Gel Industry Published Papers - Research Conducted with the TA.XT2 Texture Analyzer

Alginates
BAEZA, R., GUGLIOTTA, L. M. & PILOSOF, A. M. R. (2003). Gelation of B-lactoglobulin in the presence of propylene glycol alginate: kinetics and gel properties. Colloids and Surfaces, 31, 81-93.

BANNING, D., CRAIG, D. M. Q., DETTMAR, P. W., HAMPSON, F. C. & ONSOYEN, O. (1997). Physico-chemical characterisation of alginate gel.

DRAGET, K. I., BORE, T. F., ONSOYEN, E. & SMIDSROD, O. (1998). Controlling alginate gels by applying G-blocks. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

DRAGET, K. I., STRAND, B., HARTMANN, M., VALLA, S., SMIDSROD, O. & SKJAK-BRAEK, G. (2000). Ionic and acid gel formation of epimerised alginates; the effect of AlgE4. International Journal of Macromolecules, 27, 117-122.

GREGSON, C. M., HILL, S. E., MITCHELL, J. R. & SMEWING, J. (1999). Measurement of the rheology of polysaccharide gels by penetration. Carbohydrate Polymers, 38, 255-259.

NEISER, S., DRAGET, K. I. & SMIDSROD, O. (1999). Interactions in bovine serum albumin-calcium alginate gel systems. Food Hydrocolloids, 13, 445-458.

NUSSINOVITCH, A., CORRADINI, M. G., NORMAND, M. D., PELEG, M. (2001). Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels. Food Research International, 34 (10), 871-878.

ROKSTAD, A. M., DONATI, I., BORGOGNA, M., OBERHOLZER, J., STRAND, B. L., ESPEVIK, T. & SKJAK-BRAEK, G. (2006). Cell-compatible covalently reinforced beads obtained from a chemoenzymatically engineered alginate. Biomaterials, 27, 4726-4737.

SWEET III, J. L., PILLAY, V., OWUSU-ABABIO, G. & ABLORDEPPEY, S. Y. (2003). A novel PLGA-Microparticulate system for rate-modulated drug delivery: a new approach for Alzheimer's disease. Paper presented at AAPS, Salt Lake City, USA.

Alginate Beads
BARIGOU, M., FAIRHURST, P. G., FRYER, P. J. & PAIN, J. P. (2003). Concentric flow regime of solid-liquid food suspensions: theory and experiment. Chemical Engineering Science, 58, 1671-1686.

FAIRHURST, P. G. & PAIN, J. P. (1999). Passage time distributions for high solid fraction solid-liquid food mixtures in horizontal flow: unimodal size particle distributions. Journal of Food Engineering, 39, 345-357.

LEVY, F. E. & LEVY, M. C. (1999). Serum albumin-alginate coated beads: mechanical properties and stability. Biomaterials, 20, 2069-2080.

TORRE, M. L., MAGGI, L., VIGO, D., GALLI, A., BORNAGHI, V., MAFFEO, G. & CONTE, U. (2000). Controlled release of swine semen encapsulated in calcium alginate beads. Biomaterials, 21, 1493-1498.

Beef Gels
PIETRASIK, Z. & LI-CHAN, E. C. Y. (2002). Binding and textural properties of beef gels as affected by protein, k-carrageenan and microbial transglutaminase addition. Food Research International, 35 (1), 91-98.

PIETRASIK, Z. (2003). Binding and textural properties of beef gels processed with k-carrageenan, egg albumin and microbial transglutaminase. Meat Science, 63, 317-324.

b-lactoglobulin
GAO, H., NG-KWAI-HANG, K. F. & BRITTEN, M. (2002). The influence of genetic variants on gelling properties of b-lactoglobulin. Milchwissenschaft, 57 (1), 6-9.

Blood Plasma Gels
PARES, D., SAGUER, E., TOLDRA, M. & CARRETERO, C. (2000). Effect of high pressure processing at different temperatures on protein functionality of porcine blood plasma. Journal of Food Science, 65 (3), 486-490.

Carrageenan
ARTIGNAN, J. M., CORRIEU, G. & LACROIX, C. (1997). Rheology of pure and mixed kappa-carrageenan gels in lactic acid fermentation conditions. Journal of Texture Studies, 28, 47-70.

BAEZA, R. I., CARP, D. J., MARTELLI, P. & PILOSOF, A. M. R. (2002). Mixed biopolymer gels of k-carrageenan and soy protein isolate. Taken from: Plant biopolymer science (Ed. D. Renard, G. Delle Valle, Y. Popineau), 191- 200.

BAYARRI, S., DURAN, L., & COSTELL, E. (2003). Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels. International Dairy Journal, 13, 643-654.

BAYARRI, S., IZQUIERDO, L., DURAN, L. & COSTELL, E. (2006). Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels. International Journal of Food Science and Technology, 41, 980-986.

BUBNIS, W. A., O'HARE, K. & REILLY, W. J. (1997). A low moisture hydrocolloid soft chewable gel delivery system. FMC Commercial Literature - Abstract printed in 14 (11) Nov 97 (Supplement) Pharmaceutical Research.

