Why are polysaccharides necessary?
- 30 September 2004
- journal article
- research article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 18 (5), 873-877
- https://doi.org/10.1016/j.foodhyd.2003.11.011
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Some thermodynamic considerations in food formulationFood Hydrocolloids, 2003
- Thermodynamic considerations of starch functionality in foodsCarbohydrate Polymers, 2003
- Thermodynamic Aspects of Biopolymer Functionality in Biological Systems, Foods, and BeveragesCritical Reviews in Biotechnology, 2002
- Multi-functional biopolymer prepared by covalent attachment of galactomannan to egg-white proteins through naturally occurring Maillard reactionMolecular Nutrition & Food Research, 2000
- Origins of globular structure in proteinsFEBS Letters, 1999
- Antifreeze Proteins: Structures and Mechanisms of FunctionChemical Reviews, 1996
- Selection of a Ribozyme That Functions as a Superior Template in a Self-Copying ReactionScience, 1992
- The RNA moiety of ribonuclease P is the catalytic subunit of the enzymeCell, 1983
- Self-splicing RNA: Autoexcision and autocyclization of the ribosomal RNA intervening sequence of tetrahymenaCell, 1982