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.
Harris, J. J. ; Smith, A. M. ; Campbell-Lynch, S. ; Shelton, R. M. / Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations. Gums and Stabilisers for the Food Industry 14. editor / Peter A. Williams ; Glyn O. Phillips. Cambridge : Royal Society of Chemistry, 2008. pp. 79-86
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Harris, JJ, Smith, AM, Campbell-Lynch, S & Shelton, RM 2008, Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations. in PA Williams & GO Phillips (eds), Gums and Stabilisers for the Food Industry 14. Royal Society of Chemistry, Cambridge, pp. 79-86, The Food Hydrocolloids Trust 14th Gums & Stabilisers for the Food Industry Conference, North Wales, United Kingdom, 18/06/07.

Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations. / Harris, J. J.; Smith, A. M.; Campbell-Lynch, S.; Shelton, R. M.

Gums and Stabilisers for the Food Industry 14. ed. / Peter A. Williams; Glyn O. Phillips. Cambridge : Royal Society of Chemistry, 2008. p. 79-86.

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

TY - GEN

T1 - Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations

AU - Harris, J. J.

AU - Smith, A. M.

AU - Campbell-Lynch, S.

AU - Shelton, R. M.

PY - 2008

Y1 - 2008

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UR - http://pubs.rsc.org/en/content/ebook/9780854044610

M3 - Conference contribution

SN - 9780854044610

SP - 79

EP - 86

BT - Gums and Stabilisers for the Food Industry 14

A2 - Williams, Peter A.

A2 - Phillips, Glyn O.

PB - Royal Society of Chemistry

CY - Cambridge

ER -

Harris JJ, Smith AM, Campbell-Lynch S, Shelton RM. Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations. In Williams PA, Phillips GO, editors, Gums and Stabilisers for the Food Industry 14. Cambridge: Royal Society of Chemistry. 2008. p. 79-86