Gelling agents

References

• Flory , P. J. 1953 . Principles of Polymer Chemistry , Ithaca : Cornell University Press .
   Google Scholar
• Rees , D. 1969 . Structure conformation and mechanism in the formation of polysaccharide gels and networks . Adv. Carbohydr. Chem. Biochem. , 24 : 267
   PubMedGoogle Scholar
• Mitchell , J. R. 1980 . The rheology of gels . J. Texture Stud. , 11 : 315
   Google Scholar
• Treloar , L. R. G. 1975 . The Physics of Rubber Elasticity , Oxford : Clarendon Press .
   Google Scholar
• Oakenfull , D. 1984 . A method for using measurements of shear modulus to estimate the size and thermodynamic stability of junction zones in non‐covalently cross‐linked gels . J. Food Sci. , 49 : 1103
   Web of Science ®Google Scholar
• Ross‐Murphy , S. B. and Todd , S. 1983 . Ultimate tensile measurements of filled gelatin gels . Polymer , 24 : 481
   Web of Science ®Google Scholar
• Smith , T. L. 1970 . Rupture processes in polymers . Pure Appl. Chem. , 23 : 235
   Google Scholar
• Eagland , D. 1975 . “ Nucleic acids, peptides and proteins ” . In Water: A Comprehensive Treatise , Edited by: Franks , F. Vol. 4 , 306 New York : Plenum Press .
   Google Scholar
• Scheraga , H. A. 1961 . Protein Structure , New York : Academic Press .
   Google Scholar
• Privalov , V. 1979 . Thermodynamics of protein folding . Adv. Protein Chem. , 33 : 167
   PubMedGoogle Scholar
• Franks , F. and Eagland , D. 1975 . The role of solvent interactions in protein conformation . Crit. Rev. Biochem. , 3 : 165
   PubMedGoogle Scholar
• Tanford , C. 1973 . The Hydrophobic Effect: Formation of Micelles and Biological Membranes , New York : Wiley‐Intersci‐ence .
   Google Scholar
• Ben‐Nairn , A. 1980 . Hydrophobic Interactions , New York : Plenum Press .
   Google Scholar
• Franks , F. 1975 . “ Hydrophobic interaction ” . In Water: A Comprehensive Treatise , Edited by: Franks , F. Vol. 4 , 1 New York : Plenum Press .
   Google Scholar
• Lilley , T. H. 1973 . “ Raman spectroscopy of aqueous electrolyte solutions ” . In Water: A Comprehensive Treatise , Edited by: Franks , F. Vol. 3 , 265 New York : Plenum Press .
   Google Scholar
• Jencks , W. P. 1969 . Catalysis in Chemistry and Enzymology , New York : Academic Press .
   Google Scholar
• Eisenberg , D. and Kauzman , W. 1969 . The Structure and Properties of Water , 150 Oxford : Clarendon Press .
   Google Scholar
• Suggett , A. 1975 . “ Polysaccharides ” . In Water: A Comprehensive Treatise , Edited by: Franks , F. Vol. 4 , New York : Plenum Press .
   Google Scholar
• Franks , F. , Ravenhill , J. R. and Reid , D. S. 1972 . Thermodynamic studies of dilute aqueous solutions of cyclic ethers and simple carbohydrates . J. Solution Chem. , 1 : 3
   Web of Science ®Google Scholar
• Tait , M. J. , Suggett , A. , Franks , F. , Ablett , S. and Quickenden , P. A. 1972 . Hydration of monosaccharides: a study by dielectric and nuclear magnetic relaxation . J. Solution Chem. , 1 : 131
   Web of Science ®Google Scholar
• Stern , J. H. and O'Connor , M. E. 1972 . Effects of mannitol and sorbitol on water at 25° . J. Phys. Chem. , 76 : 3077
   Google Scholar
• Friedman , H. L. and Krishnan , C‐V. 1973 . “ Thermodynamics of ion hydration ” . In Water: A Comprehensive Treatise , Edited by: Franks , F. Vol. 3 , 1 New York : Plenum Press .
   Google Scholar
• Von Hippel , P. H. and Wong , K. Y. 1962 . Effect of ions on the kinetics of formation and the stability of the collagen fold . Biochemistry , 1 : 664
   PubMed Web of Science ®Google Scholar
• Hofmeister , F. 1888 . Arch. Exp. Pathol. Pharmakol. , 24 : 247
   Google Scholar
• Blanshard , J. M. V. and Derbyshire , W. 1977 . “ The composition of meat: physico‐chemical parameters ” . In Meat , Edited by: Cole , D. J. and Lawrie , R. A. 269 London : Butterworths .
