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Archive | 1994

Alginates and Gellan Gum: Complementary Gelling Agents

George R. Sanderson; David Ortega

Alginates and gellan gum both have a high affinity for calcium ions. Their ability to form gels with these ions is not only well known but is also exploited in many applications. Alginate gels are usually formed in the cold, without recourse to heating, while gellan gum gels are normally prepared by heating and cooling. These two polymers can thus be considered to be complementary rather than competitive gelling agents.


Archive | 1986

Low-acetyl gellan gum blends

George R. Sanderson; Ross C. Clark; Ken Clare; David J. Pettitt


Archive | 1993

Process for preparing low-fat fried food

William F. Chalupa; George R. Sanderson


Archive | 1989

Gellan/K-carrageenan/mannan blends

Virginia L Bell; David Ortega; George R. Sanderson


Archive | 1994

Process for preparing low-fat fried food or low-fat fried type food using gellan gum

William F. Chalupa; George R. Sanderson


Archive | 1995

Non-melting gellan gum gel pieces containing milk solids

Virginia L Bell; Tina Gaut; Neil Rolley; George R. Sanderson


Archive | 1995

Gels a base d'alginate

David Ortega; George R. Sanderson; Thomas Sifferman


Archive | 1995

Fettfreier Brotaufstrich enthaltend Gellan Gummi Lowfat spreads containing gellan gum

William F. Chalupa; George R. Sanderson


Archive | 1995

Alginatgele alginate gels

David Ortega; George R. Sanderson; Thomas Sifferman


Archive | 1995

Geles de alginato.

David Ortega; George R. Sanderson; Thomas Sifferman

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