Registro:

Referencias:

• Baeza, R.I., Carp, D.J., Pérez, O.E., Pilosof, A.M.R., κ-Carrageenan-protein interactions: Effect of proteins on polysaccharide gelling and textural properties (2002) Lebensmittel-Wissenschaft und-Technologie, 35, pp. 741-747
• Baeza, R.I., Pilosof, A.M.R., Mixed biopolymer gel systems of β-lactoglobulin and non-gelling gums (2001) Food colloids, fundamentals of formulation, pp. 392-403. , Dickinson E., and Miller R. (Eds), RSC, Cambridge
• Baeza, R.I., Pilosof, A.M.R., Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides (2002) Lebensmittel-Wissenschaft und-Technologie, 35, pp. 393-399
• Beaulieu, C.M., Turgeon, S.L., Doublier, J.L., Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium (2001) International Dairy Journal, 11, pp. 961-967
• Capron, I., Nicolai, T., Smith, C., Effect of addition of κ-carrageenan on the mechanical and structural properties of β-lactoglobulin gels (1999) Carbohydrates Polymers, 40, pp. 233-238
• Cayot, P., Lorient, D., Structure-function relationships of whey proteins (1997) Food proteins and their applications, pp. 225-256. , Damodaran S., and Paraf A. (Eds), Marcel Dekker, New York
• Chevillard, C., Axelos, M.A.V., Phase separation of aqueous solution of methylcellulose (1997) Colloid and Polymer Science, 275, pp. 537-545
• Dickinson, E., Emulsion stabilization by polysaccharides and protein-polysaccharide complexes (1995) Food polysaccharides and their application, pp. 501-515. , Stephen A.M. (Ed), Marcel Dekker Inc, New York
• Doublier, J.L., Garnier, C., Renard, D., Sánchez, C., Protein-polysaccharide interactions (2000) Current Opinion in Colloids & Interface Science, 5, pp. 202-214
• Eleya, M.M.O., Turgeon, S.L., Rheology of κ-carrageenan and β-lactoglobulin mixed gels (2000) Food Hydrocolloids, 14, pp. 29-40
• Feldstein, M.M., Roos, A., Chevallier, C., Creton, C., Dormidontova, E.E., Relation of glass transition temperature to the hydrogen bonding degree and energy in poly(N-vinyl pyrrolidone) blends with hydroxyl-containing plasticizers: 3. Analysis of two glass transition temperatures featured for PVP solutions in liquid poly(ethylene glycol) (2003) Polymer, 44, pp. 1819-1834
• Fernandes, P., Viscoelastic characteristics of whey protein systems at neutral pH (1994) Food Hydrocolloids, 8, pp. 277-285
• Ford, J.L., Thermal analysis of hydroxypropylmethycellulose and methylcellulose: powders, gels and matrix tables (1999) International Journal of Pharmaceutics, 179, pp. 209-228
• Ford, J.L., Mitchell, K., Thermal analysis of gels and matrix tablets containing cellulose ethers (1995) Thermochimica Acta, 248, pp. 329-345
• Fyfe, C.A., Blazek, A.I., Investigation of hydrogel formation from hydroxypropylmethylcellulose (HPMC) by NMR spectroscopy and NMR imaging techniques (1997) Macromolecules, 30, pp. 6230-6237
• Galazka, V.B., Smith, D., Ledward, D.A., Dickinson, E., Interactions of bovine serum albumin with sulphated polysacchaides: Effcts of pH ionic strength and high pressure treatment (1999) Food Chemistry, 64, pp. 303-310
• Hemar, Y., Tamehana, M., Munro, P.A., Singh, H., Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum (2001) Food Hydrocolloids, 15, pp. 565-574
• Hoffmann, M.A.M., Van Mil, P.J.J.M., Heat-induced aggregation of β-lactoglobulin: As a function of pH (1999) Journal of Agricultural and Food Chemistry, 47, pp. 1898-1905