   Google Scholar
• Culioli , J. and Sherman , P. 1978 . Rheological aspects of the renneting of milk concentrated by ultrafiltration . J. Texture Stud. , 9 : 257
   Web of Science ®Google Scholar
• Johnston , D. E. 1984 . Application of polymer cross‐linking theory to rennet‐induced milk gels . J. Dairy Res. , 51 : 91
   Google Scholar
• Mitchell , J. R. 1976 . Rheology of gels . J. Texture Stud. , 7 : 313
   Google Scholar
• Bailey , E. , Mitchell , J. R. and Blanshard , J. M. V. 1977 . Free energy calculations on stiff chain constituents of polysaccharide gels . Colloid Polym. Sci. , 255 : 856
   Google Scholar
• Van Kleef , F. , Boskamp , J. and Van den Tempel , M. 1978 . Determination of number of cross‐links in a protein gel from its mechanical and swelling properties . Biopolymers , 17 : 225
   PubMed Web of Science ®Google Scholar
• Fukushima , E. and Roeder , S. B. W. 1981 . Experimental Pulse NMR: A Nuts and Bolts Approach , Reading, Mass. : Addison‐Wesley .
   Google Scholar
• Bryce , T. A. , McKinnon , A. A. , Morris , E. R. , Rees , D. A. and Thorn , D. 1974 . Chain conformations in the sol‐gel transitions for polysaccharide systems, and their characterisation by spectroscopic methods . Faraday Discuss. Chem. Soc. , 57 : 221
   Google Scholar
• Grasdalen , H. and Smidsrød , O. 1981 . Cesium‐133 NMR in the sol‐gel states of aqueous carrageenan. Selective site binding of cesium and potassium ions in K‐carrageenan gels . Macromolecules , 14 : 229
   Google Scholar
• Smidsrød , O. and Grasdalen , H. 1982 . Some physical properties of carrageenan in solution and gel state . Carbohydr. Polym. , 2 : 270
   Google Scholar
• Morris , V. J. and Belton , P. S. 1980 . Some specific ion effects in L‐canageenate gels . J. Chem. Soc. Chem. Commun. , : 983
   Google Scholar
• Elias , H‐G. 1972 . “ The study of association and aggregation via light scattering ” . In Light Scattering from Polymer Solutions , Edited by: Huglin , M. B. 397 New York : Academic Press .
   Google Scholar
• Norton , I. T. , Goodall , D. M. , Morris , E. R. and Rees , D. A. 1983 . Role of cations in the conformation of iota and kappa carrageenan . J. Chem. Soc. Faraday Trans. I , 79 : 2475
   Google Scholar
• Smidsrød , O. and Haug , A. 1968 . Light scattering studies of alginate . Acta Chem. Scand. , 22 : 797
   Google Scholar
• Dickinson , E. , Lam , W. L‐K. and Stainsby , G. 1984 . Microviscosity of dilute latex + gelatin dispersions determined by dynamic light scattering . Colloid Polym. Sci. , 262 : 51
   Google Scholar
• Pike , E. R. 1977 . “ Introduction to photon correlation spectroscopy and velocimetry ” . In Photon Correlation Spectroscopy and Velocimetry , Edited by: Cummings , H. Z. and Pike , E. R. 3 New York : Plenum Press .
   Google Scholar
• Goodall , D. M. and Cross , M. T. 1975 . Polarimetric stopped flow apparatus . Rev. Sci. Instrum. , 36 : 391
   Google Scholar
• Norton , I. T. , Goodall , D. M. , Morris , E. R. and Rees , D. A. 1983 . Equilibrium and dynamic studies of the disorder‐order transition of kappa‐carrageenan . J. Chem. Soc. Faraday Trans. , 79 : 2489
   Google Scholar
• Norton , I. T. , Goodall , D. M. , Morris , E. R. and Rees , D. A. 1983 . Dynamics of cation‐induced conformational ordering in solutions of segmented iota‐carrageenan . J. Chem. Soc. Faraday Trans. , 79 : 2501
   Google Scholar
• Oakenfull , D. and Scott , A. 1986 . “ New approaches to the study of food gels ” . In Gums and Stabilisers for the Food Industry Edited by: Williams , P. A. and Wedlock , D. J. Vol. 3 , 465
   Google Scholar
• Morris , E. R. and Norton , I. T. 1983 . “ Polysaccharide aggregation in solutions and gels ” . In Aggregation Processes in Solution , Edited by: Wyn‐Jones , E. and Gormally , J. 549 Amsterdam : Elsevier/North Holland .
