 3. Quantitative analysis of co-gel moduli
    • Gilsenan P.M., Richardson R.K., Morris E.R. Associative and segregative interactions between gelatin and low-methoxy pectin. Part 3. Quantitative analysis of co-gel moduli. Food Hydrocolloids 2003, 17:751-761.
    • (2003) Food Hydrocolloids , vol.17 , pp. 751-761
    • Gilsenan, P.M.1    Richardson, R.K.2    Morris, E.R.3
  • 60
    • 5044241166 scopus 로고    scopus 로고
    • Influence of weak and covalent bonds on formation and hydrolysis of gelatin networks
    • Giraudier S., Hellio D., Djabourov M., Larreta-Garde V. Influence of weak and covalent bonds on formation and hydrolysis of gelatin networks. Biomacromolecules 2004, 5:1662-1666.
    • (2004) Biomacromolecules , vol.5 , pp. 1662-1666
    • Giraudier, S.1    Hellio, D.2    Djabourov, M.3    Larreta-Garde, V.4
  • 61
    • 0015785598 scopus 로고
    • Biological interactions between polysaccharides and divalent cations: The egg-box model
    • Grant G.T., Morris E.R., Rees D.A., Smith P.J.C., Thom D. Biological interactions between polysaccharides and divalent cations: The egg-box model. FEBS Letters 1973, 32:195-198.
    • (1973) FEBS Letters , vol.32 , pp. 195-198
    • Grant, G.T.1    Morris, E.R.2    Rees, D.A.3    Smith, P.J.C.4    Thom, D.5
  • 62
    • 1042266353 scopus 로고    scopus 로고
    • Physical and rheological properties of fish gelatin compared to mammalian gelatin
    • Haug I.J., Draget K.I., Smidsrod O. Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids 2004, 18:203-213.
    • (2004) Food Hydrocolloids , vol.18 , pp. 203-213
    • Haug, I.J.1    Draget, K.I.2    Smidsrod, O.3
  • 63
    • 34250842292 scopus 로고    scopus 로고
    • Ingenious gelatin - a multi-talented ingredient
    • Helcke T.Summer Ingenious gelatin - a multi-talented ingredient. The European Food & Drink Review 1997, 57-60.
    • (1997) The European Food & Drink Review , pp. 57-60
    • Helcke, T.S.1
  • 64
    • 24344499723 scopus 로고    scopus 로고
    • Polymer blends; stretching what we can learn through the combination of experiment and theory
    • Higgins J.S., Tambasco M., Lipson J.E.G. Polymer blends; stretching what we can learn through the combination of experiment and theory. Prog. Polym. Sci. 2005, 30:832-843.
    • (2005) Prog. Polym. Sci. , vol.30 , pp. 832-843
    • Higgins, J.S.1    Tambasco, M.2    Lipson, J.E.G.3
  • 65
    • 27544510659 scopus 로고    scopus 로고
    • Polymer-polymer interactions in dextran systems using thermal analysis
    • Icoz D.Z., Moraru C.I., Kokini J.L. Polymer-polymer interactions in dextran systems using thermal analysis. Carbohydrate Polymers 2005, 62:120-129.
    • (2005) Carbohydrate Polymers , vol.62 , pp. 120-129
    • Icoz, D.Z.1    Moraru, C.I.2    Kokini, J.L.3
  • 68
    • 0039136044 scopus 로고    scopus 로고
    • The elastic moduli of the microcrystalline cellulose - gelatin blends
    • Kasapis S. The elastic moduli of the microcrystalline cellulose - gelatin blends. Food Hydrocolloids 1999, 13:543-546.
    • (1999) Food Hydrocolloids , vol.13 , pp. 543-546
    • Kasapis, S.1
  • 69
    • 0035020242 scopus 로고    scopus 로고
    • The use of Arrhenius and WLF kinetics to rationalise the rubber-to-glass transition in high sugar/κ-carrageenan systems
    • Kasapis S. The use of Arrhenius and WLF kinetics to rationalise the rubber-to-glass transition in high sugar/κ-carrageenan systems. Food Hydrocolloids 2001, 15:239-245.
    • (2001) Food Hydrocolloids , vol.15 , pp. 239-245
    • Kasapis, S.1
  • 70
    • 0038304893 scopus 로고    scopus 로고
    • Viscoelasticity of oxidised starch/low methoxy pectin mixtures in the presence of glucose syrup
    • Kasapis S. Viscoelasticity of oxidised starch/low methoxy pectin mixtures in the presence of glucose syrup. International Journal of Food Science and Technology 2002, 37:403-413.
    • (2002) International Journal of Food Science and Technology , vol.37 , pp. 403-413
    • Kasapis, S.1
  • 71
    • 1842783691 scopus 로고    scopus 로고
    • Definition of a mechanical glass transition temperature for dehydrated foods
    • Kasapis S. Definition of a mechanical glass transition temperature for dehydrated foods. Journal of Agricultural and Food Chemistry 2004, 52:2262-2268.
