Some Physical Properties of Hydrocolloids in Aqueous Solution (English)
- New search for: Hales, P. W.
- New search for: Jefferies, M.
- New search for: Pass, G.
- New search for: Hales, P. W.
- New search for: Jefferies, M.
- New search for: Pass, G.
- New search for: Phillips, G. O.
- New search for: Wedlock, D. J.
- New search for: Williams, P. A.
In:
Gums and stabilisers for the food industry: interactions of hydrocolloids
;
33-44
;
1982
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ISBN:
- Conference paper / Print
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Title:Some Physical Properties of Hydrocolloids in Aqueous Solution
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Contributors:Hales, P. W. ( author ) / Jefferies, M. ( author ) / Pass, G. ( author ) / Phillips, G. O. / Wedlock, D. J. / Williams, P. A.
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Conference:International conference, Gums and stabilisers for the food industry: interactions of hydrocolloids ; 1981 ; Clwyd
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Published in:PROGRESS IN FOOD AND NUTRITION SCIENCE ; 6 ; 33-44
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Publisher:
- New search for: Pergamon
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Publication date:1982-01-01
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Size:12 pages
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ISBN:
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Type of media:Conference paper
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Type of material:Print
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Language:English
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Keywords:
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Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents conference proceedings
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 3
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Hydrocolloid Water InteractionsBlanshard, J. M. V. et al. | 1982
- 21
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Ultrasonic Relaxation Studies in Sols and GelsWyn Jones, E. / Pereira, M. C. / Morris, E. R. et al. | 1982
- 33
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Some Physical Properties of Hydrocolloids in Aqueous SolutionHales, P. W. / Jefferies, M. / Pass, G. et al. | 1982
- 45
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Physical Characterisation of Interchain Association in Starch SystemsWelsh, E. J. / Bailey, J. / Chandarana, R. / Norris, W. E. et al. | 1982
- 55
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The Influence of the Cations Sodium, Potassium and Calcium on the Gelation of Iota-CarrageenanMorris, V. J. / Belton, P. S. et al. | 1982
- 69
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The Interactions in Concentrated Polysaccharide SolutionsLaurent, T. C. / Preston, B. N. / Comper, W. D. / Sundeloef, L.-O. et al. | 1982
- 77
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The Interactions of Xanthan Gum in Food SystemsSanderson, G. R. et al. | 1982
- 89
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Interactions Between Pectins and AlginatesToft, K. et al. | 1982
- 97
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Interchain Associations of Alginate and PectinsThom, D. / Dea, I. C. M. / Morris, E. R. / Powell, D. A. et al. | 1982
- 109
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Effect of Enzymic Modification on the Solution and Interaction Properties of GalactomannansMcCleary, B. V. / Neukom, H. et al. | 1982
- 119
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Laser Light Scattering from Unexcited and Mechanically Excited Polysaccharide GelsMorris, V. J. et al. | 1982
- 127
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Hydrocolloid-Protein Interactions: Relationship to Stabilisation of Fluid Milk Products. A ReviewHansen, P. M. T. et al. | 1982
- 139
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Effect of the Inclusion of Polysaccharides on Soya ExtrusionSmith, J. / Mitchell, J. R. / Ledward, D. A. et al. | 1982
- 149
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Structure and Mechanical Properties of AGAR/BSA Co-GelsClark, A. H. / Richardson, R. K. / Robinson, G. / Ross-Murphy, S. B. et al. | 1982
- 161
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The Effect of Carrageenan on Peptic and Tryptic Digestion of CaseinStanley, N. F. et al. | 1982
- 171
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Hydrocolloid Stabilization of Protein Suspensions at Low pHGlahn, P.-E. et al. | 1982
- 181
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Hydrocolloid-Lipid InteractionsKeeney, P. G. et al. | 1982
- 191
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The Influence of Polyanionic Hydrocolloids on the Cu^2^+ Catalysed Oxidation of Linoleic AcidAllen, J. C. / Gardner, R. S. / Parry, D. E. / Wedlock, D. J. et al. | 1982
- 199
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Evaluation of Starches and Gums in Pasteurised Whipping CreamDe Moor, H. / Rapaille, A. et al. | 1982
- 209
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The Effect of Certain Colloid/Emulsifier Blends and Processing Procedures on Emulsion StabilityTharp, B. W. et al. | 1982
- 221
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The Use of Milk Proteins as Hydrocolloids in Food SystemsWelsby, D. / McCarthy, M. / Doolan, D. et al. | 1982
- 235
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The Influence of Hydrocolloids on Sensory PropertiesBurger, J. C. et al. | 1982
- 247
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Sucrose Solutions With and Without Guar Gum: Rheological Properties and Relative Sweetness IntensityLaunay, B. / Pasquet, E. et al. | 1982
- 259
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Gelatin/Carbohydrate Interactions and their Effect on the Structure and Texture of Confectionery GelsMarrs, W. M. et al. | 1982
- 269
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Hydrocolloid Solutions and Gels. Sensory Evaluation of Some Textural Characteristics and their Dependence on Rheological PropertiesSherman, P. et al. | 1982
- 285
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Oral Perception of Fluid ViscosityMorris, E. R. / Taylor, L. J. et al. | 1982
- 299
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The Hydrocolloids Industry in the '80s - Problems and OpportunitiesGlicksman, M. et al. | 1982
- 323
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Filler Reinforcement of GelsRing, S. / Stainsby, G. et al. | 1982
- 331
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Dispersion Stability of Microcrystalline Cellulose by PolyelectrolytesHarrop, R. / Phillips, G. O. / Robb, I. D. / Williams, P. A. et al. | 1982
- 341
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The Practical Application of Microcrystalline Cellulose in FoodsThomas, W. R. et al. | 1982
- 353
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The Toxicological Status of Gums Karaya, Tragacanth, and Arabic in FoodstuffsAnderson, D. M. W. et al. | 1982
- 361
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The Effect of Microcrystalline Cellulose on the Organoleptic Properties of Ice CreamChampion, S. A. / Phillips, G. O. / Williams, P. A. et al. | 1982
- 367
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Investigations on High-Methoxyl Pectins by Potentiometry and ViscometryMichel, F. / Doublier, J. L. / Thibault, J. F. et al. | 1982
- 373
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Sucrose/Surfactant Interaction and Sweet Taste of CocoaOgunmoyela, O. A. B. / Birch, G. G. et al. | 1982
- 379
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H.P.L.C. Analysis of Anionic GumsVoragen, A. G. J. / Schols, H. A. / Pilnik, W. et al. | 1982
- 387
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The Use of 2-Thiobarbituric Acid in the Assay of kappa-Carrageenan in Polysaccharide MixturesAllen, J. C. / Gardner, R. S. / Wedlock, D. J. / Phillips, G. O. et al. | 1982