   Google Scholar
• Morris , V. J. “ Gelation of polysaccharides ” . In Functional Properties of Food Macromolecules , Elsevier . in press
   Google Scholar
• Watase , M. and Nishinari , K. 1981 . Effect of sodium hydroxide pretreatment on the relaxation spectrum of concentrated agar‐agar gel . J. Texture Stud. , 12 : 427
   Web of Science ®Google Scholar
• Elliot , J. H. and Ganz , A. J. 1975 . Gel characterization with the Weissenberg rheogoniometer. Application to carrageenan gels . J. Food Sci. , 40 : 394
   Google Scholar
• Morris , E. R. , Rees , D. A. and Robinson , G. R. 1980 . Cation‐specific aggregation of carrageenan helices; domain model of polymer gel structure . J. Mol. Biol. , 138 : 349
   PubMed Web of Science ®Google Scholar
• Morris , V. J. and Chilvers , G. R. 1981 . Rheological studies on specific ion forms of Karrageenan gels . J. Sci. Food Agric. , 32 : 1235
   Google Scholar
• Morris , V. J. and Chilvers , G. R. 1983 . Rheological studies of specific cation forms of kappa‐carrageenan gels . Carbohydr. Polym. , 3 : 129
   Google Scholar
• Rey , D. K. and Labuza , T. P. 1981 . Characterization of the effect of solutes on the water‐binding and gel strength properties of carrageenan . J. Food Sci. , 46 : 786
   Web of Science ®Google Scholar
• Verrall , R. E. 1973 . “ Infrared spectroscopy of aqueous electrolyte solutions ” . In Water: A Comprehensive Treatise , Edited by: Franks , F. Vol. 3 , 211 New York : Plenum Press .
   Google Scholar
• Robinson , G. , Morris , E. R. and Rees , D. A. 1980 . Role of double helices in carrageenan gelation: the domain model . J. Chem. Soc. Chem. Commun. , : 152
   Google Scholar
• Smidsrød , O. , Anderson , I‐L. , Grasdalen , H. , Larsen , B. and Painter , T. 1980 . Evidence for a salt promoted “freeze‐out”; of linkage conformations in carrageenans as a pre‐requisite for gel formation . Carbohydr. Res. , 80 : C11
   Web of Science ®Google Scholar
• Belton , P. S. , Morris , V. J. and Tanner , S. F. 1985 . Interaction of group I cations with iota, kappa, and lambda carrageenans studied by multinucIear NMR . Int. J. Biol. Macromol. , 7 : 53
   Google Scholar
• Haug , A. , Larsen , B. and Smidsrød , O. 1967 . A study of the constitution of alginic acid by partial acid hydrolysis . Acta Chem. Scand. , 21 : 691
   Google Scholar
• Haug , A. , Larsen , B. and Smidsrød , O. 1966 . Sequence of uronic acid residues in alginic acid . Acta Chem. Scand. , 20 : 183
   Google Scholar
• Larsen , B. , Smidsrød , O. , Haug , A. and Painter , T. 1969 . Determination by a kinetic method of the nearest neighbour frequencies in a fragment of alginic acid . Acta. Chem. Scand. , 23 : 2375
   PubMedGoogle Scholar
• Haug , A. , Larsen , B. and Smidsrød , O. 1974 . Uronic acid sequence in alginate from different sources . Carbohydr. Res. , 32 : 217
   Web of Science ®Google Scholar
• Perceval , E. and McDowell , R. H. 1967 . Chemistry and Enzymology of Marine Polysaccharides , London : Academic Press .
   Google Scholar
• Smidsrød , O. 1970 . Solution properties of alginate . Carbohydr. Res. , 13 : 359
   Web of Science ®Google Scholar
• Littlecott , G. W. 1982 . Food gels — the use of alginates . Food Technol. Aust. , 34 : 412
   Google Scholar
• Alexander , A. E. and Johnson , P. 1949 . Colloid Science , Vol. 2 , 603 Oxford : Clarendon Press .
