Πλοήγηση ανά Συγγραφέα "Morris, E. R."
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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 ... -
"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 ... -
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 ... -
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 ...