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1
Gums and Stabilisers for the Food Industry 12 (Special Publication)
Royal Society of Chemistry
Glyn O Phillips
,
Peter A Williams
figure
pectin
gels
protein
temperature
fibre
gums
carrageenan
industry
starch
effect
alginate
xanthan
gelatin
systems
viscosity
behaviour
molecular
gelation
rate
shown
emulsions
weight
hydrocolloids
guar
content
samples
modulus
shear
increase
network
emulsion
measurements
obtained
solution
stress
gelling
studies
concentrations
sample
values
presence
dietary
addition
formation
strain
texture
hydrocolloid
stabilisersfor
observed
年:
2004
語言:
english
文件:
PDF, 45.29 MB
你的標籤:
0
/
0
english, 2004
2
Gums and Stabilisers for the Food Industry 10
Royal Society of Chemistry
P.A. Williams
,
G.O. Phillips
figure
temperature
gels
protein
carrageenan
starch
pectin
effect
casein
gums
industry
polymer
gelation
viscosity
polysaccharide
molecular
systems
solution
shown
sugar
solutions
content
formation
gellan
behaviour
weight
heating
presence
increase
guar
observed
proteins
values
volume
mixtures
gelling
modulus
network
cooling
concentrations
sucrose
rheological
transition
temperatures
amylose
molecules
prepared
increased
obtained
samples
年:
2000
語言:
english
文件:
PDF, 26.38 MB
你的標籤:
0
/
0
english, 2000
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