Gelling ability of kefiran in the presence of sucrose and fructose and physicochemical characterization of the resulting cryogels

Influence of Nongelling Hydrocolloids on the Gelation of Agarose

(2013) Natalie Russ et al.   BIOMACROMOLECULES

Impact of xanthan gum, sucrose and fructose on the viscoelastic properties of agarose hydrogels

(2012) Sania Maurer et al.   FOOD HYDROCOLLOIDS

NIH Image to ImageJ: 25 years of image analysis

(2012) Caroline A Schneider et al.   NATURE METHODS

Oral Administration of Kefiran Induces Changes in the Balance of Immune Cells in a Murine Model

(2011) Micaela Medrano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels

(2009) Mangang Wu et al.   JOURNAL OF FOOD SCIENCE

Effects of polyols on cryostructurization of barley β-glucans

(2007) A LAZARIDOU et al.   FOOD HYDROCOLLOIDS

Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain

(2007) Judith A. Piermaria et al.   FOOD HYDROCOLLOIDS

Kefiran antagonizes cytopathic effects of Bacillus cereus extracellular factors

(2007) M MEDRANO   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY