Sfoglia per Autore "Doyle, J. P."
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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 ... -
Preparation, authentication, rheology and conformation of theta carrageenan
Doyle, J. P.; Giannouli, P.; Rudolph, B.; Morris, E. R. (2010)Lambda carrageenan was extracted from hand-sorted tetrasporophytes of Gigartina skottsbergii. Theta carrageenan was prepared from it by treatment with alkaline borohydride. Infrared spectroscopy showed complete, or essentially ...