| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.46 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Kappa-carrageenan/locust bean gum interactions at the minimum gelling concentration have been studied by dynamic and viscosity measurements at 15°C. Both rheological methods used have been shown to be complementary. The existence of a weak network structure exhibiting thixotropic behaviour has been observed. The formation of the weak network is discussed.
Description
Keywords
Pedagogical Context
Citation
FERNANDES, Paulo B. ; GONÇALVES, M.P. ; DOUBLIE, Jean-Louis - Rheological description at the minimum gelling conditions of kappa-carrageenan/locust bean gum systems. Food Hydrocolloids. ISSN 0268-005X. Vol. 8, n.º 3-4 (1994), p. 345-349
Publisher
Elsevier