CARSON, L., SUN, X., SETSER, C. & PENG, Y. (2002). Assessing food firmness using an electronic sensing system with a model food system. Journal of Texture Studies, 33, 389-399.

COSTELL, E., PEYROLON, M. & DURAN, L. (2000). Influence of texture and type of hydrocolloid on perception of basic tasted in carrageenan and gellan gels. Food Science and Technology International, 6 (6), 495-499.

DOYLE, J., GIANNOULI, P., PHILIP, K. & MORRIS, E. R. (2002). Effect of K+ and Ca2+ cations on gelation of k-carrageenan. Taken from: Gums and Stabilisers II (ed. P.A. Williams, G. O. Phillips), 159-164.

DUNSTAN, D. E., CHEN, Y., LIAO, M.-L., SALVATORE, R., BOGER, D. V. & PRICA, M. (2001). Structure and rheology of the kappa-carrageenan/locust bean gum gels. Food Hydrocolloids, 15, 475-484.

FISZMAN, S. M., PONS, M. & DAMASIO, M. H. (1998). New parameters for instrumental texture profile analysis: instantaneous and retarded recoverable springiness. Journal of Texture Studies, 29, 499-508.

FISZMAN, S. M. & DAMASIO, M. H. (2000). Suitability of single-compression and TPA tests to determine adhesiveness in solid and semi-solid foods. Journal of Texture Studies, 31, 55-68, 2000.

GIROD, S., FABREGUE, E., DEVOISSELLE, J. M. (2000). Characterisation of a gelatin/polysaccharides mixed hydrogel. Proceedings of the International Symposium of Controlled Release Bioactive Materials, Paris, 11-13 July, 2000.

GREGSON, C. M., HILL, S. E., MITCHELL, J. R. & SMEWING, J. (1999). Measurement of the rheology of polysaccharide gels by penetration. Carbohydrate Polymers, 38, 255-259.

GUINARD, J. X. & MARTY, C. (1995). Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent type and concentration. Journal of Food Science, 60 (4), 727-730.

HAUG, I. J., DEVLE, H., DRAGET, K. I. & SMIDSROD, O. (2002). Mixed systems of fish gelatin and k-carrageenan. Taken from: Gums and Stabilisers II (ed. P.A. Williams, G. O. Phillips), 173-176.

HAUG, I., WILLIAMS, M. A. K., LUNDIN, L., SMIDSROD, O. & DRAGET, K. I. (2003). Molecular interactions in, and rheological properties of, a mixed biopolymer system undergoing order/disorder transitions. Food Hydrocolloids, 17, 439-444.

HILLIOU, L. LAROTONDA, F. D. S., ABREU, P., RAMOS, A. M., SERENO, A. M. & GONCALVES, M. P. (2006). Effect of extraction parameters on the chemical structure and gel properties of k/l-hybrid carrageenans obtained from Mastocarpus stellatus. Biomolecular Engineering, 23, 201-208.

NDONI, S., MARR, B. U., NIELSEN, H., VEDERSO, I.-L. & BORREGAARD, L. (2000). Comparison of texture analyser and rheometer measurements on carrageenan and pectin gels. Gums and Stabilisers for the Food Industry 10 (Ed. P.A Williams, G.O. Phillips) RSC, 129-136.

NEISER, S., DRAGET, K. I. & SMIDSROD, O. (2000). Gel formation in heat-treated bovine serum albumin-k-carrageenan systems. Food Hydrocolloids, 14, 95-110.

NUSSINOVITCH, A., CORRADINI, M. G., NORMAND, M. D. & PELEG, M. (2000). Effect of sucrose on the mechanical and acoustic properties of freeze-dried agar, kappa-carrageenan and gellan gels. Journal of Texture Studies, 31 (2), 205-223.

PETERSEN, K. I. (1994). Acidulated Desserts - An Alternative and Challenge to Neutral Ready-to-Consume Desserts. International Food Marketing & Technology, December, 19-21.

RIBEIRO, K. O., SABADINI, E. & DA CUNHA, R. L. (2001). Influence of shear on casein-carrageenan interactions using uniaxial compression. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 559-564.

SEDLMEYER, F., DAIMER, K., RADEMACHER, B. & KULOZIK, U. (2003). Influence of the composition of milk-protein k/l-hybrid-carrageenan gels on product properties. Colloids and Surfaces, 31, 13-20.

VILLANUEVA, R. D., MENDOZA, W. G., RODRIGUEZA, M. R. C., ROMERO, J. B. & MONTANO, M. N. E. (2004). Structure and functional performance of gigartinacean kappa-iota hybrid carrageenan and solieriacean kapp-iota carrageenan blends. Food Hydrocolloids, 18, 283-292.

Caseinate Gel
MANSKI, J. M., VAN DER GOOT, A. J. & BOOM, R. M. (2006). Influence of shear during gelation of caseinate-water and caseinate-water-fat systems. Journal of Food Engineering, In Press.

Chicken Breast Muscle Protein Gels
KE, S. & HULTIN, H. O. (2005). Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein. Journal of Food Science, 70 (1), 1-6.

Egg Albumen Gels

CABEZA, M. C., GARCIA, M. L., DE LA HOZ, L., CAMBERO, I. & ORDONEZ, J. A. (2005). Thermoultransonication elimates Salmonellae from intact eggshells without changing the functional properties of their components. Journal of Food Science, 70 (6), 292-295.

