Auflistung Nach Schlagwort "LOCUST BEAN GUM"
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Effect of sugars, galactose content and chainlength on freeze-thaw gelation of galactomannans
(2006)Cryogels of locust bean gum (LBG) were prepared by freezing and thawing 1.0 wt% solutions incorporating sucrose, glucose, fructose or sorbitol at concentrations of 40. 45, 50, 55 and 60 wt%, and were characterised by ... -
"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
(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 ...