   Google Scholar
• Thiele , H. , Joraschky , W. , Plohnke , A. , Wiechen , A. , Wolfe , R. and Woliner , A. 1964 . Principles governing the structure formation of filament molecules from ions . Kolloid Z. , 197 : 26
   Google Scholar
• Smidsrød , O. 1974 . Molecular basis for some physical properties of alginates in the gel state . Faraday Discuss. Chem. Soc. , 57 : 263
   Google Scholar
• Grant , G. T. , Morris , E. R. , Rees , D. A. , Smith , P. J. C. and Thom , D. 1973 . Biological interactions between polysaccharides and divalent cations. Egg‐box model . FEBS Lett. , 32 : 195
   Web of Science ®Google Scholar
• Morris , E. R. , Rees , D. A. , Thorn , D. and Boyd , J. 1978 . Chiroptical and stoichiometric evidence of a specific primary dimerisation process in alginate gelation . Carbohydr. Res. , 66 : 145
   Web of Science ®Google Scholar
• Ahmed , G. E. 1981 . High Methoxyl pectins and their use in jam manufacture . Sci. Tech. Surv. — Br. Food Manuf. Ind. Res. Assoc. , : 127
   Google Scholar
• Aspinal , G. O. 1970 . Polysaccharides , Oxford : Pergamrhon Press .
   Google Scholar
• Kertesz , Z. I. 1951 . The Pectic Substances , New York : Interscience .
   Google Scholar
• Oakenfull , D. and Scott , A. 1984 . Hydrophobic interaction in the gelation of high methoxyl pectins . J. Food Sci. , 49 : 1093
   Web of Science ®Google Scholar
• Rees , D. A. and Wight , A. W. 1971 . Polysaccharide conformation. VII. Model building computations for α‐1,4‐galacturonan and the kinking function of L‐rhamnose residue in pectic substances . J. Chem. Soc. B. , 7 : 1366
   Google Scholar
• Walkinshaw , M. D. and Arnott , S. 1981 . Conformations and interactions of pectins. II. Models for junction zones in pectinic acid and calcium pectate gels . J. Mol. Biol. , 153 : 1075
   PubMed Web of Science ®Google Scholar
• Back , J. F. , Oakenfull , D. and Smith , M. B. 1979 . Increased thermal stability of proteins in the presence of sugars and polyols . Biochemistry , 18 : 5191
   PubMed Web of Science ®Google Scholar
• Lockwood , B. 1972 . Use of pectin in food processing . Food Process. Ind. , 41 : 37
   Google Scholar
• Rees , D. A. 1982 . Polysaccharide conformations in solutions and gels — recent results on pectins . Carbohydr. Polym. , 2 : 254
   Google Scholar
• Banks , W. and Muir , D. D. 1980 . “ Structure and chemistry of the starch granule ” . In Carbohydrate Structure and Function , Edited by: Preiss , J. 321 New York : Academic Press .
   Google Scholar
• Wolfram , M. L. and El Khadem , H. 1965 . “ Chemical evidence for the structure of starch ” . In Starch — Chemistry and Technology , Edited by: Whistler , R. L. and Paschall , E. F. 25 New York : Academic Press .
   Google Scholar
• Ring , S. G. and Stainsby , G. 1982 . Filler reinforcement of gels . Prog. Food Nutr. Sci. , 6 : 323
   Google Scholar
• Banks , W. and Greenwood , C. T. 1975 . Starch and its Components , Edinburgh : Edinburgh University Press .
   Google Scholar
• Pfannemüller , R. B. , Mayerhöffer , H. and Schulz , R. C. 1971 . Conformation of amylose in aqueous solution: optical rotary dispersion and circular dichroism of amylose‐iodine complexes and dependence of chain length of retrogradation of amylose . Biopolymers , 10 : 243
   Google Scholar
• Welsh , E. J. , Bailey , J. , Chandavanna , R. and Norris , W. E. 1982 . Physical characterization of interchain association in starch systems . Prog. Food Nutr. Sci. , 6 : 45
   Google Scholar
• Wu , H. H.‐C. and Sarko , A. 1978 . Packing analysis of carbohydrates and polysaccharides. VIII. The double helical molecular structure of crystalline β‐amylose . Carbohydr. Res. , 61 : 7
   Web of Science ®Google Scholar
• Miles , M. J. , Morris , V. J. and Ring , S. G. 1984 . Some recent observations on the retrogradation of amylose . Carbohydr. Polym. , 4 : 73
   Google Scholar
• Veis , A. 1964 . Macromolecular Chemistry of Gelation , New York : Academic Press .