HAMMERSHOJ, M., LARSEN, L. B., IPSEN, R. H. & QVIST, K. B. (2001). Effect of hen egg production and protein composition on textural properties of egg albumen gels. Journal of Texture Studies, 32, 105-129.

HAMMERSHOJ, M., LARSEN, L. B., ANDERSEN, A. B. & QVIST, K. B. (2002). Storage of shell eggs influences the albumen gelling properties. Lebensmittel-Wissenschaft Und-Technology, 35 (1), 62-69.

HAMMERSHOJ, M., RASMUSSEN, H. C., CARSTENS, J. H. & PEDERSEN, H. (2005). Dry pasteurization of egg albumen powder in fluidised bed. II. Effect of functional properties: gelation and foaming. International Journal of Food Science and Technology, 41, 263-274.

NGARIZE, S., ADAMS, A., HOWELL, N. K. (2003). Studies on egg albumin and whey protein interactions by FT-Raman spectroscopy and rheology. Food Hydrocolloids.

Fruit Jelly/Jams
HERNANDEZ, M. J., DURAN, L. & COSTELL, E. (1999). Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis. Food Science & Technology International, 5 (1), 79-87.

MALDAO-MARTINS, M., MOREIRA, N., SOUSA, I. & BEIRAO DA COSTA, M. L. (1998). Effect of processing conditions on volatile composition of apple jellies and jams, In: Food Flavours: Formation, Analysis and Packaging Influences, (Eds. E. T. Contis et al.), pp.369-374.

SESMERO, R. QUESADA, M. A. & MERCADO, J. A. (2006). Antisense inhibition of pectase lyase gene expression in strawberry fruit: Characteristics of fruits processed in jam. Journal of Food Engineering, In Press.

Furcellaran
FRIEDENTHAL, M., EHA, K., VIITAK, A., LUKAS, A. & SIIMER (2001). Effects of drying on the gel strength and cation mobility of furcellaran. Innovative Food Science and Emerging Technologies, 1, 275-279.

Gelatin
ALVES, M. M., ANTONOV, Y. A. & GONCALVES, M. P. (2000). Phase equilibria and mechanical properties of gel-like water-gelatin-locust bean gum systems. International Journal of Biological Macromolecules, 27, 41-47.

BOLAND, A. B., BUHR, K., GIANNOULI, P. & VAN RUTH, S. M. (2004). Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Food Chemistry, In Press.

DEMARS, L. L. & ZIEGLER, G. R. (2001). Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids, 15 (4-6), 643-653.

GMIA (Gelatin Manufacturers Institute of America, Inc.) (1993). Gelatin, pp.1-24.

GREGSON, C. M., HILL, S. E., MITCHELL, J. R. & SMEWING, J. (1999). Measurement of the rheology of polysaccharide gels by penetration. Carbohydrate Polymers, 38, 255-259.

GUDMUNDSSON, M. & HAFSTEINSSON, H. (1997). Gelatin from cod skins as affected by chemical treatments. Journal of Food Science, 62 (1), 37-39, 47.

GUINARD, J. X. & MARTY, C. (1995). Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent type and concentration. Journal of Food Science, 60 (4), 727-730.

HAUG, I. J., DEVLE, H., DRAGET, K. I. & SMIDSROD, O. (2002). Mixed systems of fish gelatin and k-carrageenan. Taken from: Gums and Stabilisers II (ed. P.A. Williams, G. O. Phillips), 173-176.

JAMILAH, B. & HARVINDER, K. G. (2002). Properties of gelatins from skins of fish - black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry, 77, 81-84.

JONES, R. R., STEFFE, J. F. & HARTE, J. B. (2003). Sensory firmness scale based on gelatin gels. Journal of Texture Studies, 33, 543-558.

LAU, M. H., TANG, J. & PAULSON, A. T. (2000). Texture profile and turbidity of gellan/gelatin mixed gels. Food Research International, 33, 665-671.

LENNOX. S. (2002). Gelatin alternatives in gummi confections. The Manufacturing Confectioner, 82 (5), 65-72.

REYNOLDS, R. L. (2001). Scaling method for firmness of gelatin gels as compared with tenderness of meat. Paper presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

SEGTNAN, V. H., KVAAL, K., RUKKE, E. O., SCHULLER, R. B. & ISAKSSON, T. (2003). Rapid assessment of physico-chemical properties of gelatine using near infrared spectroscopy. Food Hydrocolloids, 17, 585-592.

STEVENS, P. V., WIJAYA, I. M. S. & PATERSON, J. L. (1995). Modeling of physical properties of gelatin: gel strength. Food Australia, 47 (4), 167-172.

SUROWKA, K. (1997). Effect of protein hydrolysate on the instrumental texture profile of gelatin gels. Journal of Texture Studies, 28, 289-303.

Gellan
BAYARRI, S., COSTELL, E. & DURAN, L. (2002). Influence of low sucrose concentrations on the compression resistance of gellan gum gels. Food Hydrocolloids, 16 (6), 593-597.

