Multivariate analysis of the influences of locust bean gum, αs-casein, κ-casein on viscoelastic properties of Na-κ-carrageenan gels

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SIK, Swed. Inst. for Food and Biotech., PO Box 5401, S-402 29 Göteborg, Sweden ^{[1
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Food Hydrocolloids | / 2卷 / 175-187期

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[1] Multivariate analysis of the influences of locust bean gum, αs-casein, K-casein on viscoelastic properties of Na-κ-carrageenan gels
Lundin, L
Hermansson, AM
FOOD HYDROCOLLOIDS, 1998, 12 (02) : 175 - 187
[2] NIR spectra in relation to viscoelastic properties of mixtures of Na-κ-Carrageenan, locust bean gum and casein
Lundin, L
Stenlof, B
Hermansson, AM
FOOD HYDROCOLLOIDS, 1998, 12 (02) : 189 - 193
[3] Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration
Lu, Zhengji
Sheng, Zhaoyue
Zhou, Hui
He, Jian
Zhang, Xiaoying
Zhang, Ying
Wang, Caiyun
Luo, Jie
FOOD HYDROCOLLOIDS, 2025, 158
[4] Rheology and microstructure of Ca- and Na-K-carrageenan and locust bean gum gels
Lundin, L
Hermansson, AM
CARBOHYDRATE POLYMERS, 1997, 34 (04) : 365 - 375
[5] SENSORY AND RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN GELS MIXED WITH LOCUST BEAN GUM, TARA GUM OR GUAR GUM
MURAYAMA, A
ICHIKAWA, Y
KAWABATA, A
JOURNAL OF TEXTURE STUDIES, 1995, 26 (03) : 239 - 254
[6] Mechanical properties of kappa carrageenan-locust bean gum mixed gels with added sucrose
Fiszman, S. M.
Duran, L.
FOOD HYDROCOLLOIDS, 1989, 3 (03) : 209 - 216
[7] INFLUENCE OF COMPOSITION ON MECHANICAL-PROPERTIES OF KAPPA-CARRAGEENAN, LOCUST BEAN GUM, GUAR GUM MIXED GELS - RESISTANCE TO CUT
DAMASIO, MH
CAPILLA, C
COSTELL, E
DURAN, L
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1990, 30 (02): : 254 - 265
[8] EFFECT OF LACTIC FERMENTATION ON THE RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN LOCUST BEAN GUM MIXED GELS INOCULATED WITH S-THERMOPHILUS
ARNAUD, JP
LACROIX, C
CHOPLIN, L
BIOTECHNOLOGY AND BIOENGINEERING, 1989, 34 (11) : 1403 - 1408
[9] INFLUENCE OF COMPOSITION ON MECHANICAL-PROPERTIES OF KAPPA-CARRAGEENAN, LOCUST BEAN GUM, GUAR GUM, MIXED GELS - PUNCTURE AND PENETRATION TESTS
DAMASIO, MH
CAPILLA, C
COSTELL, E
DURAN, L
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1990, 30 (01): : 109 - 121
[10] Comparison of effects of prickly pear (Opuntia ficus indica sp) fruit, arabic gum, carrageenan, alginic acid, locust bean gum and citrus pectin on viscosity and in vitro digestibility of casein
El Kossori, RL
Sanchez, C
El Boustani, ES
Maucourt, MN
Sauvaire, Y
Méjean, L
Villaume, C
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2000, 80 (03) : 359 - 364

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