Influence of immobilization of bacteria, yeasts and fungal spores on the mechanical properties of agar and alginate gels
- 31 August 1994
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 8 (3-4), 361-372
- https://doi.org/10.1016/s0268-005x(09)80348-2
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Effect of hydrocolloid and minerals content on the mechanical properties of gelsFood Hydrocolloids, 1990
- A Modified Maxwell and a Nonexponential Model for Characterization of the Stress Relaxation of Agar and Alginate GelsJournal of Food Science, 1989
- Immobilized cellsPhilosophical Transactions of the Royal Society of London. B, Biological Sciences, 1983
- Immobilization of yeast cells containing ?-galactosidaseBiotechnology & Bioengineering, 1982
- Cell immobilization in k‐carrageenan with tricalcium phosphateBiotechnology & Bioengineering, 1982
- Entrapment of plant cells in different matricesFEBS Letters, 1980
- Continuous production of ethanol using immobilized growing yeast cellsApplied Microbiology and Biotechnology, 1980
- USE OF RHEOLOGICAL TERMS AND CORRELATION OF COMPATIBLE MEASUREMENTS IN FOOD TEXTURE RESEARCH1Journal of Texture Studies, 1977
- Improved Medium for Lactic Streptococci and Their BacteriophagesApplied and Environmental Microbiology, 1975
- The Nature of the Stimulation of Fungal Growth by Potato ExtractJournal of General Microbiology, 1970