Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations

J. J. Harris, A. M. Smith, S. Campbell-Lynch, R. M. Shelton

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Original languageEnglish
Title of host publicationGums and Stabilisers for the Food Industry 14
PublisherRoyal Society of Chemistry
Pages79-86
Number of pages8
Publication statusPublished - 1 Jan 2008
Event2007 14th Gums and Stabilisers for the Food Industry Conference - Wrexham, United Kingdom
Duration: 18 Jun 200722 Jun 2007

Conference

Conference2007 14th Gums and Stabilisers for the Food Industry Conference
CountryUnited Kingdom
CityWrexham
Period18/06/0722/06/07

Cite this

Harris, J. J., Smith, A. M., Campbell-Lynch, S., & Shelton, R. M. (2008). Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations. In Gums and Stabilisers for the Food Industry 14 (pp. 79-86). Royal Society of Chemistry.
Harris, J. J. ; Smith, A. M. ; Campbell-Lynch, S. ; Shelton, R. M. / Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations. Gums and Stabilisers for the Food Industry 14. Royal Society of Chemistry, 2008. pp. 79-86
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Harris, JJ, Smith, AM, Campbell-Lynch, S & Shelton, RM 2008, Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations. in Gums and Stabilisers for the Food Industry 14. Royal Society of Chemistry, pp. 79-86, 2007 14th Gums and Stabilisers for the Food Industry Conference, Wrexham, United Kingdom, 18/06/07.

Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations. / Harris, J. J.; Smith, A. M.; Campbell-Lynch, S.; Shelton, R. M.

Gums and Stabilisers for the Food Industry 14. Royal Society of Chemistry, 2008. p. 79-86.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

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AU - Shelton, R. M.

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M3 - Conference contribution

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BT - Gums and Stabilisers for the Food Industry 14

PB - Royal Society of Chemistry

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Harris JJ, Smith AM, Campbell-Lynch S, Shelton RM. Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations. In Gums and Stabilisers for the Food Industry 14. Royal Society of Chemistry. 2008. p. 79-86