    • (2004) Journal of Agricultural and Food Chemistry , vol.52 , pp. 2262-2268
    • Kasapis, S.1
  • 72
    • 18144401203 scopus 로고    scopus 로고
    • Glass transition phenomena in dehydrated model systems and foods: A review
    • Kasapis S. Glass transition phenomena in dehydrated model systems and foods: A review. Drying Technology 2005, 23:731-757.
    • (2005) Drying Technology , vol.23 , pp. 731-757
    • Kasapis, S.1
  • 73
    • 33744762123 scopus 로고    scopus 로고
    • Building on the WLF/free volume framework: Utilisation of the coupling model in the relaxation dynamics of the gelatin/co-solute system
    • Kasapis S. Building on the WLF/free volume framework: Utilisation of the coupling model in the relaxation dynamics of the gelatin/co-solute system. Biomacromolecules 2006, 7:1671-1678.
    • (2006) Biomacromolecules , vol.7 , pp. 1671-1678
    • Kasapis, S.1
  • 74
    • 33847203679 scopus 로고    scopus 로고
    • The effect of pressure on the glass transition of biopolymer/co-solute. Part I: The example of gelatin
    • Kasapis S. The effect of pressure on the glass transition of biopolymer/co-solute. Part I: The example of gelatin. International Journal of Biological Macromolecules 2007, 40:491-497.
    • (2007) International Journal of Biological Macromolecules , vol.40 , pp. 491-497
    • Kasapis, S.1
  • 75
    • 14044256415 scopus 로고    scopus 로고
    • Bridging the divide between the high- and low-solid analyses in the gelatin/κ-carrageenan mixture
    • Kasapis S., Al-Marhoobi I.M. Bridging the divide between the high- and low-solid analyses in the gelatin/κ-carrageenan mixture. Biomacromolecules 2005, 6:14-23.
    • (2005) Biomacromolecules , vol.6 , pp. 14-23
    • Kasapis, S.1    Al-Marhoobi, I.M.2
  • 76
    • 22044441123 scopus 로고    scopus 로고
    • A fundamental approach for the estimation of the mechanical glass transition temperature in gelatin
    • Kasapis S., Sablani S.S. A fundamental approach for the estimation of the mechanical glass transition temperature in gelatin. International Journal of Biological Macromolecules 2005, 36:71-78.
    • (2005) International Journal of Biological Macromolecules , vol.36 , pp. 71-78
    • Kasapis, S.1    Sablani, S.S.2
  • 77
    • 0141922666 scopus 로고    scopus 로고
    • Molecular weight effects on the glass transition of gelatin/co-solute mixtures
    • Kasapis, S., Al-Marhoobi, I.M., and Mitchell, J.R. (2003a). Molecular weight effects on the glass transition of gelatin/co-solute mixtures. Biopolymers 70, 169-185.
    • (2003) Biopolymers , vol.70 , pp. 169-185
    • Kasapis, S.1    Al-Marhoobi, I.M.2    Mitchell, J.R.3
  • 78
    • 0027873989 scopus 로고
    • Phase equilibria and gelation in gelatin/maltodextrin systems. Part II: polymer incompatibility in solution
    • Kasapis S., Morris E.R., Norton I.T., Gidley M.J. Phase equilibria and gelation in gelatin/maltodextrin systems. Part II: polymer incompatibility in solution. Carbohydrate Polymers 1993, 21:249-259.
    • (1993) Carbohydrate Polymers , vol.21 , pp. 249-259
    • Kasapis, S.1    Morris, E.R.2    Norton, I.T.3    Gidley, M.J.4
  • 79
    • 0027883378 scopus 로고
    • Phase equilibria and gelation in gelatin/maltodextrin systems. Part IV: composition-dependence of mixed-gel moduli
    • Kasapis, S., Morris, E.R., Norton, I.T. and Clark, A.H. (1993a). Phase equilibria and gelation in gelatin/maltodextrin systems. Part IV: composition-dependence of mixed-gel moduli. Carbohydrate Polymers21, 269-276.
    • (1993) Carbohydrate Polymers , vol.21 , pp. 269-276
    • Kasapis, S.1    Morris, E.R.2    Norton, I.T.3    Clark, A.H.4
  • 82
    • 0010952807 scopus 로고    scopus 로고
    • Scientific and technological aspects of polymer incompatibility in mixed biopolymer systems
    • IRL Press, Oxford, G.O. Phillips, P.A. Williams, D.J. Wedlock (Eds.)
    • Kasapis S., Alevisopoulos S., Abeysekera R., Manoj P., Chronakis I.S., Papageorgiou M. Scientific and technological aspects of polymer incompatibility in mixed biopolymer systems. Gums and Stabilisers for the Food Industry 8 1996, 195-206. IRL Press, Oxford. G.O. Phillips, P.A. Williams, D.J. Wedlock (Eds.).