BAYARRI, S., DURAN, L., & COSTELL, E. (2003). Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels. International Dairy Journal, 13, 643-654.

GUINARD, J. X. & MARTY, C. (1995). Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent type and concentration. Journal of Food Science, 60 (4), 727-730.

LAU, M. H., TANG, J. & PAULSON, A. T. (2000). Texture profile and turbidity of gellan/gelatin mixed gels. Food Research International, 33, 665-671.

MAO, R., TANG, J. & SWANSON, B. G. (1999). Effect of pH buffers on mechanical properties of gellan gels. Journal of Texture Studies, 30, 151-166.

MAO, R., TANG, J. & SWANSON, B. G. (1999). Texture properties of gellan gels as affected by temperature. Journal of Texture Studies, 30, 409-433.

MAO, R., TANG, J. & SWANSON, B. G. (1999). Gelling temperatures of gellan solutions as affected by citrate buffers. Journal of Food Science, 64 (4), 648-652.

MAO, R., TANG, J. & SWANSON, B. G. (2000). Texture properties of high and low acyl mixed gellan gels. Carbohydrate Polymers, 41, 331-338.

MAO, R., TANG, J., SWANSON, B. G. (2000). Relaxation time spectrum of hydrogels by CONTIN analysis. Journal of Food Science, 65 (3), 374-381.

MAO, R., TANG, J. & SWANSON, B. G. (2001). Water holding capacity and microstructure of gellan gels. Carbohydrate Polymers, 46 (4), 365-371.

PAPAGEORGIOU, M., KASAPIS, S. & RICHARDSON, R. K. (1994). Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels. Food Hydrocolloids, Vol.8, No.2, pp.97-112.

TERATSUBO, M., TANAKA, Y. & SAEKI, S. (2002). Measurement of stress and strain during tensile testing of gellan gum gels: effect of deformation speed. Carbohydrate Polymers, 47 (1), 1-5.

TO, K. M. (1998). Novel textures with gellan gum. Food Ingredients Europe: Conference Proceedings, London, November1997, 148-152.

WILLOUGHBY, L. & KASAPIS, S. (1994). The Influence of Sucrose upon the Gelation of Gellan Gum in Large Deformation Compression Analysis. Food Ingredients Europe, 120-125.

Grape Juice Gels
GASPAR, C., LAUREANO, O. & SOUSA, I. (1998). Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture. Zeitschrift fur Lebensmittel-Untersuchung & Forschung, 206 (3), 169-174.

SOUSA, I. M. N., MATIAS, E. C. & LAUREANO, O. (1997). The texture of low calorie grape juice jelly. Z. Lebensm. Unters. Forsch., 205, 140-142.

Guar
DURIG, T. & FASSIHI, R. (2002). Guar-based monolithic matrix systems: effect of ionizable and non-ionizable substances and excipients on gel dynamics and release kinetics. Journal of Controlled Release, 80, 45-56.

WANG, F., WANG, Y. J., & SUN, Z. (2002). Conformational role of xanthan gum in its interaction with guar gum. Journal of Food Science, 67 (9), 3289-3294.

Konjac Flour Gels
HUANG, H. Y. & LIN, K. W. (2004). Influence of pH and added gums on the properties of konjac flour gels. International Journal of Food Science and Technology, 39, 1009-1061.

Locust Bean Gum
ALVES, M. M., ANTONOV, Y. A. & GONCALVES, M. P. (2000). Phase equilibria and mechanical properties of gel-like water-gelatin-locust bean gum systems. International Journal of Biological Macromolecules, 27, 41-47.

DOYLE, J. P., GIANNOULI, P., MARTIN, E. J., BROOKS, M. & MORRIS, E. R. (2006). Effect of sugars, galactose content and chain length on freeze-thaw gelation of galactomannans. Carbohydrate Polymers, 64, 391-401.

DUNSTAN, D. E., CHEN, Y., LIAO, M.-L., SALVATORE, R., BOGER, D. V. & PRICA, M. (2001). Structure and rheology of the kappa-carrageenan/locust bean gum gels. Food Hydrocolloids, 15, 475-484.

JAROSZEWSKI, A. R., BRAGA, A. L. M. & CUNHA, R. L. (2003). Effect of locust bean gum and NaCl/KCl on the gelation process of acidified casein. Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

WANG, F., WANG, Y.-J. & SUN, Z. (2002). Conformational role of xanthan in its interaction with locust bean gum. Journal of Food Science, 67 (7), 2609-2614.

Maillard Protein Gels
ARMSTRONG, H. J., HILL, S. E. & MITCHELL, J. R. (1994). Enhancement of the Gelation of Food Macromolecules Using the Maillard Reaction and Elevated Temperatures. Maillard Reactions in Chemistry, Food & Health, 159-163.

ARMSTRONG, H. J., HILL, S. E., SCHROOYEN, P. & MITCHELL, J. R. (1994). A Comparison of the Viscoelastic Properties of Conventional and Maillard Protein Gels. Journal of Texture Studies, 25, 285-298.

Milk Gels
DE VRIES, J. (2002). Interaction of carrageenan with other ingredients in dairy dessert gels. Taken from: Gums and Stabilisers II (ed. P.A. Williams, G. O. Phillips), 201-210.