   Google Scholar
• Harrington , W. F. and Rau , N. V. 1970 . Collagen structure in solution. I. Kinetics of helix regeneration in single chain gelatins . Biochemistry , 9 : 3714
   PubMed Web of Science ®Google Scholar
• Eagland , D. , Pilling , G. and Wheeler , R. G. 1974 . Studies of the collagen fold formation and gelation in solutions of monodisperse a‐gelatin . Discuss. Faraday Soc. , 57 : 181
   Google Scholar
• Croome , R. J. 1974 . The kinetics of the development of rigidity in gelatin gels . J. Photog. Sci. , 22 : 239
   Web of Science ®Google Scholar
• Rich , A. and Crick , F. H. C. 1961 . The molecular structure of collagen . J. Mol. Biol. , 3 : 483
   PubMed Web of Science ®Google Scholar
• Hegg , P‐O. 1982 . Conditions for the formation of heat‐induced gels of some globular proteins . J. Food Sci. , 47 : 1241
   Web of Science ®Google Scholar
• Green , M. L. 1980 . The formation and structure of milk protein gels . Food Chem. , 6 : 41
   Web of Science ®Google Scholar
• Overbeek , J. Th. G. 1952 . “ Smoluchowski's equation in the electrophoresis of colloidal particles ” . In Colloid Science , Edited by: Kruyt , H. R. Vol. 1 , 278 Amsterdam : Elsevier/North Holland .
   Google Scholar
• Asghar , A. , Samejima , J. and Yasui , T. 1985 . Functionality of muscle proteins in gelation mechanisms of structured meat products . Crit. Rev. Food Sci. Nutr. , 22 : 27
   PubMed Web of Science ®Google Scholar
• Fretheim , K. , Egelandsdal , B. , Harbitz , O. and Samejima , K. Recent advances in the study of myosin and myofibril gel formation . European Meat Research Worker's Meeting . Bulgaria. in press
   Google Scholar
• Samejima , K. , Ishioroshi , M. and Yasui , T. 1981 . Relative roles of the head and tail parts of the molecule in heat‐induced gelation of myosin . J. Food Sci. , 46 : 1412
   Web of Science ®Google Scholar
• Ishioroshi , M. , Samejima , K. , Arie , Y. and Yasui , T. 1979 . Heat‐induced gelation of myosin. Factors of pH and salt concentration . J. Food Sci. , 44 : 1280
   Web of Science ®Google Scholar
• Ishioroshi , M. , Samejima , K. and Yasui , T. G. 1981 . Further studies on the roles of the head and tail regions of the myosin molecule in heat‐induced gelatin . J. Food Sci. , 47 : 114
   Web of Science ®Google Scholar
• Egelandsdal , B. , Fretheim , K. and Harbitz , O. 1985 . Fatty acid salt and analogues reduce thermal stability and improve gel formation of myosin . J. Food Sci. , 50 : 1399
   Google Scholar
• Fretheim , K. , Egelandsdal , B. , Harbitz , O. and Samejima , K. 1985 . Slow lowering of pH induces gel formation of myosin . Food Chem. , 18 : 169
   Web of Science ®Google Scholar
• Samejima , K. , Egelandsdal , B. and Fretheim , K. 1985 . Heat gelation properties and protein extractability of beef myofibrils . J. Food Sci. , 50 : 1540
   Web of Science ®Google Scholar
• Egelandsdal , B. 1980 . Heat‐induced gelling in solutions of ovalbumin . J. Food Sci. , 45 : 570
   Web of Science ®Google Scholar
• Smith , M. B. , Reynolds , T. M. , Buckingham , C. P. and Back , J. F. 1974 . Studies on the carbohydrate of egg‐white ovomucin . Aust. J. Biol. Sci. , 27 : 349
   PubMedGoogle Scholar
• Catsimpoolas , N. and Meyer , E. W. 1970 . Gelation phenomena of soybean globulins. I. Protein‐protein interactions . Cereal Chem. , 47 : 559
   Web of Science ®Google Scholar
• Circle , S. J. , Meyer , E. W. and Whitney , R. W. 1964 . Rheology of soybean protein dispersions — effect of heat and other factors on gelation . Cereal Chem. , 41 : 157
   Web of Science ®Google Scholar
• Furukawa , T. , Ohta , S. and Yamamoto , A. 1979 . Texture‐structure relationships in heat‐induced soy protein gels . J. Texture Stud. , 10 : 333
   Google Scholar
