正文 參考文獻(2 / 3)

51.J.A.Lopts Da Silva,M.P.Conclaves,etc.Viscoelastic behavior of mixtures of locust bean gum and pectin dispersions.Journal of Food Engineering,1993,18:211~228

52.WILLIAMSPA,CLEGGSM,LANGDONMJ,etal.Investigation of the gelation mechanism in κ-carrageenan/konjac mannan mixtures using differential scanning calorimetry and electron spin resonance spectroscopy \[J\].Macromolecules.1993,26(20):5441~ 5446

53.R I Baezaw,D J Carpw,0 E Perezz,et al.k~Carrageenan Protein Interactions:Effect of Proteins on Polysaccharide Gelling and Textural Properties.Lebensm W iss Yechnol,2002,35:741~747

54.J.Leroux.Emulsion stabilizing properties of pectin.Food Hydrocolloids,2003,17:455~462

55. M.A.Laurent.Stabilization mechanism of acid dairy drinks(ADD) induced by pectin.Food Hydrocolloids,2003,17:445~454

56. Randall,R.C.The role of proteinaceous component on the emulsifying properties of gum Arabic.Food Hydrocolloids,242

57.Bird,K.T.O.Evidence of 4~O~methyl~a~L~galactose in the agar of Gracilaria verrucosa strain G~16.J.Appl.Phycol.1992,383~384

58.Guiseley,K.B..The relationship between methoxyl content and gelling temperature of agarose.Carbohydr. Res.1970,13,247~256

59.Turvey,J.R.,Williams,E.L..The agar type~polysaccharide from the red algae Ceramium rubrum.Carbohydr.Res.1976,49,419~425

60.Randall,R.C.,Phillips,G.O.,& Williams,P.A.The role of the proteinaceous component on the emulsifying properties of gum arabic. Food Hydrocolloids,1988,2,131~140

61.Arnaud,J.P.,Chapein,L.,& Lacrox,C.Rheological bahaviour of kappa~carrageenan/locust bean gum mixed gels.Journal of Texture Studies,1989,19,419~430

62.Chen,Y.,Liao,M.~L.,Boger,D.V.,& Dunstan,D.E.Rheological characterization of k~carrageenan/locust bean gum mixtures.Carbohydrate Polymer,2001,46,117~124

63.Christensen,0.,& Trudsoe,J.Effects of other hydrocolloids on the texture of kappa~carrageenan gels.Journal of Texture Studies,1980,11,137~147

64. Clark,A.H.,Richardson,R.K.,Ross~Murphy,S.B.,& Stubbs,J.M.Structural and mechanical properties of agar/gelatin co~gel.Small deformation studies.Macromolecules,1983,16,1637~1674

65.Dunstan,D.E.,Chen,Y.,Liao,M.L.,Salvatore,R.,Boger,D.V.,& Prica,M.Structure and rheology of the k~carrageenan/locust bean gum gels.Food Hydrocolloids,2001,15,475~484

66.Fernandes,P.B.,Goncalves,M.P.,& Doublier,J.L.Effect of galactomannan addition on the thermal behaviour of kappa~carrageenan gels.Carbohydrate Polymers,1992,19,261~269

67.Goycoolea,F.M.,Richardson,R.K.,Morris,E.R.,& Gidley,M.J.Effects of locust bean gum and konjac glucomannan on the conformation and rheology of agarose and k~carrageenan.Biopolymers,1995,36(5),643~658

68.Lundin,L.,& Hermansson,A.M.Rheology and microstructure of Ca~ and Na~k~carrageenan and locust bean gum gels.Carbohydrate Polymers,1997,34,365~375