The dispersibility of polysaccharides in water and water-cadoxan mixtures (English)
- New search for: Wang, Q.
- New search for: Wood, P. J.
- New search for: Cui, W.
- New search for: Ross-Murphy, S. B.
- New search for: Food Hydrocolloids Trust
- New search for: Wang, Q.
- New search for: Wood, P. J.
- New search for: Cui, W.
- New search for: Ross-Murphy, S. B.
- New search for: Williams, P. A.
- New search for: Phillips, G. O.
- New search for: Food Hydrocolloids Trust
In:
Gums and stabilisers for the food industry: the past, present and future of food hydrocolloids; Gums and stabilisers for the food industry 10
251
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82-90
;
2000
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ISBN:
- Conference paper / Print
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Title:The dispersibility of polysaccharides in water and water-cadoxan mixtures
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Contributors:Wang, Q. ( author ) / Wood, P. J. ( author ) / Cui, W. ( author ) / Ross-Murphy, S. B. ( author ) / Williams, P. A. / Phillips, G. O. / Food Hydrocolloids Trust
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Conference:International conference; 10th, Gums and stabilisers for the food industry: the past, present and future of food hydrocolloids; Gums and stabilisers for the food industry 10 ; 1999 ; Wrexham
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Published in:SPECIAL PUBLICATION- ROYAL SOCIETY OF CHEMISTRY , 251 ; 82-90
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Publisher:
- New search for: Royal Society of Chemistry
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Place of publication:Cambridge
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Publication date:2000-01-01
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Size:9 pages
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Remarks:Includes bibliographical references and index
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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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Determination of the distribution of non-esterified galacturonic acid in pectin with endo-polygalacturonaseDaas, P. J. H. / van Alebeek, G. J. W. M. / Voragen, A. G. J. / Schols, H. A. / North East Wales Institute et al. | 2000
- 19
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Multi-angle light scattering estimation of pectin molecular weight and the effect of homogenizationWicker, L. / Corredig, M. / Kerr, W. L. / North East Wales Institute et al. | 2000
- 27
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Extraction and characterisation of pectin from pomelo fruit peelsNorziah, M. H. / Fang, E. O. / Karim, A. A. / Food Hydrocolloids Trust et al. | 2000
- 37
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Gum Arabic - quality and quantity assuredKaramallah, K. A. / Food Hydrocolloids Trust et al. | 2000
- 53
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Identification of Gum Arabic using PAGE and IEFMotlagh, S. / Ravines, P. / Ma, Q. / Jaksch, F. / Food Hydrocolloids Trust et al. | 2000
- 59
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Relevant structural features of the gum from Enterolobium cyclocarpumde Pinto, G. L. / Martinez, M. / Beltran, O. / Clamens, C. / Rincon, F. / Sanabria, L. / North East Wales Institute et al. | 2000
- 69
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Preliminary study of the gelling properties of the polysaccharide isolated from the fruit of the Cordia abyssinicaBenhura, M. A. N. / Katayi-Chidewe, C. / Food Hydrocolloids Trust et al. | 2000
- 76
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What is the true amylose content of rice starch?Ramesh, M. / Mitchell, J. R. / Jumel, K. / Harding, S. E. / Food Hydrocolloids Trust et al. | 2000
- 82
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The dispersibility of polysaccharides in water and water-cadoxan mixturesWang, Q. / Wood, P. J. / Cui, W. / Ross-Murphy, S. B. / North East Wales Institute et al. | 2000
- 91
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Biopolymer gelation - the structure-property relationshipClark, A. H. / North East Wales Institute et al. | 2000
- 111
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Rheological and thermal properties near the sol-gel transition of gellan gum aqueous solutionsMyoshi, E. / Nishinari, K. / North East Wales Institute et al. | 2000
- 129
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Comparison of texture analyser and rheometer measurements on carrageenan and pectin gelsNdoni, S. / Marr, B. U. / Neilsen, H. / Vederso, I.-L. / Borregaard, L. / North East Wales Institute et al. | 2000
- 137
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Syneresis of potassium kappa-carrageenan gels at different KCl and LBG concentrationsDunstan, D. / Salvatore, R. / Jonsson, M. / Liao, M.-L. / North East Wales Institute et al. | 2000
- 148
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Rheological studies of hydroxypropylated and cross-linked potato starchMorikawa, K. / Nishinari, K. / North East Wales Institute et al. | 2000
- 156
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Gelling mechanisms of non-starch polysaccharides (NSP) from pre-processed wheat bran fractionCui, W. / Wood, P. J. / Wang, Q. / North East Wales Institute et al. | 2000
- 167
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Phase separation in mixed biopolymer systemsLundin, L. / Norton, I. T. / Foster, T. J. / Williams, M. A. K. / Hermansson, A.-M. / Bergstrom, E. / Food Hydrocolloids Trust et al. | 2000
- 181
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Effect of temperature on the rheological properties of starch/carrageenan mixturesLoisel, C. / Tecante, A. / Cantoni, P. / Doublier, J.-L. / North East Wales Institute et al. | 2000