    • (1996) Gums and Stabilisers for the Food Industry 8 , pp. 195-206
    • Kasapis, S.1    Alevisopoulos, S.2    Abeysekera, R.3    Manoj, P.4    Chronakis, I.S.5    Papageorgiou, M.6
  • 84
    • 16344387145 scopus 로고    scopus 로고
    • Carbohydrate polymers in amorphous states: An integrated thermodynamic and nanostructural investigation
    • Kilburn D., Claude J., Schweizer T., Alam A., Ubbink J. Carbohydrate polymers in amorphous states: An integrated thermodynamic and nanostructural investigation. Biomacromolecules 2005, 6:864-879.
    • (2005) Biomacromolecules , vol.6 , pp. 864-879
    • Kilburn, D.1    Claude, J.2    Schweizer, T.3    Alam, A.4    Ubbink, J.5
  • 85
    • 32944455245 scopus 로고    scopus 로고
    • Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of sodium caseinate gels
    • Kontogiorgos V., Ritzoulis C., Biliaderis C.G., Kasapis S. Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of sodium caseinate gels. Food Hydrocolloids 2006, 20:749-756.
    • (2006) Food Hydrocolloids , vol.20 , pp. 749-756
    • Kontogiorgos, V.1    Ritzoulis, C.2    Biliaderis, C.G.3    Kasapis, S.4
  • 86
    • 42149137655 scopus 로고    scopus 로고
    • The science behind the success: Sugar replacement with isomalt
    • December 2006/January
    • Kritzer J. The science behind the success: Sugar replacement with isomalt. Food & Beverage Asia 2007, 24-30. December 2006/January.
    • (2007) Food & Beverage Asia , pp. 24-30
    • Kritzer, J.1
  • 88
    • 7444258521 scopus 로고    scopus 로고
    • A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment
    • LeBlanc J.G., Garro M.S., Savoy de Giori G., Font de Valdez G. A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment. Journal of Food Science 2004, 69:246-250.
    • (2004) Journal of Food Science , vol.69 , pp. 246-250
    • LeBlanc, J.G.1    Garro, M.S.2    Savoy de Giori, G.3    Font de Valdez, G.4
  • 89
    • 33745154104 scopus 로고    scopus 로고
    • An outline of the non-linear viscoelastic behaviour of wheat flour dough in shear
    • Lefebvre J. An outline of the non-linear viscoelastic behaviour of wheat flour dough in shear. Rheol. Acta 2006, 45:525-538.
    • (2006) Rheol. Acta , vol.45 , pp. 525-538
    • Lefebvre, J.1
  • 90
    • 32944476481 scopus 로고    scopus 로고
    • Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties
    • Li J., Eleya M.M.O., Gunasekaran S. Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties. Food Hydrocolloids 2006, 20:678-686.
    • (2006) Food Hydrocolloids , vol.20 , pp. 678-686
    • Li, J.1    Eleya, M.M.O.2    Gunasekaran, S.3
  • 91
    • 0037145926 scopus 로고    scopus 로고
    • Nonenzymatic browning in food models in the vicinity of the glass transition: Effects of fructose, glucose, and xylose as reducing sugars
    • Lievonen S.M., Laaksonen T.J., Roos Y.H. Nonenzymatic browning in food models in the vicinity of the glass transition: Effects of fructose, glucose, and xylose as reducing sugars. J. Agric. Food Chem. 2002, 50:7034-7041.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 7034-7041
    • Lievonen, S.M.1    Laaksonen, T.J.2    Roos, Y.H.3
  • 92
    • 2342476496 scopus 로고    scopus 로고
    • The expression and processing of two recombinant 2S albumins from soybean (Glycine max) in the yeast Pichia Pastoris
    • Lin J., Fido R., Shewry P., Archer D.B., Alcocer M.J.C. The expression and processing of two recombinant 2S albumins from soybean (Glycine max) in the yeast Pichia Pastoris. Biochimica et Biophysica Acta 2004, 1698:203-212.
    • (2004) Biochimica et Biophysica Acta , vol.1698 , pp. 203-212
    • Lin, J.1    Fido, R.2    Shewry, P.3    Archer, D.B.4    Alcocer, M.J.C.5
  • 94
    • 33750955471 scopus 로고    scopus 로고
    • Synergistic rheological behaviour of mixed HM/LM pectin gels
    • Lofgren C., Hermansson A.-M. Synergistic rheological behaviour of mixed HM/LM pectin gels. Food Hydrocolloids 2007, 21:480-486.
    • (2007) Food Hydrocolloids , vol.21 , pp. 480-486
    • Lofgren, C.1    Hermansson, A.-M.2
  • 95
  • 96
    • 0000312469 scopus 로고    scopus 로고
    • Confocal laser scanning microscopy and image analysis of kinetically trapped phase-separated gelatin/maltodextrin gels
    • Loren N., Langton M., Hermansson A.-M. Confocal laser scanning microscopy and image analysis of kinetically trapped phase-separated gelatin/maltodextrin gels. Food Hydrocolloids 1999, 13:185-198.
    • (1999) Food Hydrocolloids , vol.13 , pp. 185-198
    • Loren, N.1    Langton, M.2    Hermansson, A.-M.3
  • 97
    • 4043058531 scopus 로고    scopus 로고
    • Rheological characterisation of the gelation behaviour of maltodextrin aqueous solutions
    • Loret C., Meunier V., Frith W.J., Fryer P.J. Rheological characterisation of the gelation behaviour of maltodextrin aqueous solutions. Carbohydrate Polymers 2004, 57:153-163.
