Texture, microstructure and consumer preference of mango bars jellified with gellan gum

Protein–polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects

Sylvie L. Turgeon, Michelle T. Beaulieu, Christophe Schmitt et al. · Current Opinion in Colloid & Interface Science · 2003 · 459 citations

Life Sciences, Biochemistry, Biophysics +16

Texture profile and turbidity of gellan/gelatin mixed gels

M.H Lau, Juming Tang, A.T. Paulson · Food Research International · 2000 · 220 citations

Agriculture, Biochemistry, Food Science +13

Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection

Andreas Schieber, Wieland Ullrich, Reinhold Carle · Innovative Food Science & Emerging Technologies · 2000 · 194 citations

Agriculture, Chemistry, Food Science +16

Mechanical properties of alginate gels: empirical characterisation

Marco Mancini, Mauro Moresi, Roberto Rancini · Journal of Food Engineering · 1999 · 154 citations

Natural Sciences, Materials Engineering, Materials Science +16

Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon

Shela Gorinstein, Marina Zemser, Ratiporn Haruenkit et al. · The Journal of Nutritional Biochemistry · 1999 · 150 citations

Agriculture, Food Science, Nutritional Sciences +15