• Kato, T., Yokoyama, M., Takahashi, A., Melting temperatures of thermally reversible gels IV. Methyl cellulose-water gels (1978) Colloid and Polymer Science, 266, pp. 15-21
• Kobayashi, K., Huang, C., Lodge, T.P., Thermorreversible gelation of aqueous methylcellulose solutions (1999) Macromolecules, 32, pp. 7070-7077
• Lorén, N., Hermansson, A.M., Structure evolution during phase separation and gelation of biopolymer mixtures (2003) Food colloids, biopolymers and materials, pp. 298-308. , Dickinson E., and Van Vliet T. (Eds), RSC, Cambridge
• Mc Cristal, C.B., Ford, J.L., Rajabi-Siahboomi, A.R., A study on the interaction of water and cellulose ethers using differential scanning calorimetry (1997) Thermochimica Acta, 294, pp. 91-98
• Mulvihill, D.M., Donovan, M., Whey proteins and their thermal denaturation. A review (1987) Irish Journal of Food Science and Technology, 11, pp. 43-75
• Norton, I.T., Frith, W.J., Phase separation in mixed biopolymer systems (2003) Food colloids, biopolymers and materials, pp. 282-297. , Dickinson E., and Van Vliet T. (Eds), RSC, Cambridge
• Puyol, P., Perez, M.D., Horne, D.S., Heat-induced gelation of whey protein isolates (WPI): Effect of NaCl and protein concentration (2001) Food Hydrocolloids, 15, pp. 233-237
• Relkin, P., Meylheuc, T., Launay, B., Raynal, K., Heat-induced gelation of globular protein mixtures. A DSC and scanning electron microscopic study (1998) Journal of Thermal Analysis, 51, pp. 747-755
• Sarkar, N., Kinetics of thermal gelation of methylcellulose and hydroxypropylmethycellulose in aqueous solutions (1995) Carbohydrate Polymer, 26, pp. 195-203
• Sarkar, N., Walker, L.C., Hydration-dehydration properties of methylcellulose and hydroxypropylmethylcellulose (1995) Carbohydrate Polymers, 27, pp. 177-185
• Schorsch, C., Jones, M.G., Norton, I.T., Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systems (1999) Food Hydrocolloids, 13, pp. 89-99
• Tanaka, F., Phase formation of associating polymers: gelation, phase separation and microphase formation (1996) Advances in Colloid and Interface Science, 63, pp. 23-40
• Tavares, C., Lopes da Silva, J.A., Rheology of galactomannan-whey protein mixed systems (2003) International Dairy Journal, 13, pp. 699-706
• Tolstoguzov, V.B., Some physico-chemical aspects of protein processing in foods. Multicomponent gels (1995) Food Hydrocolloids, 9 (4), pp. 317-332
• Tolstoguzov, V., Some thermodynamic considerations in food formulation (2003) Food Hydrocolloids, 17, pp. 1-23
• Tritt-Goc, J., Pislewski, N., Magnetic resonance imaging study of the swelling kinetics of hydroxypropylmethylcellulose (HPMC) in water (2002) Journal of Controlled Release, 80, pp. 79-86
• Turgeon, S.L., Beaulieu, M., Schmitt, C., Sánchez, C., Protein-polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects (2003) Current Opinion in Colloid and Interface Science, 8, pp. 401-414
• Verheul, M., Pedersen, J.S., Roefs, S.P.F.M., de Kruif, K.G., Association behavior of native β-lactoglobulin (1999) Biopolymers, 49, pp. 11-20
• Yuguchi, Y., Urakawa, H., Kitamura, S., Ohno, S., Kajiwara, K., Gelation mechanism of methylhydroxypropylcellulose in aqueous solution (1995) Food Hydrocolloids, 9 (3), pp. 173-179
• Zhang, G., Foegeding, E.A., Heat-induced phase behaviour of β-lactoglobulin/polysaccharide mixtures (2003) Food Hydrocolloids, 17, pp. 785-792
• Zhuravskaya, N.A., Kiknadze, E.V., Antonov, Y.A., Tolstoguzov, V.B., (1986) Nahrung, 30. , 591-599; 601-613

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------