02.06.2013 Views

Chemical and Functional Properties of Food Saccharides

Chemical and Functional Properties of Food Saccharides

Chemical and Functional Properties of Food Saccharides

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

© 2004 by CRC Press LLC<br />

93. Draget, K.I., Skjåk-Braek, G., <strong>and</strong> Smidsrød, O., Alginic acid gels: the effect <strong>of</strong><br />

alginate chemical composition <strong>and</strong> molecular weight, Carbohydr. Polym., 25, 31,<br />

1994.<br />

94. Grant, G. T. et al., Biological interactions between polysaccharides <strong>and</strong> divalent<br />

cations: the egg-box model, FEBS Lett., 32, 195, 1973.<br />

95. Rees, D.A., Shapely polysaccharides, Biochem. J., 126, 257, 1972.<br />

96. Armisen, R., Agar, in Thickening <strong>and</strong> Gelling Agents for <strong>Food</strong>, Imeson, A., Ed.,<br />

Blackie, London, 1999, p.1.<br />

97. Lawson, C.J. <strong>and</strong> Rees, D.A., An enzyme for the metabolic control <strong>of</strong> polysaccharide<br />

conformation <strong>and</strong> function, Nature, 227, 392, 1970.<br />

98. Rees, D.A., Proposed gelation mechanism for carrageenan, Adv. Carbohydr. Chem.<br />

Biochem. 21, 267, 1969.<br />

99. Dalgleish, D.G. <strong>and</strong> Morris, E.R., Interactions between carrageenans <strong>and</strong> casein<br />

micelles: electrophoretic <strong>and</strong> hydrodynamic properties <strong>of</strong> the particles. <strong>Food</strong> Hydrocoll.,<br />

2, 311, 1988.<br />

100. Tziboula, A. <strong>and</strong> Horne, D.S., Effect <strong>of</strong> heat treatment on κ-carrageenan gelation in<br />

milk, in Gums <strong>and</strong> Stabilisers for the <strong>Food</strong> Industry, Vol. 10, Williams, P.A. <strong>and</strong><br />

Phillips, G.O., RSC, Cambridge, 2000, p. 211.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!