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Results 1 to 25 of 1811

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Gélifiants/épaississantsPETITDIDIER, Catherine.Arômes ingrédients additifs. 2005, Num 61, pp 47-67, issn 1260-9978, 19 p.Article

Carraghénanes: agents gélifiants, épaississants et stabilisants = Carrageenans: gelling, thickening and stabilizing agentsZAMORANO, Jaime.Techniques de l'ingénieur. Agroalimentaire. 2006, Vol F3, Num F5080, issn 1282-9064, F508.1-F5080.10Article

Polysaccharide als Gelier- und Verdickungsmittel = Polysaccharide as gelling agent and thickening agentSÖFW. Seifen, Öle, Fette, Wachse. 1989, Vol 115, Num 20, pp 752-754, issn 0173-5500, 3 p.Article

Novel gelling structures based on polymer/surfactant systemsGODDARD, E. D; LEUNG, P. S; PADMANABHAN, K. P. A et al.Journal of the Society of Cosmetic Chemists. 1991, Vol 42, Num 1, pp 19-34, issn 0037-9832Article

Binding of Curcumin with Bovine Serum Albumin in the Presence of ı-Carrageenan and Implications on the Stability and Antioxidant Activity of CurcuminMINGLING YANG; YUE WU; JINBING LI et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 29, pp 7150-7155, issn 0021-8561, 6 p.Article

Eignung pflanzlicher und tierischer Geliermittel für die Herstellung von Corned beef-Konserven = Suitability of animal and plant gelling for the production of canned corned beefMÜLLER, W.-D; STIEBING, A.Fleischwirtschaft (Frankfurt). 1993, Vol 73, Num 11, pp 1307-1311, issn 0015-363XArticle

Variations in the Composition of Gelling Agents Affect Morphophysiological and Molecular Responses to Deficiencies of Phosphate and Other NutrientsJAIN, Ajay; POLING, Michael D; SMITH, Aaron P et al.Plant physiology (Bethesda). 2009, Vol 150, Num 2, pp 1033-1049, issn 0032-0889, 17 p.Article

Mechanical properties of alginate gels : empirical characterisationMANCINI, M; MORESI, M; RANCINI, R et al.Journal of food engineering. 1999, Vol 39, Num 4, pp 369-378, issn 0260-8774Article

ALGINATE GELS: II. STABILITY AT DIFFERENT PROCESSING CONDITIONSROOPA, B. S; BHATTACHARYA, Suvendu.Journal of food process engineering. 2010, Vol 33, Num 3, pp 466-480, issn 0145-8876, 15 p.Article

Semi-micro method for the quantitative determination of gellan gum in food productsGRAHAM, H. D.Food hydrocolloids. 1990, Vol 3, Num 6, pp 435-445, issn 0268-005XArticle

Fabrication of κ-carrageenan fibers by wet spinning: Addition of ι-carrageenanLINGYAN KONG; ZIEGLER, Gregory R.Food hydrocolloids. 2013, Vol 30, Num 1, pp 302-306, issn 0268-005X, 5 p.Article

Effects of gelling agents on in vitro culture of plant tissuesICHI, T; KODA, T; ASAI, I et al.Agricultural and biological chemistry. 1986, Vol 50, Num 9, pp 2397-2399, issn 0002-1369Article

Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood productsHERRANZ, Beatriz; TOVAR, Clara A; SOLO-DE-ZALDIVAR, Beatriz et al.Food hydrocolloids. 2012, Vol 27, Num 1, pp 145-153, issn 0268-005X, 9 p.Article

Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall materialPITALUA, E; JIMENEZ, M; VERNON-CARTER, E. J et al.Food and bioproducts processing. 2010, Vol 88, Num 2-3, pp 253-258, issn 0960-3085, 6 p.Article

Use of a new gelling agent (Eladium©) as an alternative to agar-agar and its adaptation to screen biofilm-forming yeastsGOGNIES, Sabine; BELARBI, Abdel.Applied microbiology and biotechnology. 2010, Vol 88, Num 5, pp 1095-1102, issn 0175-7598, 8 p.Article

Agents épaississants et gélifiants : Ces gommes végétales qui ont de l'avenir.. = plant gums as thickeners and gelatinizing agentsHAXAIRE, Laurence.Process (Cesson-Sévigné). 2001, Num 1176, pp 35-36, issn 0998-6650Article

Sol-gel transition of a mixture of gelatin and κ-carrageenanTAKAYANAGI, S; OHNO, T; OKAWA, Y et al.Imaging science journal. 2000, Vol 48, Num 4, pp 193-198, issn 1368-2199Article

Gelrite plate technique for culturing Sulfolobus solfataricus, a thermoacidophilic archaebacteriumROMANO, I; NICOLAUS, B; LAMA, L et al.Biotechnology techniques. 1991, Vol 5, Num 1, pp 29-30, issn 0951-208X, 2 p.Article

Application studies of self activating organoclay grease gellantsKIEKE, M; KYRIAKOPOULOS, C; MAAS, J et al.NLGI spokesman. 1988, Vol 52, Num 3, pp 93-101, issn 0027-6782Article

Coacervation of gelatin-gellan gum mixtures and their use in microencapsulationCHILVERS, G. R; MORRIS, V. J.Carbohydrate polymers. 1987, Vol 7, Num 2, pp 111-120, issn 0144-8617Article

Encapsulation of herbal aqueous extract through absorption with ca-alginate hydrogel beadsCHAN, Eng-Seng; YIM, Zhi-Hui; PHAN, Soon-Hock et al.Food and bioproducts processing. 2010, Vol 88, Num 2-3, pp 195-201, issn 0960-3085, 7 p.Article

Synthesis and Investigation of Swelling Behavior of Grafted Alginate/Alumina Superabsorbent CompositePOURJAVADI, Ali; FARHADPOUR, Bahareh; SEIDI, Farzad et al.Stärke. 2008, Vol 60, Num 9, pp 457-466, issn 0038-9056, 10 p.Article

Radiation-induced polymerization of gum arabic (Acacia senegal) in aqueous solutionKATAYAMA, Tsuyoshi; NAKAUMA, Makoto; TODORIKI, Setsuko et al.Food hydrocolloids. 2006, Vol 20, Num 7, pp 983-989, issn 0268-005X, 7 p.Article

New method of measuring gel strength of clay-based drilling fluids and the determination of their long-term gelation behaviourGHOFRANI, R; BOSCH, V; STRAHL, F.G et al.Journal of Canadian Petroleum Technology. 2000, Vol 39, Num 5, pp 41-48, issn 0021-9487Article

Herstellung, Eigenschaften und Anwendung von Gelier- und Verdickungsmitteln = Manufacturing qualities and application for gelling and thickening agentsNIEDERBAUMER, T.Zucker- und Süsswaren-Wirtschaft. 1994, Vol 47, Num 4, pp 134-136, issn 0373-0204Article

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