VASBINDER, A. J., ALTING, A. C., VISSCHERS, R. W. & DE KRUIF, C. G. (2003). Texture of acid milk gels: formation of disulfide cross-links during acidification. International Dairy Journal, 13, 29-38.

Mixed Gels
AUTIO, K., KUUVA, T., ROININEN, K., & LAHTEENMAKI, L. (2003). Rheological properties, microstructure and sensory perception of high-amylose starch-pectin mixed gels. Journal of Texture Studies, 33, 473-486.

CRAIG, D. Q. M., KEE., A., TAMBURIC, S. & BARNES, D. (1997). An investigation into the temperature dependence of the rheological synergy between xanthan gum and locust bean gum mixtures. J. Biomater. Sci. Polymer Edn., 8 (5), 377-389.

GASPAR, C., LAUREANO, O. & SOUSA, I. (1998). Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture. Zeitschrift fur Lebensmittel-Untersuchung & Forschung, 206 (3), 169-174.

Oat Starch Gels
LIU, H. & AMES, N. (2000). Genotype differences in heat-moisture treated oat. Poster presented at 85th AACC Annual Meeting, Kansas City, USA,Nov 5-9, 2000.

Pectin
AUTIO, K., KUUVA, T., ROININEN, K., & LAHTEENMAKI, L. (2003). Rheological properties, microstructure and sensory perception of high-amylose starch-pectin mixed gels. Journal of Texture Studies, 33, 473-486.

AUTIO, K., LANTTO, R. & BUCHERT, J. (2003). Gel-formation of sugar beet pectin by laccase. Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland, Feb 2003.

BARRERA, A. M., RAMIREZ, J. A., GONZALEZ-CABRIALES, J. J. & VAZQUEZ, M. (2002). Effect of pectins on the gelling properties of surimi from silver carp. Food Hydrocolloids, 16 (5), 441-447.

DEMARS, L. L. & ZIEGLER, G. R. (2001). Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids, 15 (4-6), 643-653.

EVANGELIOU, V., RICHARDSON, R. K. & MORRIS, E. R. (2000). Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels. Carbohydrate Polymers, 42, 245-259.

FRIIS, A., NORSKER, M. & BREGNHOJ, D. (1998). Comparison of rheological measurements for characterisation of pectin gels. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

KUUVA, T., LANTTO, R., REINIKAINEN, T., BUCHERT, J. & AUTIO, K. (2003). Rheological properties of laccase-induced sugar beet pectin gels. Food Hydrocolloids, 17, 679-684.

NORSKER, M., JENSEN, M., ADLER-NISSEN, J. (2000). Enzymatic gelation of sugar beet pectin in food products. Food Hydrocolloids, 14, 237-243.

TURQUOIS, T., RINAUDO, M., TARAVEL, F. R. & HEYRAUD, A. (1999). Extraction of highly gelling pectin substances from sugar beet pulp and potato pulp: influence of extrinsic parameters on their gelling properties. Food Hydrocolloids, 13, 255-262.

Polymer Gels
HAGERSTROM, H., & EDSMAN, K. (2003). Limitations of the rheological mucoadhesion method: The effect of the choice of conditions and the rheological synergism parameter. European Journal of Pharmaceutical Sciences, 28, 349-357.

Polysaccharide Gels
COVIELLO, T., ALHAIQUE, F., PARISI, C., MATRICARDI, P., BOCCHINFUSO, G. & GRASSI, M. (2004). A new polysaccharide gel matrix for drug delivery: preparation and mechanical properties. Journal of Controlled Release.

Protein Gels
ALTING, A. C., VAN DE MEULENA, E. T., HUGENHOLTZ, J. & VISSCHERS, R. W. (2003). Control of texture of cold-set gels through programmed bacterial acidification. International Dairy Journal, In press.

AVANZA, V., PUPPO, C. & ANON, C. (2003). Rheological properties of amaranth protein gels. Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland Feb 2003.

BARRETT, A., PRAKASH, A., SAKELAKOS, D., TAUB, I., COHEN, S. & OHASHI, Y. (1998). Moisture migration in idealized bilayer systems: relationships among water-associated properties, structure, and texture. Food Hydrocolloids, 12, 401-408.

PEKARSKI, K. C., FAUSTMAN, C., BARRETT, A. H. & HOAGLAND, T. A. (2002). The effects of hexenal and malondialdehyde on the gelling ability of myofibrillar proteins. Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

REMONDETTO, G. E., PAQUIN, P. & SUBIRADE, M. (2002). Cold gelation of beta-lactoglobulin in the presence of iron. Journal of Food Science, 67 (2), 586-595.

SADAR, L. N., ARGIN, S. & LO, Y. M. (2003). Rheological properties of a novel microbial exopolysaccharide produced from lactose by bifidobacterium longum BB-79. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Rice Flour Gels
HETTIARACHCHY, N. S., GRIFFIN, V. K., GNANASAMBANDAM, R., MOLDENHAUER, K. & SIEBENMORGEN, T. (1997). Physicochemical properties of three rice varieties. Journal of Food Quality, 20 (4), 279-289.

PATINDOL, J. & WANG, Y.-J. (2002). Fine structures of starches from long-grain rice cultivars with different functionality. Cereal Chemistry, 79 (3), 465-469.

