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C R C Critical Reviews in Food Science and Nutrition Volume 26, 1987 - Issue 1
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Original Articles

Gelling agents

David Oakenfull Principal Research Scientist, Division of Food Research, CSIRO, North Ryde, N.S.W., Australia
&
Martin Glicksman Principal Scientist, Central Research Department, General Foods Corporation, Tarrytown, New York
Pages 1-25 | Published online: 29 Sep 2009

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Bhawna Bisht, U. C. Lohani, Vinod Kumar, Prateek Gururani & Rajat Sinhmar. (2022) Edible hydrocolloids as sustainable substitute for non-biodegradable materials. Critical Reviews in Food Science and Nutrition 62:3, pages 693-725.
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Shipra Tiwari & Suvendu Bhattacharya. (2015) Dehumidifier-Assisted Drying Characteristics of Nutrient Enriched Gellan and Agar Gels. Drying Technology 33:12, pages 1491-1499.
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A. Trius, J. G. Sebranek & Tyre Lanier. (1996) Carrageenans and their use in meat products. Critical Reviews in Food Science and Nutrition 36:1-2, pages 69-85.
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A. Gordon, S. Barbut & Glenn Schmidt. (1992) Mechanisms of meat batter stabilization: A review. Critical Reviews in Food Science and Nutrition 32:4, pages 299-332.
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