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kw.\*:("Gelling agent")

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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

Influence of alkali and temperature on glucomannan gels at high concentrationHERRANZ, Beatriz; TOVAR, Clara A; SOLO-DE-ZALDIVAR, Beatriz et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 51, Num 2, pp 500-506, issn 0023-6438, 7 p.Article

Food Gels: Gelling Process and New ApplicationsBANERJEE, Soumya; BHATTACHARYA, Suvendu.Critical reviews in food science and nutrition. 2012, Vol 52, Num 4-6, pp 334-346, issn 1040-8398, 13 p.Article

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

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

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

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

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

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

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

BREVET PROCEDE POUR OBTENIR UNE PREPARATION DE PECTINE, EN PARTICULER A BASE DE PECTINE DE FRUIT, ET UN GELIFIANT ALIMENTAIRE1978; ; FRA; DA. 1978-08-25; FR/A1/2.375.255; DEP.7732689/1977-10-28; PR. DE/P2649406.4/1976-10-29Patent

Improvement of micropropagation of Japanese yam using liquid and gelled medium cultureKADOTA, Masanori; NIIMI, Yoshiji.Scientia horticulturae. 2004, Vol 102, Num 4, pp 461-466, issn 0304-4238, 6 p.Article

Micropropagation of Populus trichocarpa `Nisqually-1': the genotype deriving the Populus reference genomeKANG, Byung-Guk; OSBURN, Lori; KOPSELL, Dean et al.Plant cell, tissue and organ culture. 2009, Vol 99, Num 3, pp 251-257, issn 0167-6857, 7 p.Article

Optimization of culture conditions for improved plant regeneration efficiency from wheat microspore culturePATEL, Minesh; DARVEY, Norman L; MARSHALL, Donald R et al.Euphytica. 2004, Vol 140, Num 3, pp 197-204, issn 0014-2336, 8 p.Article

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

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

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