    • (2004) Carbohydrate Polymers , vol.57 , pp. 153-163
    • Loret, C.1    Meunier, V.2    Frith, W.J.3    Fryer, P.J.4
  • 98
    • 12344320160 scopus 로고    scopus 로고
    • Phase separation and molecular weight fractionation behaviour of maltodextrin/agarose mixtures
    • Loret C., Schumm S., Pudney P.D.A., Frith W.J., Fryer P.J. Phase separation and molecular weight fractionation behaviour of maltodextrin/agarose mixtures. Food Hydrocolloids 2005, 19:557-565.
    • (2005) Food Hydrocolloids , vol.19 , pp. 557-565
    • Loret, C.1    Schumm, S.2    Pudney, P.D.A.3    Frith, W.J.4    Fryer, P.J.5
  • 99
    • 0041344572 scopus 로고    scopus 로고
    • Characterization and modeling of mechanical behavior of polymer/clay nano-composites
    • Luo J.-J., Daniel I.M. Characterization and modeling of mechanical behavior of polymer/clay nano-composites. Compos. Sci. Technol. 2003, 63:1607-1616.
    • (2003) Compos. Sci. Technol. , vol.63 , pp. 1607-1616
    • Luo, J.-J.1    Daniel, I.M.2
  • 100
    • 33749607388 scopus 로고    scopus 로고
    • Stress-strain experiments as a mechanical spectroscopic technique to characterise the glass transition dynamics in poly(ethylene terephthalate)
    • Mano J.F., Viana J.C. Stress-strain experiments as a mechanical spectroscopic technique to characterise the glass transition dynamics in poly(ethylene terephthalate). Polymer Testing 2006, 25:953-960.
    • (2006) Polymer Testing , vol.25 , pp. 953-960
    • Mano, J.F.1    Viana, J.C.2
  • 101
    • 21444436476 scopus 로고    scopus 로고
    • Gelation and phase separation in maltodextrin-caseinate systems
    • Manoj P., Kasapis S., Chronakis I.S. Gelation and phase separation in maltodextrin-caseinate systems. Food Hydrocolloids 1996, 10:407-420.
    • (1996) Food Hydrocolloids , vol.10 , pp. 407-420
    • Manoj, P.1    Kasapis, S.2    Chronakis, I.S.3
  • 102
    • 0031069999 scopus 로고    scopus 로고
    • Sequence-dependent kinetic trapping of biphasic structure in maltodextrin-whey protein gels
    • Manoj P., Kasapis S., Hember M.W.N. Sequence-dependent kinetic trapping of biphasic structure in maltodextrin-whey protein gels. Carbohydrate Polymers 1997, 32:141-153.
    • (1997) Carbohydrate Polymers , vol.32 , pp. 141-153
    • Manoj, P.1    Kasapis, S.2    Hember, M.W.N.3
  • 103
    • 33749355174 scopus 로고    scopus 로고
    • Influence of shear during enzymatic gelation of caseinate-water and caseinate-water-fat systems
    • Manski J.M., van der Goot A.J., Boom R.M. Influence of shear during enzymatic gelation of caseinate-water and caseinate-water-fat systems. Journal of Food Engineering 2007, 79:706-717.
    • (2007) Journal of Food Engineering , vol.79 , pp. 706-717
    • Manski, J.M.1    van der Goot, A.J.2    Boom, R.M.3
  • 105
    • 33744455775 scopus 로고    scopus 로고
    • Microstructural imaging and characterisation of the mechanical, chemical, thermal, and swelling properties of starch-chitosan blend films
    • Mathew S., Brahmakumar M., Abraham T.E. Microstructural imaging and characterisation of the mechanical, chemical, thermal, and swelling properties of starch-chitosan blend films. Biopolymers 2006, 82:176-187.
    • (2006) Biopolymers , vol.82 , pp. 176-187
    • Mathew, S.1    Brahmakumar, M.2    Abraham, T.E.3
  • 106
    • 0040320335 scopus 로고    scopus 로고
    • Determination of the main technological parameters of food substances by means of the additive contribution method
    • Matveev Y.I., Slade L., Levine H. Determination of the main technological parameters of food substances by means of the additive contribution method. Food Hydrocolloids 1999, 13:381-388.
    • (1999) Food Hydrocolloids , vol.13 , pp. 381-388
    • Matveev, Y.I.1    Slade, L.2    Levine, H.3
  • 107
    • 39549119099 scopus 로고    scopus 로고
    • The structural characteristics and mechanical properties of biopolymer/mastic gum microsized particles composites
    • Mavrakis C., Kiosseoglou V. The structural characteristics and mechanical properties of biopolymer/mastic gum microsized particles composites. Food Hydrocolloids 2008, 22:854-861.
