Πλοήγηση ανά Συγγραφέα "Agoub, A. A."
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Gelation of high methoxy pectin by acidification with D-glucono-delta-lactone (GDL) at room temperature
Agoub, A. A.; Giannouli, P.; Morris, E. R. (2009)Rheological comparisons have been made between preparations of high methoxy pectin (DE approximate to 70%) gelled by acidification with D-glucono-delta-lactone (GDL) on holding for 16 h at 25 degrees C in the presence of ... -
"Melt-in-the-mouth" gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation
Agoub, A. A.; Smith, A. M.; Giannouli, P.; Richardson, R. K.; Morris, E. R. (2007)The effect of acidification on a typical commercial xanthan and on pyruvate-free xanthan (PFX), alone and in gelling mixtures with konjac glucomarman (KGM), has been studied by differential scanning calorimetry (DSC) and ...