Curdlan: Properties and Application to Foods

Journal of Food Science

Volumn 56, Issue 3, 1991, Pages 769-772

  NAKAO, YUKIHIRO ^a,b   KONNO, AKIRA ^a,b   TAGUCHI, TETSUYA ^a,b   TAWADA, TOSHIO ^a,b   KASAI, HIROSHI ^a,b   TODA, JUN ^a,b   TERASAKI, MAMORU ^a,b  

^a TAKEDA PHARMACEUTICAL COMPANY LIMITED   (Japan)

^b Kinran Junior College   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985269065     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1991.tb05378.x     Document Type: Article

References (11)

1. Production of a firm, resilient gel‐forming polysaccharide by a mutant of Alcaligenes faecalis var. myxogenes 10C3
2. Production, properties and application of curdlan
3. Curdlan: a gel‐forming β‐1,3 glycan
4. Curdlan
5. Starch to repress syneresis of curdlan gel
6. Polysaccharide 13140: A new thermo‐gelable polysaccharide
7. Gel formation of curdlan
8. Properties of curdlan gel
9. Properties of gels formed by heat treatment of curdlan, a bacterial β‐1,3 glucan
10. Resistance of curdlan gel against freeze‐thawing