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La ricerca find articoli where soggetti phrase all words 'BEAN GUM' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 96 riferimenti
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    1. Djagny, KB; Wang, Z; Xu, SY
      Gelatin: A valuable protein for food and pharmaceutical industries: Review

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    2. Camacho, MM; Martinez-Navarrete, N; Chiralt, A
      Stability of whipped dairy creams containing locust bean gum/lambda-carrageenan mixtures during freezing-thawing processes

      FOOD RESEARCH INTERNATIONAL
    3. Tanaka, T; Lu, T; Yuasa, S; Yamaura, K
      Structure and properties of poly(vinyl alcohol)/kappa-carrageenan blends

      POLYMER INTERNATIONAL
    4. Maache-Rezzoug, Z; Rezzoug, SA; Allaf, K
      Kinetics of drying and hydration of the scleroglucan polymer. A comparative study of two conventional drying methods with a new drying process: Dehydration by successive pressure drops

      DRYING TECHNOLOGY
    5. Dunstan, DE; Chen, Y; Liao, ML; Salvatore, R; Boger, DV; Prica, M
      Structure and rheology of the kappa-carrageenan/locust bean gum gels

      FOOD HYDROCOLLOIDS
    6. Alves, MM; Garnier, C; Lefebvre, J; Goncalves, MP
      Microstructure and flow behaviour of liquid water-gelatin-locust bean gum systems

      FOOD HYDROCOLLOIDS
    7. Genovese, DB; Lozano, JE
      The effect of hydrocolloids on the stability and viscosity of cloudy applejuices

      FOOD HYDROCOLLOIDS
    8. Dolnik, V; Gurske, WA; Padua, A
      Galactomannans as a sieving matrix in capillary electrophoresis

      ELECTROPHORESIS
    9. Bosscher, D; Robberecht, H; Van Cauwenbergh, R; Van Caillie-Bertrand, M; Deelstra, H
      Binding of mineral elements to locust bean gum influences availability in vitro

      BIOLOGICAL TRACE ELEMENT RESEARCH
    10. Amici, E; Clark, AH; Normand, V; Johnson, NB
      Interpenetrating network formation in agarose-sodium gellan gel composites

      CARBOHYDRATE POLYMERS
    11. Chen, Y; Liao, ML; Boger, DV; Dunstan, DE
      Rheological characterisation of kappa-carrageenan/locust bean gum mixtures

      CARBOHYDRATE POLYMERS
    12. Goycoolea, FM; Milas, M; Rinaudo, M
      Associative phenomena in galactomannan-deacetylated xanthan systems

      INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
    13. Wientjes, RHW; Duits, MHG; Bakker, JWP; Jongschaap, RJJ; Mellema, J
      Linear viscoelastic behavior of enzymatically modified guar gum solutions:Structure, relaxations, and gel formation

      MACROMOLECULES
    14. Ahmad, FB; Williams, PA
      Effect of galactomannans on the thermal and rheological properties of sagostarch

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    15. Williams, MAK; Foster, TJ; Martin, DR; Norton, IT; Yoshimura, M; Nishinari, K
      A molecular description of the gelation mechanism of konjac mannan

      BIOMACROMOLECULES
    16. Doublier, JL; Garnier, C; Renard, D; Sanchez, C
      Protein-polysaccharide interactions

      CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
    17. Pellicer, J; Delegido, J; Dolz, J; Dolz, M; Hernandez, MJ; Herraez, M
      Influence of shear rate and concentration ratio on viscous synergism. Application to xanthan-locust bean gum-NaCMC mixtures

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    18. Lozinsky, VI; Damshkaln, LG; Brown, R; Norton, IT
      Study of cryostructuring of polymer systems. XIX. On the nature of intermolecular links in the cryogels of locust bean gum

      POLYMER INTERNATIONAL
    19. Yamamoto, Y; Sogawa, I; Nishina, A; Saeki, S; Ichikawa, N; Iibata, S
      Improved hypolipidemic effects of xanthan gum-galactomannan mixtures in rats

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    20. Eleya, MMO; Turgeon, SL
      Rheology of kappa-carrageenan and beta-lactoglobulin mixed gels

      FOOD HYDROCOLLOIDS
    21. Flurer, CL; Crowe, JB; Wolnik, KA
      Detection of adulteration of locust bean gum with guar gum by capillary electrophoresis and polarized light microscopy

      FOOD ADDITIVES AND CONTAMINANTS
    22. Rezzoug, SA; Maache-Rezzoug, Z; Mazoyer, J; Jeannin, M; Allaf, K
      Effect of instantaneous controlled pressure drop process on the hydration capacity of scleroglucan: optimisation of operating conditions by response surface methodology

