Πλοήγηση ανά Θέμα "COSOLUTES"

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Effect of sugars, galactose content and chainlength on freeze-thaw gelation of galactomannans

Doyle, J. P.; Giannouli, P.; Martin, E. J.; Brooks, M.; Morris, E. R. (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 ...
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 ...