Skip to Main Content

Skip Nav Destination

Gums and Stabilisers for the Food Industry 14

Special Publications

Gums and Stabilisers for the Food Industry 14

Edited by

DOI:

https://doi.org/10.1039/9781847558312

Hardback ISBN:

978-0-85404-461-0

PDF ISBN:

978-1-84755-831-2

Special Collection: 2008 ebook collection , 2000-2010 food science subject collection

No. of Pages:

600

Publication date:

19 May 2008

Book Chapter

Molecular Structures of Gellan Gum Imaged with Atomic Froce Microscopy (AFM) in Relation to the Rheological Behavior in an Aqueous Systems. Gellan Gum with Various Acyl Contents in the Presence or Absence of Potassium

By

T. Funami

Search for other works by this author on:

PubMed

Google Scholar

;

S. Noda

Search for other works by this author on:

PubMed

Google Scholar

;

S. Ishihara

Search for other works by this author on:

PubMed

Google Scholar

;

M. Nakauma

Search for other works by this author on:

PubMed

Google Scholar

;

R. Takahashi

Search for other works by this author on:

PubMed

Google Scholar

;

S. Al-Assaf

Search for other works by this author on:

PubMed

Google Scholar

;

K. Nishinari

Search for other works by this author on:

PubMed

Google Scholar

;

G. O. Phillips

Search for other works by this author on:

PubMed

Google Scholar

Doi:

https://doi.org/10.1039/9781847558312-00527

Published:

19 May 2008
Special Collection: 2008 ebook collection , 2000-2010 food science subject collection

Page range:

527 - 542

You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.

Don't already have an account? Register