Orientador(es)
Resumo(s)
Gelation (Tgel) and melting (Tm) temperatures of kappa-carrageenan gels and 4:1 kappa-carrageenan/locust bean gum mixed gels, at different total potassium concentrations (CT), were determined by means of rheological (dynamic and viscosimetric) measurements. The log CT was linearly related to Tgel−1 and Tm−1. Differences found between both systems are discussed.
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Contexto Educativo
Citação
FERNANDES, P. B. ; GONÇALVES, M. P. ; DOUBLIER, J. L. - Phase diagrams in kappa-carrageenan/locust bean gum systems. Food Hydrocolloids. ISSN 0268-005X. Vol. 5, n.º 1-2 (1991), p. 71-73
Editora
Elsevier