Gelation of gellan – A review

Food Hydrocolloids - Tập 28 - Trang 373-411 - 2012
Edwin R. Morris1, Katsuyoshi Nishinari2, Marguerite Rinaudo3
1Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
2Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558-8585, Japan
3Centre de Recherches sur les Macromolecules Végétales (affiliated with the Joseph Fourier University of Grenoble), CERMAV-CNRS, BP 53, 38041 Grenoble, Cedex 9, France; Present address: ESRF, BP 220, 38043 Grenoble Cedex 9, France

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Food Hydrocolloids

Tập 28

373-411

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