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Resumo(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.
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Citação
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
Editora
Elsevier