WANG, Y.-J., WANG, L., SHEPHARD, D., WANG, F. & PATINDOL, J. (2002). Properties and structures of flours and starches from whole, broken and yellowed rice kernals in a model study. Cereal Chemistry, 79 (3), 383-386.

Rice Starch Gel
BAO, J. S., CAI, Y. Z. & CORKE, H. (2001). Prediction of rice starch quality parameters by near-infrared reflectance spectroscopy. Journal of Food Science, 66 (7), 936-939.

TAN, Y., SUN, M. & CORKE, H. (2002). Physicochemical properties of an elite rice hybrid. Journal of the Science of Food and Agriculture, 82 (14), 1628-1636.

WANG, Y. J. & WANG, L. (2003). Structures of four way rice starches in relation to thermal, pasting, and textural properties. Cereal Chemistry, 79 (2), 252-256.

Sago Wheat Gel
ZAIDUL, I. S. M., KARIM, A. A., MANAN, D. M. A., ARIFFIN, A., NORULAINI, N. A. N. & OMAR, A. K., M. (2002). Study of rheological profile analysis related to texture for mixtures of sago-wheat gel. International Journal of Food Properties, 5 (3), 585-598.

Salivary Replacement Gels
KELLY, H. M., PURCELL, C. H. & DEASY, P. B. (2000). Development of a salivary replacement gel for the symptomatic treatment of xerostomia. Proceedings of the International Symposium of Controlled Release Bioactive Materials, Paris, 11-13 July, 2000.

Skim Milk Gels
GODDARD, S. J. & AUGUSTIN, M. A. (1995). Formation of acid-heat-induced skim milk gels in the pH range 5.0-5.7: effect of the addition of salts and calcium chelating agents. Journal of Dairy Research, 62, 491-500.

Soybean Flour Gel
BHATTACHARYA, S. & JENA, R. (2006). Gelling behaviour of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties. Journal of Food Engineering, In Press.

Soy Protein Isolate
BAEZA, R. I., CARP, D. J., MARTELLI, P. & PILOSOF, A. M. R. (2002). Mixed biopolymer gels of k-carrageenan and soy protein isolate. Taken from: Plant biopolymer science (Ed. D. Renard, G. Delle Valle, Y. Popineau), 191- 200.

BOATWRIGHT, W. L. & HETTIARACHCHY, N. S. (1995). Spray-dried soy protein isolate solubility, gelling characteristics, and extractable protein as affected by antioxidants. Journal of Food Science, 60 (4), 806-809.

CABODEVILA, O., HILL, S. E., ARMSTRONG, H. J., DE SOUSA, I. & MITCHELL, J. R. (1994). Gelation Enhancement of Soy Protein Isolate using the Maillard Reaction and High Temperature. Journal of Food Science, 59 (4), 872-875.

HILL, S. E., MITCHELL, J. R. & ARMSTRONG, H. J. (1991). The production of heat stable gels at low protein concentration by the use of the Maillard reaction. Taken from: Gums & Stabilisers for the Food Industry 6 (Eds. G. O. Phillips, P. A. Williams & D. J. Wedlock) pp. 471-478.

MOLINA, E., DEFAYE, A. B., LEDWARD, D. A. (2002). Soy protein pressure-induced gels. Food Hydrocolloids, 16, 625-632.

MOLINA, E. & LEDWARD, D. A. (2003). Effects of combined high-pressure and heat treatment on the textural properties of soya gels. Food Chemistry, 80, 367-370.

RICKERT, D. A., JOHNSON, L. A. & MURPHY, P. A. (2004). Functional properties of improved glycinin and b-conglycinin fraction. Journal of Food Science, 69 (4), 303-311.

TAY, S. L. & PERERA, C. O. (2004). Physicochemical properties of 7S and 11S protein mixtures coagulated by glucono-d-lactone. Journal of Food Science, 69 (4), 139-143.

Soy Protein Concentrate
SUROWKA, K., ZMUDZINSKI, D. & SUROWKA, J. (2003). Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components. Trends in Food Science and Technology, In Press.

Starch Gels
AGUILERA, J. M. & ROJAS, E. (1996). Rheological, thermal and microstructural properties of whey protein-cassava starch gels. Journal of Food Science, 61 (5), 962-966.

AGUILERA, J. M. & BAFFICO, P. (1997). Structure-mechanical properties of heat-induced whey protein/cassava starch gels. Journal of Food Science, 62 (5), 1048-1066.

ARVISENET, G. & CAYOT, N. (2001). Influence of aroma compounds on large deformation properties of starch-based systems during aging. Journal of Texture Studies, 32 (3), 185-203.

ARVISENET, G., LAFARGE, C., CAYOT, N. & TAISANT, C. (2000). Effect of isoamyl acetate on the rheological behaviour of a starch-based food product, during all the product life time. Interactions of Food Matrix with Small Ligands Influencing Flavour and Texture, 175-180, 2000.

BAIK, B. K. & JACKOWSKI, R. (2004). Characteristics of granular cold-water gelling starches of cereal grains and legumes prepared using liquid ammonia and ethanol. Cereal Chemistry, 81 (4), 538-543.