    • (2008) Food Hydrocolloids , vol.22 , pp. 854-861
    • Mavrakis, C.1    Kiosseoglou, V.2
  • 108
    • 12344264748 scopus 로고    scopus 로고
    • Structure evolution of carrageenan/milk gels: Effect of shearing, carrageenan concentration and nu fraction on rheological behavior
    • Michon C., Chapuis C., Langendorff V., Boulenguer P., Cuvelier G. Structure evolution of carrageenan/milk gels: Effect of shearing, carrageenan concentration and nu fraction on rheological behavior. Food Hydrocolloids 2005, 19:541-547.
    • (2005) Food Hydrocolloids , vol.19 , pp. 541-547
    • Michon, C.1    Chapuis, C.2    Langendorff, V.3    Boulenguer, P.4    Cuvelier, G.5
  • 110
    • 1242270471 scopus 로고    scopus 로고
    • Effect of electro-acidification treatment and ionic environment on soy protein extract particle size distribution and ultrafiltration permeate flux
    • Mondor M., Ippersiel D., Lamarche F., Boye J.I. Effect of electro-acidification treatment and ionic environment on soy protein extract particle size distribution and ultrafiltration permeate flux. Journal of Membrane Science 2004, 231:169-179.
    • (2004) Journal of Membrane Science , vol.231 , pp. 169-179
    • Mondor, M.1    Ippersiel, D.2    Lamarche, F.3    Boye, J.I.4
  • 111
    • 28844442310 scopus 로고    scopus 로고
    • Influence of galactomannans with different molecular weights on the gelation of whey proteins at neutral pH
    • Monteiro S.R., Tavares C., Evtuguin D.V., Moreno N., Lopes da Silva J.A. Influence of galactomannans with different molecular weights on the gelation of whey proteins at neutral pH. Biomacromolecules 2005, 6:3291-3299.
    • (2005) Biomacromolecules , vol.6 , pp. 3291-3299
    • Monteiro, S.R.1    Tavares, C.2    Evtuguin, D.V.3    Moreno, N.4    Lopes da Silva, J.A.5
  • 112
    • 0026516552 scopus 로고
    • The effect of solvent partition on the mechanical properties of biphasic biopolymer gels: an approximate theoretical treatment
    • Morris E.R. The effect of solvent partition on the mechanical properties of biphasic biopolymer gels: an approximate theoretical treatment. Carbohydrate Polymers 1992, 17:65-70.
    • (1992) Carbohydrate Polymers , vol.17 , pp. 65-70
    • Morris, E.R.1
  • 114
    • 22544433496 scopus 로고    scopus 로고
    • Time-temperature studies of κ-carrageenan gelation in the presence of high levels of co-solutes
    • Nickerson M.T., Paulson A.T. Time-temperature studies of κ-carrageenan gelation in the presence of high levels of co-solutes. Carbohydrate Polymers 2005, 61:231-237.
    • (2005) Carbohydrate Polymers , vol.61 , pp. 231-237
    • Nickerson, M.T.1    Paulson, A.T.2
  • 117
    • 0001795958 scopus 로고
    • Morphology and the elastic modulus of block polymers and polyblends
    • Nielsen L.E. Morphology and the elastic modulus of block polymers and polyblends. Rheol. Acta 1974, 13:86-92.
    • (1974) Rheol. Acta , vol.13 , pp. 86-92
    • Nielsen, L.E.1
  • 118
    • 0035189392 scopus 로고    scopus 로고
    • Microstructure design in mixed biopolymer composites
    • Norton I.T., Frith W.J. Microstructure design in mixed biopolymer composites. Food Hydrocolloids 2001, 15:543-553.
    • (2001) Food Hydrocolloids , vol.15 , pp. 543-553
    • Norton, I.T.1    Frith, W.J.2
  • 120
    • 85025567940 scopus 로고
    • Stabilization of gelatin gels by sugars and polyols
    • Oakenfull D., Scott A. Stabilization of gelatin gels by sugars and polyols. Food Hydrocolloids 1986, 1:163-175.
    • (1986) Food Hydrocolloids , vol.1 , pp. 163-175
    • Oakenfull, D.1    Scott, A.2
  • 121
    • 84988104839 scopus 로고
    • The effect of added sucrose and corn syrup on the physical properties of gellan-gelatin gels
    • Papageorgiou M., Kasapis S. The effect of added sucrose and corn syrup on the physical properties of gellan-gelatin gels. Food Hydrocolloids 1995, 9:211-220.
    • (1995) Food Hydrocolloids , vol.9 , pp. 211-220
    • Papageorgiou, M.1    Kasapis, S.2
  • 122
    • 85025337382 scopus 로고
    • Steric exclusion phenomena in gellan/gelatin systems. Part I: Physical properties of single and binary gels
    • Papageorgiou M., Kasapis S., Richardson R.K. Steric exclusion phenomena in gellan/gelatin systems. Part I: Physical properties of single and binary gels. Food Hydrocolloids 1994, 8:97-112.
