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

The texture stability of hydrogel complexes containing curdlan gum over multiple freeze-thaw cycles (FTCs) was investigated. The hydrogels formed by curdlan and xanthan gum, locust bean gum, carrageenan or guar gum at various combinations were stored at 4C for 24 h before subjected to five FTCs alte...

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Veröffentlicht in:	Journal of food processing and preservation 2009-02, Vol.33 (1), p.126-139
Hauptverfasser:	WILLIAMS, PATRICK D, SADAR, LISA N, MARTIN LO, Y
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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