BAO, J. S., CAI, Y. Z. & CORKE, H. (2001). Prediction of rice starch quality parameters by near-infrared reflectance spectroscopy. Journal of Food Science, 66 (7), 936-939.

BETA, T., OBILANA, A. B. & CORKE, H. (2001). Genetic diversity in properties of starch from Zimbabwean sorghum landraces. Cereal Chemistry, 78 (5), 583-589.

BETA, T., CORKE, H., TAYLOR, J. R. N. & ROONEY, L. W. (2001). Effect of steeping treatment on pasting and thermal properties of sorghum starches. Cereal Chemistry, 78 (3), 303-306.

BETA, T., CORKE, H., TAYLOR, J. R. N. (2001). Starch properties of Barnard Red, a South African red sorghum of significance in traditional african brewing. Starch, 52 (12), 467-470.

BETA, T. & CORKE, T. (2001). Genetic and environmental variation in Sorghum starch properties. Journal of Cereal Science, 34 (3), 261-268.

CAYOT, N., LAFARGE, C., ARVISENET, G. & TAISANT, C. (2000). Influence of aroma compounds on the mechanical properties of starch-based food systems. Journal of Texture Studies, 31, 297-313.

COLLADO, L. S. & CORKE, H. (1999). Heat-moisture treatment effects on sweetpotato starches differing in amylose content. Food Chemistry, 65 (3), 339-346.

CZUCHAJOWSKA, Z., KLAMCZYNSKI, A., PASZCZYNSKA, B. & BAIK, B. K. (1998). Structure and functionality of barley starches. Cereal Chemistry, 75 (5), 747-754.

CZUCHAJOWSKA, Z., OTTO, T., PASZCZYNSKA, B., BAIK, B-K. (1998). Composition , thermal behaviour, and gel texture of prime and tailings starches from garbanzo beans and peas. Cereal Chemistry, 75 (4), 466-472.

DANIEL, J. R. (2001). The effect of inulin on the texture of normal corn starch gels. Paper presented at IFT meeting, 23-25 June, 2001, New Orleans, USA.

EDWARDS, R. H., BERRIOS, J. D. J., MOSSMAN, A. P., TAKEOKA, G. R., WOOD, D. F. & MACKEY, B. E. (1998). Texture of jet cooked, high amylose corn starch-sucrose gels. Lebensmittel Wissenschaft und Technologie, 31 (5), 432-438.

GARZON, G. A., GAINES, C. S., MOHAMED, A. & PALMQUIST, D. E. (2003). Effect of oil content and pH on the physicochemical properties of corn starch-soybean oil composites. Cereal Chemistry, 80 (2), 154-158.

LI, J. & CORKE, H. (1999). Physicochemical properties of normal and waxy Job's tears (Coix lachryma-jobi L.) starch. Cereal Chemistry, 76 (3), 413-416.

LIN, Y. P., ABOUBACAR, A., ZEHR, B. E. & HAMAKER, B. R. (2002). Corn dry-milled grit and flour fractions exhibit differences in amylopectin fine structure and gel texture. Cereal Chemistry, 79 (3), 354-358.

LIU, H., RAMSDEN, L. & CORKE, H. (1997). Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch. Carbohydrate Polymers, 34, 283-289.

LO, C. T. & RAMSDEN, L. (2000). Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels. Nahrung, 44, 3, 211-214.

MALI, S., SILVA, R. A. S., GROSSMAN, M. V. E., SILVA, R. S. F. & BORSATO, D. (2001). Optimisation of the production of acetylated distarch adipates using the novel software 'MULTIPLEX'. International Journal of Food Science and Technology, 36, 641-647.

MISHRA, S. & RAI, T. (2006). Morphology and functional properties of corn, potato and tapioca starches. Food Hydrocolloids, 20, 557-566.

OZCAN, S. & JACKSON, D. S. (2005). Functionality behavior of raw and extruded corn starch mixtures. Cereal Chemistry, 82 (2), 223-227.

PEREZ, E. E., BREENE, W. M. & BAHNASSEY, Y. A. (1998). Variations in the gelatinization profiles of cassava, sagu and arrowroot native starches as measured with different thermal and mechanical methods. Starch, 50, 2, 70-72.

ROJAS, J. A., ROSELL, C. M. & BENEDITO DE BARBER, C. (2001). Role of maltodextrins in the staling of starch gels. European Food Research Technology, 212 (3), 364-368.

SADOWSKA, J., WRONKOWSKA, M., LEWANDOWICZ. G. & SORAL-SMIETANA, M. (2003). Texture vs rheological behaviour of oxidised potato starch gels. Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland, Feb 2003.

SEETHARAMAN, K., TZIOTIS, A., BORRAS, F., WHITE, P. J. FERRER, M. & ROBUTTI, J. (2001). Thermal and functional characterisation of starch from Argentinian corn. Cereal Chemistry, 78 (4), 379-386.

SUH, D. S., CHANG, P. S. & KIM, K.-O. (2002). Physicochemical properties of corn starch selectively oxidised with 2,2,6,6-tetramethyl-1-piperdinyl oxoammonium ion. Cereal Chemistry, 79 (4), 576-581.

