Alginates in Foods

Alan M. Smith, Taghi Miri

Research output: Chapter in Book/Report/Conference proceedingChapter

5 Citations (Scopus)
LanguageEnglish
Title of host publicationPractical Food Rheology
Subtitle of host publicationAn Interpretive Approach
EditorsIan T. Norton, Fotios Spyropoulos, Philip Cox
PublisherWiley Blackwell
Chapter6
Pages113-132
Number of pages20
ISBN (Electronic)9781444391060
ISBN (Print)9781405199780
DOIs
Publication statusPublished - 1 Dec 2010

Cite this

Smith, A. M., & Miri, T. (2010). Alginates in Foods. In I. T. Norton, F. Spyropoulos, & P. Cox (Eds.), Practical Food Rheology: An Interpretive Approach (pp. 113-132). Wiley Blackwell. https://doi.org/10.1002/9781444391060.ch6
Smith, Alan M. ; Miri, Taghi. / Alginates in Foods. Practical Food Rheology: An Interpretive Approach. editor / Ian T. Norton ; Fotios Spyropoulos ; Philip Cox. Wiley Blackwell, 2010. pp. 113-132
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Smith, AM & Miri, T 2010, Alginates in Foods. in IT Norton, F Spyropoulos & P Cox (eds), Practical Food Rheology: An Interpretive Approach. Wiley Blackwell, pp. 113-132. https://doi.org/10.1002/9781444391060.ch6

Alginates in Foods. / Smith, Alan M.; Miri, Taghi.

Practical Food Rheology: An Interpretive Approach. ed. / Ian T. Norton; Fotios Spyropoulos; Philip Cox. Wiley Blackwell, 2010. p. 113-132.

Research output: Chapter in Book/Report/Conference proceedingChapter

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AU - Miri, Taghi

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KW - Alginate, major structural component - of brown seaweed (Phaeophyceae)

KW - Alginates in foods, vastly utilised polymer - with variety of applications

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KW - Alginic acid, water-insoluble protonated form of alginate

KW - Complex nature of food systems - understanding interactions of alginate gels with other molecules in system

KW - Enzymatically tailored alginate

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Smith AM, Miri T. Alginates in Foods. In Norton IT, Spyropoulos F, Cox P, editors, Practical Food Rheology: An Interpretive Approach. Wiley Blackwell. 2010. p. 113-132 https://doi.org/10.1002/9781444391060.ch6