      CARBOHYDRATE POLYMERS
    23. Andrade, CT; Azero, EG; Luciano, L; Goncalves, MP
      Rheological properties of mixtures of kappa-carrageenan from Hypnea musciformis and galactomannan from Cassia javanica

      INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
    24. Alves, MM; Antonov, YA; Goncalves, MP
      Phase equilibria and mechanical properties of gel-like water-gelatin-locust bean gum systems

      INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
    25. Hofvendahl, K; Hahn-Hagerdal, B
      Factors affecting the fermentative lactic acid production from renewable resources

      ENZYME AND MICROBIAL TECHNOLOGY
    26. Casas, JA; Mohedano, AF; Garcia-Ochoa, F
      Viscosity of guar gum and xanthan/guar gum mixture solutions

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    27. Tako, M; Hizukuri, S
      Retrogradation mechanism of rice starch

      CEREAL CHEMISTRY
    28. Ganter, JLMS; Reicher, F
      Water-soluble galactomannans from seeds of Mimosaceae spp.

      BIORESOURCE TECHNOLOGY
    29. Macedo, MG; Champagne, CP; Vuillemard, JC; Lacroix, C
      Establishment of bacteriophages in an immobilized cells system used for continuous inoculation of lactococci

      INTERNATIONAL DAIRY JOURNAL
    30. Schooneveld-Bergmans, MEF; van Dijk, VM; Beldman, G; Voragen, AGJ
      Physicochemical characteristics of wheat bran glucuronoarabinoxylans

      JOURNAL OF CEREAL SCIENCE
    31. Kok, MS; Hill, SE; Mitchell, JR
      Viscosity of galactomannans during high temperature processing: influence of degradation and solubilisation

      FOOD HYDROCOLLOIDS
    32. Goff, HD; Ferdinando, D; Schorsch, C
      Fluorescence microscopy to study galactomannan structure in frozen sucroseand milk protein solutions

      FOOD HYDROCOLLOIDS
    33. Schorsch, C; Jones, MG; Norton, IT
      Thermodynamic incompatibility and microstructure of milk protein locust bean gum sucrose systems

      FOOD HYDROCOLLOIDS
    34. Alves, MM; Antonov, YA; Goncalves, MP
      The effect of structural features of gelatin on its thermodynamic compatibility with locust bean gum in aqueous media

      FOOD HYDROCOLLOIDS
    35. Rodriguez-Hernandez, AI; Tecante, A
      Dynamic viscoelastic behavior of gellan-iota-carrageenan and gellan-xanthan gels

      FOOD HYDROCOLLOIDS
    36. Kok, MS; Hill, SE; Mitchell, JR
      A comparison of the rheological behaviour of crude and refined locust beangum preparations during thermal processing

      CARBOHYDRATE POLYMERS
    37. Alves, MM; Antonov, YA; Goncalves, MP
      The effect of phase viscosity ratio on the rheology of liquid two phase gelatin-locust bean gum systems

      INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
    38. Bresolin, TMB; Milas, M; Rinaudo, M; Reicher, F; Ganter, JLMS
      Role of galactomannan composition on the binary gel formation with xanthan

      INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
    39. Casas, JA; Garcia-Ochoa, F
      Viscosity of solutions of xanthan/locust bean gum mixtures

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    40. Martin, DR; Ablett, S; Darke, A; Sutton, RL; Sahagian, M
      Diffusion of aqueous sugar solutions as affected by locust bean gum studied by NMR

      JOURNAL OF FOOD SCIENCE
    41. Flores, AA; Goff, HD
      Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers

      JOURNAL OF DAIRY SCIENCE
    42. Ramakrishna, SV; Prakasham, RS
      Microbial fermentations with immobilized cells

      CURRENT SCIENCE
    43. Camacho, MM; Martinez-Navarrete, N; Chiralt, A
      Influence of locust bean gum/lambda-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams

      FOOD RESEARCH INTERNATIONAL
    44. Tako, M; Qi, ZQ; Yoza, E; Toyama, S
      Synergistic interaction between kappa-carrageenan isolated from Hypnea charoides LAMOUROUX and galactomannan on its gelation

      FOOD RESEARCH INTERNATIONAL
    45. TANAKA R; HATAKEYAMA T; HATAKEYAMA H
      FORMATION OF LOCUST BEAN GUM HYDROGEL BY FREEZING-THAWING

      Polymer international
    46. Khanongnuch, C; Asada, K; Tsuruga, H; Ooi, T; Kinoshita, S; Lumyong, S
      beta-mannanase and xylanase of Bacillus subtilis 5H active for bleaching of crude pulp

