Πλοήγηση ανά Θέμα "gelation"

Αποτελέσματα 1-2 από 2

"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 ...
Solution viscosity and structural modification of pumpkin biopectin

Evageliou, V.; Ptitchkina, N. M.; Morris, E. R. (2005)

Solutions of 'biopectin' obtained from pumpkin pulp by digestion with the multi-enzyme culture supernatant from Bacillus polymyxa (strain 88A) were prepared in 0.10 M NaCl and characterised by rotational viscosity measurements ...