Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations

J. J. Harris, A. M. Smith, S. Campbell-Lynch, R. M. Shelton

Research output: Chapter in Book/Report/Conference proceedingConference contribution

3 Citations (Scopus)
Original languageEnglish
Title of host publicationGums and Stabilisers for the Food Industry 14
EditorsPeter A. Williams, Glyn O. Phillips
Place of PublicationCambridge
PublisherRoyal Society of Chemistry
Pages79-86
Number of pages8
ISBN (Print)9780854044610
Publication statusPublished - 2008
Externally publishedYes
EventThe Food Hydrocolloids Trust 14th Gums & Stabilisers for the Food Industry Conference - Wrexham, North Wales, United Kingdom
Duration: 18 Jun 200722 Jun 2007
Conference number: 14

Conference

ConferenceThe Food Hydrocolloids Trust 14th Gums & Stabilisers for the Food Industry Conference
CountryUnited Kingdom
CityNorth Wales
Period18/06/0722/06/07

Cite this

Harris, J. J., Smith, A. M., Campbell-Lynch, S., & Shelton, R. M. (2008). Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations. In P. A. Williams, & G. O. Phillips (Eds.), Gums and Stabilisers for the Food Industry 14 (pp. 79-86). Cambridge: Royal Society of Chemistry.