      JOURNAL OF FERMENTATION AND BIOENGINEERING
    47. YUGUCHI Y; YASUNAGA H; URAKAWA H; KAJIWARA K
      GELATION MECHANISM AS INDUCED BY MIXING WITH XANTHAN GUM AND GALACTOMANNAN

      Kobunshi ronbunshu
    48. PETKOWICZ CLO; REICHER F; MAZEAU K
      CONFORMATIONAL-ANALYSIS OF GALACTOMANNANS - FROM OLIGOMERIC SEGMENTS TO POLYMERIC CHAINS

      Carbohydrate polymers
    49. NEWMAN RH; HEMMINGSON JA
      INTERACTIONS BETWEEN LOCUST BEAN GUM AND CELLULOSE CHARACTERIZED BY C-13 NMR SPECTROSCOPY

      Carbohydrate polymers
    50. BRESOLIN TMB; MILAS M; RINAUDO M; GANTER JLMS
      XANTHAN-GALACTOMANNAN INTERACTIONS AS RELATED TO XANTHAN CONFORMATIONS

      International journal of biological macromolecules
    51. KATZBAUER B
      PROPERTIES AND APPLICATIONS OF XANTHAN GUM

      Polymer degradation and stability
    52. SUTTON RL; WILCOX J
      RECRYSTALLIZATION IN ICE-CREAM AS AFFECTED BY STABILIZERS

      Journal of food science
    53. MISHIMA T; HISAMATSU M; YORK WS; TERANISHI K; YAMADA T
      ADHESION OF BETA-D-GLUCANS TO CELLULOSE

      Carbohydrate research
    54. WHITNEY SEC; BRIGHAM JE; DARKE AH; REID JSG; GIDLEY MJ
      STRUCTURAL ASPECTS OF THE INTERACTION OF MANNAN-BASED POLYSACCHARIDESWITH BACTERIAL CELLULOSE

      Carbohydrate research
    55. MORRIS VJ; WILDE PJ
      INTERACTIONS OF FOOD BIOPOLYMERS

      Current opinion in colloid & interface science
    56. CRAIG DQM; KEE A; TAMBURIC S; BARNES D
      AN INVESTIGATION INTO THE TEMPERATURE-DEPENDENCE OF THE RHEOLOGICAL SYNERGY BETWEEN XANTHAN GUM AND LOCUST BEAN GUM MIXTURES

      Journal of biomaterials science. Polymer ed.
    57. ACS E; KOVACS Z; MATUZ J
      POSSIBILITIES OF PRODUCING LOW-PROTEIN, G LUTEN-FREE BREAD .1. STRUCTURE FORMATION

      Novenytermeles
    58. COPETTI G; GRASSI M; LAPASIN R; PRICL S
      SYNERGISTIC GELATION OF XANTHAN GUM WITH LOCUST BEAN GUM - A RHEOLOGICAL INVESTIGATION

      Glycoconjugate journal
    59. BENZION O; NUSSINOVITCH A
      ADHESION-STRENGTH CHARACTERISTICS OF DOUBLE-LAYERED AGAR-GALACTOMANNAN MIXED GELS

      Food hydrocolloids
    60. CZACZYK K; ALBRECHT A; MROCZKOWSKI A; TROJANOWSKA K
      MECHANICAL STABILITY OF CARRAGEENAN AND CARRAGEENAN LOCUST BEAN GUM GELS USED FOR IMMOBILIZATION OF PROPIONIC-ACID BACTERIA/

      Journal of biotechnology
    61. BRESOLIN TMB; SANDER PC; REICHER F; SIERAKOWSKI MR; RINAUDO M; GANTER JLMS
      VISCOMETRIC STUDIES ON XANTHAN AND GALACTOMANNAN SYSTEMS

      Carbohydrate polymers
    62. ARTIGNAN JM; CORRIEU G; LACROIX C
      RHEOLOGY OF PURE AND MIXED KAPPA-CARRAGEENAN GELS IN LACTIC-ACID FERMENTATION CONDITIONS

      Journal of texture studies
    63. SUTTON RL; COOKE D; RUSSELL A
      RECRYSTALLIZATION IN SUGAR STABILIZER SOLUTIONS AS AFFECTED BY MOLECULAR-STRUCTURE/

      Journal of food science
    64. MILLERLIVNEY T; HARTEL RW
      ICE RECRYSTALLIZATION IN ICE-CREAM - INTERACTIONS BETWEEN SWEETENERS AND STABILIZERS