THURKOW, W. (1998). Instant potato starch with gelling capacity. Paper presented at FIE, Frankfurt, November, 1998.

VANDEPUTTE, G. E., VERMEYLEN, R., GEEROMS, J. & DELCOUR, J. A. (2003). Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture. Journal of Cereal Science, 38, 61-68.

VESTERINEN, E., SUORTTI, T. & AUTIO, K. (2001). Effects of preparation temperature on gelation properties and molecular structure of high-amylose maize starch. Cereal Chemistry, 78 (4), 442-446.

WATTANACHANT, S., MUHAMMAD, K., MAT HASHIM, D. & RAHMAN, R. A. (2003). Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties. Food Chemistry, 80, 463-471.

WONGSUBAN, B., MUHAMMAD, K., GHAZALI, Z., HASHIM, K. & HASSAN, M. A. (2003). The effect of electron beam irradiation on preparation of sago starch/polyvinyl alcohol foams. Nuclear Instruments and Methods in Physics Research, 211, 244-250.

YAMIN, F. F., LEE, M., POLLAK, L. M. & WHITE, P. J. (1999). Thermal properties of starch in corn variants isolated after chemical mutagenesis of inbred line B73. Cereal Chemistry, 76 (2), 175-181.

YOUNG, N. W. G., MUHRBECK, P. & POULSEN, P. (1998). Potato starch gels, rheology and sensory testing: the connection. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

Whey Protein Gels
ALTING, A. C., VAN DE MEULENA, E. T., HUGENHOLTZ, J. & VISSCHERS, R. W. (2003). Control of texture of cold-set gels through programmed bacterial acidification. International Dairy Journal, In press.

BEAULIEU, M., TURGEON, S. L. & DOUBLIER, J.-L. (2001). Rheology, texture and microstructure of whey proteins/low methoyl pectins mixed gels with added calcium. International Dairy Journal, 11 (11-12), 961-967.

BLECKER, C., PAQUOT, M. & DEROANNE, C. (2000). Gelling properties of whey proteins after enzymic fat hydrolysis. Journal of Food Science, 65 (4), 561-563.

HONGSPRABHAS, P. & BARBUT, S. (1998). Effects of N-ethylmaleimide and CaCl2 on cold gelation of whey protein isolate. Food Research International, 30 (6), 451-455.

HUANG, X. L., CATIGNANI, G. L. & SWAISGOOD, H. E. (1999). Modification of rheological properties of whey protein isolates by limited proteolysis. Nahrung, 43 (2), 79-85.

JU, Z. Y. & KILARA, A. (1998). Textural properties of cold-set gels induced from heat-denatured whey protein isolates. Journal of Food Science, 63 (2), 288-292.

JU, Z. Y. & KILARA, A. (1998). Effects of preheating on properties of aggregates and of cold-set gels of whey protein isolate. Journal of Agriculture and Food Chemistry, 46, 3604-3608.

JU, Z. Y. & KILARA, A. (1998). Gelation of hydrolysates of a whey protein isolate induced by heat, protease, salts and acid. International Dairy Journal, 8 (4), 303-309.

JU, Z. Y. & KILARA, A. (1998). Properties of gels induced by heat, protease, calcium salt, and acidulant from calcium ion-aggregated whey protein isolate. Journal of Dairy Science, 81 (5), 1236-1243.

JU, Z. Y. & KILARA, A. (1998). Aggregation induced by calcium chloride and subsequent thermal gelation of whey protein isolate. Journal of Dairy Science, 81 (4), 925-931.

JU, Z. Y. & KILARA, A. (1998). Gelation of pH-aggregated whey protein isolate solution induced by heat, protease, calcium salt, and acidulant. Journal of Agricultural & Food Chemistry, 46, 1830-1835.

NGARIZE, S., ADAMS, A., HOWELL, N. K. (2003). Studies on egg albumin and whey protein interactions by FT-Raman spectroscopy and rheology. Food Hydrocolloids.

PUYOL, P., PEREZ, M. D. & CALVO, M. (1999). Rheological properties of commercial whey protein samples from the MADGELAS survey. International Journal of Food Science and Technology, 34, 565-572.

THOMAS, R., PAULSON, A. T. & TUNG, M. A. (1997). Viscoelasticity and strength in model composite gels of whey proteins containing microspheres. Paper presented at the 7th International Congress on Engineering and Food Conference, Brighton, UK, April, 1997.

TURGEON, S. L. & BEAULIEU, M. (2001). Improvement and modification of whey protein gel texture using polysaccharides. Food Hydrocolloids, 15 (4-6), 583-591.

Xanthan
BRAGA, A. L. M., JAROSZEWSKI, A. R. & CUNHA, R. L. (2003). Stress relaxation and mechanical properties of caseinate-annealed xanthan-sucrose gels acidified with glucono-d-lactone. Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland February, 2003.

WANG, F., WANG, Y.-J. & SUN, Z. (2002). Conformational role of xanthan in its interaction with locust bean gum. Journal of Food Science, 67 (7), 2609-2614.

WANG, F., WANG, Y. J., & SUN, Z. (2002). Conformational role of xanthan gum in its interaction with guar gum. Journal of Food Science, 67 (9), 3289-3294.