    • (1994) Food Hydrocolloids , vol.8 , pp. 97-112
    • Papageorgiou, M.1    Kasapis, S.2    Richardson, R.K.3
  • 123
    • 3142717648 scopus 로고    scopus 로고
    • Interfacial shear rheology of interacting carbohydrate polyelectrolytes at the water-oil interface using an adapted conventional rheometer
    • Perez-Orozco J.P., Beristain C.I., Espinosa-Paredes G., Lobato-Calleros C., Vernon-Carter E.J. Interfacial shear rheology of interacting carbohydrate polyelectrolytes at the water-oil interface using an adapted conventional rheometer. Carbohydrate Polymers 2004, 57:45-54.
    • (2004) Carbohydrate Polymers , vol.57 , pp. 45-54
    • Perez-Orozco, J.P.1    Beristain, C.I.2    Espinosa-Paredes, G.3    Lobato-Calleros, C.4    Vernon-Carter, E.J.5
  • 124
    • 33746058657 scopus 로고    scopus 로고
    • Biopolymer based nanocomposites: Comparing layered silicates and microcrystalline cellulose as nanoreinforcement
    • Petersson L., Oksman K. Biopolymer based nanocomposites: Comparing layered silicates and microcrystalline cellulose as nanoreinforcement. Composites Science and Technology 2006, 66:2187-2196.
    • (2006) Composites Science and Technology , vol.66 , pp. 2187-2196
    • Petersson, L.1    Oksman, K.2
  • 125
    • 16344378056 scopus 로고    scopus 로고
    • Characterisation of phase separation in film forming biopolymer mixtures
    • Petersson M., Loren N., Stading M. Characterisation of phase separation in film forming biopolymer mixtures. Biomacromolecules 2005, 6:932-941.
    • (2005) Biomacromolecules , vol.6 , pp. 932-941
    • Petersson, M.1    Loren, N.2    Stading, M.3
  • 126
    • 33847209274 scopus 로고    scopus 로고
    • Characterisations of fish gelatin films added with gellan and κ-carrageenan
    • Pranoto Y., Lee C.M., Park H.J. Characterisations of fish gelatin films added with gellan and κ-carrageenan. LWT 2007, 40:766-774.
    • (2007) LWT , vol.40 , pp. 766-774
    • Pranoto, Y.1    Lee, C.M.2    Park, H.J.3
  • 127
    • 33745748446 scopus 로고    scopus 로고
    • Future strategies for fat replacement
    • Pszczola D.E. Future strategies for fat replacement. Food Technology 2006, 6:61-84.
    • (2006) Food Technology , vol.6 , pp. 61-84
    • Pszczola, D.E.1
  • 129
    • 32644431871 scopus 로고    scopus 로고
    • State diagram of foods: Its potential use in food processing and products stability
    • Rahman M.S. State diagram of foods: Its potential use in food processing and products stability. Trends in Food Science & Technology 2006, 17:129-141.
    • (2006) Trends in Food Science & Technology , vol.17 , pp. 129-141
    • Rahman, M.S.1
  • 130
    • 32344441914 scopus 로고    scopus 로고
    • The gap between food gel structure, texture and perception
    • Renard D., van de Velde F., Visschers R.W. The gap between food gel structure, texture and perception. Food Hydrocolloids 2006, 20:423-431.
    • (2006) Food Hydrocolloids , vol.20 , pp. 423-431
    • Renard, D.1    van de Velde, F.2    Visschers, R.W.3
  • 131
    • 77957091648 scopus 로고    scopus 로고
    • Rheological methods in the characterisation of food biopolymers
    • Elsevier, Amsterdam, D.L.B. Wetzel, G. Charalambous (Eds.)
    • Richardson R.K., Kasapis S. Rheological methods in the characterisation of food biopolymers. Instrumental Methods in Food and Beverage Analysis 1998, 1-48. Elsevier, Amsterdam. D.L.B. Wetzel, G. Charalambous (Eds.).
    • (1998) Instrumental Methods in Food and Beverage Analysis , pp. 1-48
    • Richardson, R.K.1    Kasapis, S.2
  • 132
    • 18344416037 scopus 로고    scopus 로고
    • Functional properties of improved glycinin and β-conglycinin fractions
    • Rickert D.A., Johnson L.A., Murphy P.A. Functional properties of improved glycinin and β-conglycinin fractions. Journal of Food Science 2004, 69:303-311.
    • (2004) Journal of Food Science , vol.69 , pp. 303-311
    • Rickert, D.A.1    Johnson, L.A.2    Murphy, P.A.3
  • 133
    • 33646939003 scopus 로고    scopus 로고
    • Structural heterogeneity and its effect on the glass transition in sucrose solutions containing protein and polysaccharide
    • Rogers M.A., Roos Y.H., Goff H.D. Structural heterogeneity and its effect on the glass transition in sucrose solutions containing protein and polysaccharide. Food Hydrocolloids 2006, 20:774-779.
    • (2006) Food Hydrocolloids , vol.20 , pp. 774-779
    • Rogers, M.A.1    Roos, Y.H.2    Goff, H.D.3
  • 135
    • 33748777097 scopus 로고    scopus 로고
    • Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications - A review
    • Singh J., Kaur L., McCarthy O.J. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications - A review. Food Hydrocolloids 2007, 21:1-22.