• Furukawa , T. and Ohta , S. 1982 . Mechanical and water‐holding properties of heat‐induced soy protein gels as related to their structural aspects . J. Texture Stud. , 13 : 59
   Google Scholar
• Ishino , K. and Kudo , S. 1977 . Gelation phenomena induced by alkali‐alcohol treatment of 7S and 1 IS components in soybean globulins . Agric. Biol. Chem. , 41 : 1347
   Web of Science ®Google Scholar
• Babajimopoulos , M. , Damodaran , S. , Rizvi , S. S. H. and Kinsella , J. E. 1983 . Effects of various anions on the theological and gelling behavior of soy proteins: thermodynamic observations . J. Agric. Food Chem. , 31 : 1270
   Web of Science ®Google Scholar
• Cristensen , O. and Trudsoe , J. 1980 . Effect of other hydrocolloids on the texture of kappa‐carrageenan gels . J. Texture Stud. , 11 : 137
   Google Scholar
• Hughes , L. , Ledward , D. A. , Mitchell , J. R. and Summerlin , C. 1980 . Effect of some meat proteins on the rheological properties of pectate and alginate gels . J. Texture Stud. , 11 : 247
   Google Scholar
• Furukawa , T. , Koyama , S. and Ohta , S. 1982 . Interactions between fish protein and soy protein as related to their gel‐forming properties . J. Jpn Soc. Food Sci. Technol. , 29 : 208
   Google Scholar
• Jao , Y. C. , Larkin , J. W. , Chen , A. H. and Goldstein , W. E. 1980 . Response analysis of egg white gelling properties in a meat loaf analogue . J. Food Process Eng. , 4 : 227
   Google Scholar
• Morris , V. J. 1986 . “ Analysis, structure and properties of biopolymer mixtures ” . In Gums and Stabilisers for the Food Industry , Edited by: Williams , P. A. and Wedlock , D. J. Vol. 3 , 87 Oxford : Pergammon Press .
   Google Scholar
• Tolstoguzov , V. B. , Belkina , V. P. , Gulov , V. Ja. , Grinberg , V. Ja. , Titora , E. J. and Belavzeva , E. M. 1974 . State of phase structure and mechanical properties of the gelatinous system water‐gelatin‐dextran . Stärke , 26 : 130
   Google Scholar
• Laurent , T. C. , Preston , B. N. and Carlsson , B. 1974 . Interaction between polysaccharides and other mac‐romolecules. XXII. Conformation transitions of polynucleotides in polymeric media . Eur. J. Biochem. , 43 : 231
   PubMedGoogle Scholar
• Ogston , A. G. 1970 . “ Biological function of the glycosaminoglycans ” . In Chemistry and Molecular Biology of the Extracellular Matrix , Edited by: Balazs , E. A. 1231 London : Academic Press .
   Google Scholar
• Stainsby , G. 1980 . Proteinaceous gelling systems and their complexes with polysaccharides . Food Chem. , 6 : 3
   Web of Science ®Google Scholar
• Imeson , A. P. 1984 . Gums and Stabilisers for the Food Industry , Edited by: Phillips , G. O. , Wedlock , D. J. and Williams , P. A. Vol. 2 , 189 Oxford : Pergammon Press .
   Google Scholar
• Clark , A. H. , Richardson , R. K. , Ross‐Murphy , S. B. and Stubbs , J. M. 1983 . Structural and mechanical properties of agar gelatin co‐gels. Small deformation studies . Macromolecules , 16 : 1367
   Web of Science ®Google Scholar
• Moritaka , H. , Nishinari , K. , Horinichi , H. and Watase , M. 1980 . Rheological properties of aqueous agarose‐gelatin gels . J. Texture Stud. , 11 : 257
   Google Scholar
• McDowell , R. H. 1970 . New reactions of propylene glycol alginate . J. Soc. Cosmet. Chem. , 21 : 441
   Google Scholar
• Morris , V. J. 1985 . Food gels — roles played by polysaccharides . Chem. Ind. (London) , : 1
   Google Scholar
• Antonov , Y. A. , Grinberg , V. Ya. , Zhuravskaya , N. A. and Tolstoguzov , V. B. 1980 . Thermodynamic aspects of the compatibility of proteins with polysaccharides in aqueous media. III. Some physico‐chemical factors of the phenomena of the thermodynamic incompatibility of proteins with polysaccharides . J. Texture Stud. , 11 : 199
   Web of Science ®Google Scholar