Single-phase mixed gels of xyloglucan and gellan
- Author
- IKEDA, Shinya1 ; NITTA, Yoko1 ; BO SOOK KIM1 ; TEMSIRIPONG, Theeranan2 ; PONGSAWATMANIT, Rungnaphar2 ; NISHINARI, Katsuyoshi1
[1] Department of Food and Human Health Sciences, Osaka City University, 3-3-138 Sugimoto, Sumiyoshi-ku, Osaka 558-8585, Japan
[2] Department of Product Development, Kasetsart University, Bangkok 10900, Thailand - Source
Food hydrocolloids. 2004, Vol 18, Num 4, pp 669-675, 7 p ; ref : 32 ref
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Atomic force microscopy Gellan Mixed gel Synergistic interaction Xyloglucan
- Keyword (fr)
- Microscopie
- Keyword (en)
- Microscopy
- Keyword (es)
- Microscopía
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15718422
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2003.11.005 
https://dx.doi.org/10.1016/j.foodhyd.2003.11.005
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