    • (2007) Food Hydrocolloids , vol.21 , pp. 1-22
    • Singh, J.1    Kaur, L.2    McCarthy, O.J.3
  • 136
    • 13244265876 scopus 로고    scopus 로고
    • Modelling of the rheological behaviour of galactomannan aqueous solutions
    • Sittikijyothin W., Torres D., Goncalves M.P. Modelling of the rheological behaviour of galactomannan aqueous solutions. Carbohydrate Polymers 2005, 59:339-350.
    • (2005) Carbohydrate Polymers , vol.59 , pp. 339-350
    • Sittikijyothin, W.1    Torres, D.2    Goncalves, M.P.3
  • 137
    • 18144403208 scopus 로고    scopus 로고
    • Top 10 global food trends
    • Sloan A.E. Top 10 global food trends. Food Technology April 2005, 59:20-32.
    • (2005) Food Technology , vol.59 , pp. 20-32
    • Sloan, A.E.1
  • 138
    • 0037289371 scopus 로고    scopus 로고
    • What separates the winners from the losers in new food product development?
    • Stewart-Knox B., Mitchell P. What separates the winners from the losers in new food product development?. Trends in Food Science & Technology 2003, 14:58-64.
    • (2003) Trends in Food Science & Technology , vol.14 , pp. 58-64
    • Stewart-Knox, B.1    Mitchell, P.2
  • 139
    • 0344013443 scopus 로고    scopus 로고
    • Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients
    • Strauss G., Gibson S.M. Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients. Food Hydrocolloids 2004, 18:81-89.
    • (2004) Food Hydrocolloids , vol.18 , pp. 81-89
    • Strauss, G.1    Gibson, S.M.2
  • 141
    • 0002800705 scopus 로고
    • Viscoelastic behaviour of polymer and its comparison with model experiments
    • Takayanagi M., Harima H., Iwata Y. Viscoelastic behaviour of polymer and its comparison with model experiments. Mem. Fac. Eng. Kyushu Univ. 1963, 23:1-13.
    • (1963) Mem. Fac. Eng. Kyushu Univ. , vol.23 , pp. 1-13
    • Takayanagi, M.1    Harima, H.2    Iwata, Y.3
  • 143
    • 27444441845 scopus 로고    scopus 로고
    • Two-order-parameter model of the liquid-glass transition. II. Structural relaxation and dynamic heterogeneity
    • Tanaka H. Two-order-parameter model of the liquid-glass transition. II. Structural relaxation and dynamic heterogeneity. Journal of Non-Crystalline Solids 2005, 351:3385-3395.
    • (2005) Journal of Non-Crystalline Solids , vol.351 , pp. 3385-3395
    • Tanaka, H.1
  • 144
    • 4444351652 scopus 로고    scopus 로고
    • Rheological characterization of semisolid dairy desserts. Effect of temperature
    • Tarrega A., Duran L., Costell E. Rheological characterization of semisolid dairy desserts. Effect of temperature. Food Hydrocolloids 2005, 19:133-139.
    • (2005) Food Hydrocolloids , vol.19 , pp. 133-139
    • Tarrega, A.1    Duran, L.2    Costell, E.3
  • 145
    • 18344419175 scopus 로고    scopus 로고
    • Effects of gluconoδ-lactone on 7S, 11S proteins and their protein mixture
    • Tay S.L., Perera C.O. Effects of gluconoδ-lactone on 7S, 11S proteins and their protein mixture. Journal of Food Science 2004, 69:139-143.
    • (2004) Journal of Food Science , vol.69 , pp. 139-143
    • Tay, S.L.1    Perera, C.O.2
  • 146
    • 33748418006 scopus 로고    scopus 로고
    • Functional and structural properties of 2S soy protein in relation to other molecular protein fractions
    • Tay S.L., Kasapis S., Perera C.O., Barlow P.J. Functional and structural properties of 2S soy protein in relation to other molecular protein fractions. Journal of Agricultural and Food Chemistry 2006, 54:6046-6053.
    • (2006) Journal of Agricultural and Food Chemistry , vol.54 , pp. 6046-6053
    • Tay, S.L.1    Kasapis, S.2    Perera, C.O.3    Barlow, P.J.4
  • 147
    • 1842814148 scopus 로고    scopus 로고
    • Modeling the kinetics of the pectin methylesterase catalyzed de-esterification of pectin in frozen systems
    • Terefe N.S., Nhan M.T., Vallejo D., Loey A.V., Hendrickx M. Modeling the kinetics of the pectin methylesterase catalyzed de-esterification of pectin in frozen systems. Biotechnol. Prog. 2004, 20:480-490.
    • (2004) Biotechnol. Prog. , vol.20 , pp. 480-490
    • Terefe, N.S.1    Nhan, M.T.2    Vallejo, D.3    Loey, A.V.4    Hendrickx, M.5
  • 151
    • 0037243795 scopus 로고    scopus 로고
    • Some thermodynamic considerations in food formulation
    • Tolstoguzov V. Some thermodynamic considerations in food formulation. Food Hydrocolloids 2003, 17:1-23.
