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kw.\*:("CAROB GUM")

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Results 1 to 25 of 148

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Viscosity of locust bean (Ceratonia siliqua) gum solutionsOCHOA, F. G; CASAS, J. A.Journal of the science of food and agriculture. 1992, Vol 59, Num 1, pp 97-100, issn 0022-5142Article

LOCUST BEAN GUM AS GRANULATING AND BINDING AGENT FOR TABLETSGEORGAKOPOULOS PP; MALAMATARIS S.1980; PHARM. INDUSTR.; DEU; DA. 1980; VOL. 42; NO 6; PP. 642-646; ABS. GER; BIBL. 26 REF.Article

Carob gum-κ-carrageenan mixed gels: mechanical properties and X-ray fiber diffraction studiesMILES, M. J; MORRIS, V. J; CARROLL, V et al.Macromolecules. 1984, Vol 17, Num 11, pp 2443-2445, issn 0024-9297Article

Interchain association of locust bean gum in sucrose solutions: An interpretation based on thixotropic behaviorMAO, Ching-Feng; CHEN, Jia-Chin.Food hydrocolloids. 2006, Vol 20, Num 5, pp 730-739, issn 0268-005X, 10 p.Article

A study of the effect of locust bean gum on the rheological behaviour and microstructure of a β-lactoglobulin gel at pH 7PILAR GONCALVES, Maria; SITTIKIJYOTHIN, Wancheng; VAZQUEZ DA SILVA, Marta et al.Rheologica acta. 2004, Vol 43, Num 5, pp 472-481, issn 0035-4511, 10 p.Conference Paper

Rheological behaviour of mixed gels of κ-carrageenan-locust bean gumSTADING, M; HERMANSSON, A.-M.Carbohydrate polymers. 1993, Vol 22, Num 1, pp 49-56, issn 0144-8617Article

Rheological properties of high-methoxyl pectin and locust bean gum solutions in steady shearDA SILVA, J. A. L; GONCALVES, M. P; RAO, M. A et al.Journal of food science. 1992, Vol 57, Num 2, pp 443-448, issn 0022-1147Article

Rheological behaviour of pullulanase-treated guar galactomannan on co-gelation with xanthanSHOBHA, M. S; THARANATHAN, R. N.Food hydrocolloids. 2009, Vol 23, Num 3, pp 749-754, issn 0268-005X, 6 p.Article

Investigation of equilibrium solubility of a carob galactomannanPOLLARD, M. A; KELLY, R; WAHL, C et al.Food hydrocolloids. 2007, Vol 21, Num 5-6, pp 683-692, issn 0268-005X, 10 p.Conference Paper

Interactions between locust bean gum and cellulose characterized by 13C n.m.r. spectroscopyNEWMAN, R. H; HEMMINGSON, J. A.Carbohydrate polymers. 1998, Vol 36, Num 2-3, pp 167-172, issn 0144-8617Article

Rheological behaviour of kappa-carrageenan/galactomannan mixtures at a very low level of kappa-carrageenanFERNANDES, P. B; GONCALVES, M. P; DOUBLIER, J.-L et al.Journal of texture studies. 1994, Vol 25, Num 3, pp 267-283, issn 0022-4901Article

Effect of hydrocolloids on the rheological properties of wheat starch = Effet des hydrocolloïdes sur les propriétés rhéologiques des amidons de bléUMADEVI SAJJAN, S; RAGHAVENDRA RAO, M. R.Carbohydrate polymers. 1987, Vol 7, Num 5, pp 395-402, issn 0144-8617Article

Improvement of the electrophoretic protein profiles of Leguminosae gums extracts using gamanase and application to the evaluation of carob-guar mixturesSEBASTIAN-FRANCISCO, I; SIMO-ALFONSO, E. F; MONGAY-FERNANDEZ, C et al.Analytica chimica acta. 2004, Vol 508, Num 2, pp 135-140, issn 0003-2670, 6 p.Article

Rheological study of xanthan and locust bean gum interaction in dilute solution : Effect of saltHIGIRO, J; HERALD, T. J; ALAVI, S et al.Food research international. 2007, Vol 40, Num 4, pp 435-447, issn 0963-9969, 13 p.Article

Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gelsBAYARRI, Sara; IZQUIERDO, Luis; DURAN, Luis et al.International journal of food science & technology. 2006, Vol 41, Num 8, pp 980-986, issn 0950-5423, 7 p.Article

NMR water mobility in xanthan and locust bean gum mixtures: possible explanation of microbial responseVITTADINI, E; DICKINSON, L. C; CHINACHOTI, P et al.Carbohydrate polymers. 2002, Vol 49, Num 3, pp 261-269, issn 0144-8617Article

Characterization of galactomannans by capillary electrophoresisFLURER, Cheryl L.Food additives and contaminants. 2000, Vol 17, Num 9, pp 721-731, issn 0265-203XArticle

Viscosity of solutions of xanthan/locust bean gum mixturesCASAS, J. A; GARCIA-OCHOA, F.Journal of the science of food and agriculture. 1999, Vol 79, Num 1, pp 25-31, issn 0022-5142Article

Recrystallization in ice cream as affected by stabilizersSUTTON, R. L; WILCOX, J.Journal of food science. 1998, Vol 63, Num 1, pp 104-107, issn 0022-1147Article

Effect of pH and hemicellulase digestion on calcium binding by selected gumsKOLB, K. B; KUNKEL, M. E.Food chemistry. 1994, Vol 49, Num 4, pp 379-385, issn 0308-8146Article

Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloidsMOHAMMADI MOGHADDAM, T; RAZAVI, Seyed M. A; EMADZADEH, B et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 6, pp 1083-1088, issn 0022-5142, 6 p.Article

An investigation of four commercial galactomannans on their emulsion and rheological propertiesWU, Y; CUI, W; ESKIN, N. A. M et al.Food research international. 2009, Vol 42, Num 8, pp 1141-1146, issn 0963-9969, 6 p.Article

Physicochemical, pasting and thermal properties of tuber starches as modified by guar gum and locust bean gumHUANG, Chien-Chun.International journal of food science & technology. 2009, Vol 44, Num 1, pp 50-57, issn 0950-5423, 8 p.Article

Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systemsROCHA, C; TEIXEIRA, J. A; HILLIOU, L et al.Food hydrocolloids. 2009, Vol 23, Num 7, pp 1734-1745, issn 0268-005X, 12 p.Article

A comparative study on the compositions of crude and refined locust bean gum : In relation to rheological propertiesKOK, M. Samil.Carbohydrate polymers. 2007, Vol 70, Num 1, pp 68-76, issn 0144-8617, 9 p.Article

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