- 188
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Interactions between kappa-carrageenan and beta-lactoglobulin in gelling and non-gelling aqueous systemsHotrum, N. E. / Lucey, J. / Singh, H. / Food Hydrocolloids Trust et al. | 2000
- 196
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Casein micelles and their interaction with exo-polysaccharides; turbidity and viscosityde Kruif, C. G. / Tuinier, R. / Food Hydrocolloids Trust et al. | 2000
- 203
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A description of micellar casein/kappa-carrageenan mixed systems by means of calorimetry and rheologyBourriot, S. / Garnier, C. / Doublier, J.-L. / Food Hydrocolloids Trust et al. | 2000
- 211
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Effect of heat treatment on kappa-carrageenan gelation in milkTziboula, A. / Horne, D. S. / North East Wales Institute et al. | 2000
- 221
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Solvent structure and the influence of anions on the gelation of kappa-carrageenan and its synergistic interaction with locust bean gumOakenfull, D. / Naden, J. / Paterson, J. / North East Wales Institute et al. | 2000
- 229
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Heterotypic interactions of deacetylated xanthan with a galactomannan of high galactose substitution during synergistic gelationGoycoolea, F. M. / Milas, M. / Rinaudo, M. / Food Hydrocolloids Trust et al. | 2000
- 243
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Hydrocolloids in low water and high sugar environmentsMitchell, J. R. / Food Hydrocolloids Trust et al. | 2000
- 255
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Effect of sugars on gelatinisation and rheological properties of sago starchAhmad, F. B. / Williams, P. A. / North East Wales Institute et al. | 2000
- 262
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The rheological properties and enzymatic digestibility of amylose and amylopectin gels in the presence of maltitolVesterinen, E. / Forssell, P. / Myllarinen, P. / Autio, K. / Food Hydrocolloids Trust et al. | 2000
- 270
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In vivo and in vitro annealing of starchesDebon, S. J. J. / Tester, R. F. / Food Hydrocolloids Trust et al. | 2000
- 277
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Solvent structure and gelation of polysaccharides in concentrated solutions of simple sugarsOakenfull, D. / Food Hydrocolloids Trust et al. | 2000
- 285
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Effect of sugar concentration on the properties of gellan gum gelsSworn, G. / Johnson, C. / North East Wales Institute et al. | 2000
- 292
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Effect of sucrose on milk protein, LBG and their interactionsSchorsch, C. / Jones, M. G. / Norton, I. T. / Food Hydrocolloids Trust et al. | 2000
- 303
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Glass transitions in high sugar/biopolymer mixtures - some recent developmentsKasapis, S. / Al-Marhoobi, I. M. A. / North East Wales Institute et al. | 2000
- 317
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Recent advances in protein interactionsHowell, N. K. / Food Hydrocolloids Trust et al. | 2000
- 328
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Surfactant-protein interactions at air-water and oil-water interfaces observed by atomic force microscopyMorris, V. J. / Wilde, P. J. / Mackie, A. R. / Gunning, A. P. / North East Wales Institute et al. | 2000
- 337
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Rheological investigations of transient gel in a depletion-flocculated polydisperse emulsionManoj, P. / Fillery-Travis, A. J. / Hibberd, D. J. / Watson, A. D. / Robins, M. M. / North East Wales Institute et al. | 2000
- 350
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Effect of pH and NaCl on rheological and textural properties of lupin protein emulsionsRaymundo, A. / Empis, J. / Sousa, I. / North East Wales Institute et al. | 2000
- 366
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Effects of lipid on whey protein gelationIkeda, S. / Foegeding, E. A. / Food Hydrocolloids Trust et al. | 2000
- 373
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The influence of different calcium-sequestering salts on the hydration characteristics of rennet casein in a simple model systemEnnis, M. P. / Thornton, A. / Mulvihill, D. M. / Food Hydrocolloids Trust et al. | 2000
- 387
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Commercial requirements and interests: an updateLillford, P. J. / North East Wales Institute et al. | 2000
- 397
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Genetic engineering as a means to modify polysaccharidesTucker, G. / North East Wales Institute et al. | 2000
- 411
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Substitution of gelatin in low-fat spread: a rheological characterisationMadsen, F. / Food Hydrocolloids Trust et al. | 2000
- 421
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Designing galactomannans for the food industryBrooks, M. / Philp, K. / Cooney, G. / Horgan, L. / Food Hydrocolloids Trust et al. | 2000
- 429
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Hydrolysed and deodorized guar gum including other guar specialty products: functional properties and applicationsWard, F. M. / North East Wales Institute et al. | 2000
- 439
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Mechanical and moisture barrier properties of hydroxypropyl rice starch and hydroxypropyl rice starch-poly(acrylic acid) graft copolymer filmAzemi, B. M. N. M. / Ariffin, I. Z. / Mazidah, A. R. / Karim, A. A. / North East Wales Institute et al. | 2000
- 452
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Selectivity of various pectins to heavy metal ionsKartel, M. T. / Kupchik, L. A. / Levchenko, I. G. / North East Wales Institute et al. | 2000