    • (2003) Food Hydrocolloids , vol.17 , pp. 1-23
    • Tolstoguzov, V.1
  • 153
    • 0035132739 scopus 로고    scopus 로고
    • Interrelations between mechanism, kinetics, and rheology in an isothermal cross-linking chain-growth copolymerisation
    • van Assche G., Verdonck E., van Mele B. Interrelations between mechanism, kinetics, and rheology in an isothermal cross-linking chain-growth copolymerisation. Polymer 2001, 42:2959-2968.
    • (2001) Polymer , vol.42 , pp. 2959-2968
    • van Assche, G.1    Verdonck, E.2    van Mele, B.3
  • 156
    • 2042502761 scopus 로고    scopus 로고
    • Modern rheometry in characterising the behaviour of foods
    • Walton A. Modern rheometry in characterising the behaviour of foods. Food Science and Technology Today 2000, 14:144-146.
    • (2000) Food Science and Technology Today , vol.14 , pp. 144-146
    • Walton, A.1
  • 157
    • 33749987269 scopus 로고    scopus 로고
    • Drying process of microcrystalline cellulose studied by attenuated total reflection IR spectroscopy with two-dimensional correlation spectroscopy and principal component analysis
    • Watanabe A., Morita S., Kokot S., Matsubara M., Fukai K., Ozaki Y. Drying process of microcrystalline cellulose studied by attenuated total reflection IR spectroscopy with two-dimensional correlation spectroscopy and principal component analysis. Journal of Molecular Structure 2006, 799:102-110.
    • (2006) Journal of Molecular Structure , vol.799 , pp. 102-110
    • Watanabe, A.1    Morita, S.2    Kokot, S.3    Matsubara, M.4    Fukai, K.5    Ozaki, Y.6
  • 160
    • 0038426384 scopus 로고
    • Studies on the synergistic interaction of konjac mannan and locust bean gum with kappa carrageenan
    • IRL Press, Oxford, G.O. Phillips, D.J. Wedlock, P.A. Williams (Eds.)
    • Williams P.A., Clegg S.M., Langdon M.J., Nishinari K., Phillips G.O. Studies on the synergistic interaction of konjac mannan and locust bean gum with kappa carrageenan. Gums and Stabilisers for the Food Industry 6 1992, 209-216. IRL Press, Oxford. G.O. Phillips, D.J. Wedlock, P.A. Williams (Eds.).
    • (1992) Gums and Stabilisers for the Food Industry 6 , pp. 209-216
    • Williams, P.A.1    Clegg, S.M.2    Langdon, M.J.3    Nishinari, K.4    Phillips, G.O.5
  • 161
    • 0033806539 scopus 로고    scopus 로고
    • Shear-induced anisotropic microstructure in phase-separated biopolymer mixtures
    • Wolf B., Scirocco R., Frith W.J., Norton I.T. Shear-induced anisotropic microstructure in phase-separated biopolymer mixtures. Food Hydrocolloids 2000, 14:217-225.
    • (2000) Food Hydrocolloids , vol.14 , pp. 217-225
    • Wolf, B.1    Scirocco, R.2    Frith, W.J.3    Norton, I.T.4
  • 162
    • 4544239692 scopus 로고    scopus 로고
    • Modeling young's modulus of rubber-clay nanocomposites using composite theories
    • Wu Y.-P., Jia Q.-X., Yu D.-S., Zhang L.-Q. Modeling young's modulus of rubber-clay nanocomposites using composite theories. Polym. Test. 2004, 23:903-909.
    • (2004) Polym. Test. , vol.23 , pp. 903-909
    • Wu, Y.-P.1    Jia, Q.-X.2    Yu, D.-S.3    Zhang, L.-Q.4
  • 164
  • 165
    • 0141625122 scopus 로고    scopus 로고
    • Heat-induced phase behavior of β-lactoglobulin/polysaccharide mixtures
    • Zhang G., Foegeding E.A. Heat-induced phase behavior of β-lactoglobulin/polysaccharide mixtures. Food Hydrocolloids 2003, 17:785-792.
    • (2003) Food Hydrocolloids , vol.17 , pp. 785-792
    • Zhang, G.1    Foegeding, E.A.2
  • 166
    • 33744538867 scopus 로고    scopus 로고
    • Morphology and properties of soy protein and polylactide blends
    • Zhang J., Jiang L., Zhu L. Morphology and properties of soy protein and polylactide blends. Biomacromolecules 2006, 7:1551-1561.
    • (2006) Biomacromolecules , vol.7 , pp. 1551-1561
    • Zhang, J.1    Jiang, L.2    Zhu, L.3
  • 167
    • 0036888223 scopus 로고    scopus 로고
    • Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers
    • Zoulias E.I., Oreopoulou V., Tzia C. Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. Journal of Food Engineering 2002, 55:337-342.
    • (2002) Journal of Food Engineering , vol.55 , pp. 337-342
    • Zoulias, E.I.1    Oreopoulou, V.2    Tzia, C.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.