Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle

Effect of Enzymatic Deamidation on the Heat-induced Conformational Changes in Whey Protein Isolate and Its Relation to Gel Properties

(2013) Noriko Miwa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Water Distribution in Xanthan-Curdlan Hydrogel Complex Using Magnetic Resonance Imaging, Nuclear Magnetic Resonance Relaxometry, Rheology, and Scanning Electron Microscopy

(2011) Patrick D. Williams et al.   JOURNAL OF FOOD SCIENCE

Synergistic interaction of Locust Bean Gum and Xanthan investigated by rheology and light scattering

(2010) Chiara Sandolo et al.   CARBOHYDRATE POLYMERS

Studies on macromolecular interactions in ternary mixtures of konjac glucomannan, xanthan gum and sodium alginate

(2010) Stephen E. Harding et al.   CARBOHYDRATE POLYMERS

TEXTURE STABILITY OF HYDROGEL COMPLEX CONTAINING CURDLAN GUM OVER MULTIPLE FREEZE-THAW CYCLES

(2009) PATRICK D. WILLIAMS et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of complexation conditions on xanthan–chitosan polyelectrolyte complex gels

(2008) Sanem Argin-Soysal et al.   FOOD HYDROCOLLOIDS

Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch

(2008) Rungnaphar Pongsawatmanit et al.   JOURNAL OF FOOD ENGINEERING

Effects of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels

(2007) Janya Muadklay et al.   FOOD HYDROCOLLOIDS