Search Results - Santoya, Amos M.

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  1. 1
    Gelation mechanism and network structure of mixed kappa carrageenan/lambda carrageenan gels studied by macroscopic and microscopic observation methods

    Gelation mechanism and network structure of mixed kappa carrageenan/lambda carrageenan gels studied by macroscopic and microscopic observation methods by Geonzon, Lester C., Zhuang, Xinye, Santoya, Amos M., Bacabac, Rommel G., Xie, Jingli, Matsukawa, Shingo

    Published in Food hydrocolloids
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  2. 2
    Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking

    Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking by Geonzon, Lester C., Santoya, Amos M., Jung, Hwabin, Yuson, Hannah, Bacabac, Rommel G., Matsukawa, Shingo

    Published in Food hydrocolloids
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