Prof. Martin Chaplin of the London South Bank Univ. has a very good web resource for polysaccharides/hydrocolloids. It can be found here… http://www.lsbu.ac.uk/water/hydro.html Did you know ?… Gums that are used in food applications can be used to temporarily bind and stabilize soil ?Guar, pre-gelatinized starch, and psyllium [mainly arabinoxlyan and better known as Metamucil] [...]
A new post from Martin Lersch over at Khymos. http://blog.khymos.org/2009/01/26/has-molecular-gastronomy-reached-the-plateau-of-productivity/ Personally I think it’s just a semantic argument and people can interpret the term “molecular gastronomy” as they please. Meanwhile other types of “gastronomy” and foodways will go on as they’ve always done.
http://hervethis.blogspot.com/ One of the founders of the molecular gastronomy movement is blogging [mostly in French]. Read more about it herehttp://blog.khymos.org/2009/01/17/herve-this-is-blogging/
The Polymer Science learning Center at the Dept of Polymer Science at Southern Miss. http://pslc.ws/ The “Macrogalleria” where the rubber (pardon the pun) hits the road. http://pslc.ws/mactest/index.htm Seehttp://pslc.ws/mactest/tg.htm for the glass transition and this for a demo of… http://pslc.ws/macrog/demos/bball.htm See…http://pslc.ws/mactest/dsc.htm for Differential scanning calorimetry http://pslc.ws/mactest/crystal.htm for polymer crystallinity This is mostly about synthetic polymers but [...]
H. Zhang , M. Yoshimura , K. Nishinari , M. A. K. Williams , T. J. Foster, I. T. Norton. 2001. Gelation behaviour of konjac glucomannan with different molecular weights Biopolymers Volume 59 Issue 1, Pages 38 – 50 The full text PDF can be sourced through the OSU library via the Biopolymers journal home [...]
I guess honey gives you energy; therefore why it’s a topic for the DOE.http://www.newton.dep.anl.gov/askasci/gen06/gen06278.htm From a more conventional sources – the N a t i o n a l H o n e y B o a r d F o o d T e c h n o l o g y / Pr [...]
OTHER FOOD RHEOLOGY PRIMERS: it might help look with these different perspectives -From Pawan Takhar, Ph.D.Assistant Professor – Food Engineering at Texas Tech U.apps.depts.ttu.edu/afs/home/ptakhar/Teaching/Rheology/IntroRheology_ptakhar.ppt If the link does not work try typing “rheology ptakhar” into gOOgle; it should be the first hit. -From Dr Mukund V Karwe (http://foodsci.rutgers.edu/karwe/) from Rutgers Food Sciencehttp://www.scribd.com/doc/7469395/Food-Rheology Why food rheology [...]