Πλοήγηση ανά Συγγραφέα "Smith, A. M."

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"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 ...