      Journal of dairy science
    65. GONCALVES MP; GOMES C; LANGDON MJ; VIEBKE C; WILLIAMS PA
      STUDIES ON KAPPA-CARRAGEENAN LOCUST BEAN GUM MIXTURES IN THE PRESENCEOF SODIUM-CHLORIDE AND SODIUM-IODIDE

      Biopolymers
    66. JANG KH; JUNG SJ; CHANG HS; CHUN UH
      IMPROVEMENT OF THE PROCESS FOR SORBITOL PRODUCTION WITH ZYMOMONAS-MOBILIS IMMOBILIZED IN KAPPA-CARRAGEENAN

      Process biochemistry
    67. DASILVA JAL; GONCALVES MP; DOUBLIER JL; AXELOS MAV
      EFFECT OF GALACTOMANNANS ON THE VISCOELASTIC BEHAVIOR OF PECTIN CALCIUM NETWORKS/

      Polymer gels and networks
    68. SUJJAAREEVATH J; MUNDAY DL; COX PJ; KHAN KA
      RELEASE CHARACTERISTICS OF DICLOFENAC SODIUM FROM ENCAPSULATED NATURAL GUM MINI-MATRIX FORMULATIONS

      International journal of pharmaceutics
    69. TOBYN MJ; STANIFORTH JN; BAICHWAL AR; MCCALL TW
      PREDICTION OF PHYSICAL-PROPERTIES OF A NOVEL POLYSACCHARIDE CONTROLLED-RELEASE SYSTEM .1.

      International journal of pharmaceutics
    70. KLOEK W; LUYTEN H; VANVLIET T
      SMALL AND LARGE-DEFORMATION BEHAVIOR OF MIXTURES OF XANTHAN AND ENZYME-MODIFIED GALACTOMANNANS

      Food hydrocolloids
    71. RAGOUT A; SINERIZ F; KAUL R; GUOQIANG D; MATTIASSON B
      SELECTION OF AN ADHESIVE PHENOTYPE OF STREPTOCOCCUS-SALIVARIUS SUBSP THERMOPHILUS FOR USE IN FIXED-BED REACTORS

      Applied microbiology and biotechnology
    72. TOBYN MJ; MAHER J; CHALLINOR CL; STANIFORTH JN
      INVESTIGATIONS OF THE INTERACTIONS BETWEEN A NOVEL POLYSACCHARIDE CONTROLLED-RELEASE MATRIX AND MODEL COMPOUNDS USING ESR

      Journal of controlled release
    73. NISHINARI K; MIYOSHI E; TAKAYA T; WILLIAMS PA
      RHEOLOGICAL AND DSC STUDIES ON THE INTERACTION BETWEEN GELLAN GUM ANDKONJAC GLUCOMANNAN

      Carbohydrate polymers
    74. HOSSAIN MZ; ABE JI; HIZUKURI S
      MULTIPLE FORMS OF BETA-MANNANASE FROM BACILLUS SP KK01

      Enzyme and microbial technology
    75. ACS E; KOVACS Z; MATUZ J
      BREAD FROM CORN STARCH FOR DIETETIC PURPOSES .1. STRUCTURE FORMATION

      Cereal Research Communications
    76. MA L; BARBOSACANOVAS GV
      SIMULATING VISCOELASTIC PROPERTIES OF SELECTED FOOD GUMS AND GUM MIXTURES USING A FRACTIONAL DERIVATIVE MODEL

      Journal of texture studies
    77. SUTTON RL; LIPS A; PICCIRILLO G
      RECRYSTALLIZATION IN AQUEOUS FRUCTOSE SOLUTIONS AS AFFECTED BY LOCUSTBEAN GUM

      Journal of food science
    78. MIYOSHI E; TAKAYA T; WILLIAMS PA; NISHINARI K
      EFFECTS OF SODIUM-CHLORIDE AND CALCIUM-CHLORIDE ON THE INTERACTION BETWEEN GELLAN GUM AND KONJAC GLUCOMANNAN

      Journal of agricultural and food chemistry
    79. JUMEL K; HARDING SE; MITCHELL JR
      EFFECT OF GAMMA-IRRADIATION ON THE MACROMOLECULAR INTEGRITY OF GUAR GUM

      Carbohydrate research
    80. NORONHA RL; DAMASIO MH; PIVATTO MM; NEGRILLO BG
      DEVELOPMENT OF THE ATTRIBUTES AND PANEL SCREENING FOR TEXTURE DESCRIPTIVE ANALYSIS OF MILK GELS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES

      Food quality and preference
    81. FERNANDES PB; FIGUEIREDO AA
      EFFECT OF MESQUITE SEED GUM ADDITION TO KAPPA-CARRAGEENAN OR XANTHAN GUM MIXED SYSTEMS

      Food hydrocolloids
    82. FERNANDES PB
      INFLUENCE OF GALACTOMANNAN ON THE STRUCTURE AND THERMAL-BEHAVIOR OF XANTHAN GALACTOMANNAN MIXTURES

      Journal of food engineering
    83. DAVIS AL; HOFFMANN RA; RUSSELL AL; DEBET M
      H-1-NMR AND C-13-NMR CHARACTERIZATION OF THE DIGALACTOSYLMANNOPENTAOSE LIBERATED FROM LEGUME SEED GALACTOMANNAN BY BETA-MANNANASE ACTION

      Carbohydrate research
    84. TURQUOIS T; ROCHAS C; TARAVEL FR; DOUBLIER JL; AXELOS MAV
      SMALL-ANGLE X-RAY-SCATTERING OF KAPPA-CARRAGEENAN BASED SYSTEMS - SOLS, GELS, AND BLENDS WITH CAROB GALACTOMANNAN

      Biopolymers
    85. FERNANDES PB
      DETERMINATION OF THE PHYSICAL FUNCTIONALITY OF GALACTOMANNANS IN XANTHAN GUM GALACTOMANNAN MIXED SYSTEMS BY PERIODATE-OXIDATION

      Food control
    86. VANDENPLAS Y; HACHIMIIDRISSI S; CASTEELS A; MAHLER T; LOEB H
      A CLINICAL-TRIAL WITH AN ANTI-REGURGITATION FORMULA

      European journal of pediatrics
    87. FERNANDES PB
      DETERMINATION OF THE PHYSICAL FUNCTIONALITY OF GALACTOMANNANS IN KAPPA-CARRAGEENAN GALACTOMANNAN MIXED SYSTEMS BY PERIODATE-OXIDATION/

      Food chemistry
    88. DASILVA JAL; GONCALVES MP; RAO MA
      INFLUENCE OF TEMPERATURE ON THE DYNAMIC AND STEADY-SHEAR RHEOLOGY OF PECTIN DISPERSIONS

      Carbohydrate polymers
    89. NORTON S; LACROIX C; VUILLEMARD JC
      KINETIC-STUDY OF CONTINUOUS WHEY PERMEATE FERMENTATION BY IMMOBILIZEDLACTOBACILLUS-HELVETICUS FOR LACTIC-ACID PRODUCTION

      Enzyme and microbial technology
    90. ANNABLE P; WILLIAMS PA; NISHINARI K
      INTERACTION IN XANTHAN-GLUCOMANNAN MIXTURES AND THE INFLUENCE OF ELECTROLYTE

      Macromolecules
    91. YOO B; FIGUEIREDO AA; RAO MA
      RHEOLOGICAL PROPERTIES OF MESQUITE SEED GUM IN STEADY AND DYNAMIC SHEAR

      Lebensmittel-Wissenschaft + Technologie
    92. FERNANDES PB; GONCALVES MP; DOUBLIER JL
      RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN GALACTOMANNAN MIXTURES AT AVERY-LOW LEVEL OF KAPPA-CARRAGEENAN

      Journal of texture studies
    93. WATANABE K; YAKOU S; TAKAYAMA K; MACHIDA Y; ISOWA K; NAGAI T
      INVESTIGATION OF RECTAL ABSORPTION OF INDOMETHACIN FROM SUSTAINED-RELEASE HYDROGEL SUPPOSITORIES PREPARED WITH WATER-SOLUBLE DIETARY-FIBERS, XANTHAN GUM AND LOCUST BEAN GUM

      Biological & pharmaceutical bulletin
    94. NORTON S; LACROIX C; VUILLEMARD JC
      EFFECT OF PH ON THE MORPHOLOGY OF LACTOBACILLUS-HELVETICUS IN FREE-CELL BATCH AND IMMOBILIZED-CELL CONTINUOUS FERMENTATION

      Food biotechnology
    95. GANTER JLMS; ZAWADZKIBAGGIO SF; LEITNER SCS; SIERAKOWSKI MR; REICHER F
      STRUCTURAL STUDIES ON GALACTOMANNANS FROM BRAZILIAN SEEDS

      Journal of carbohydrate chemistry
    96. GAMERO M; FISZMAN SM; DURAN L
      STRESS-RELAXATION OF FRUIT GELS - EVALUATION OF MODELS AND EFFECTS OFCOMPOSITION

      Journal of food science


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Documento generato il 11/08/20 alle ore 21:22:29