Publication
Rheological description at the minimum gelling conditions of kappa-carrageenan/locust bean gum systems
| dc.contributor.author | Fernandes, Paulo B. | |
| dc.contributor.author | Gonçalves, M.P. | |
| dc.contributor.author | Doublie, Jean-Louis | |
| dc.date.accessioned | 2011-09-13T13:37:43Z | |
| dc.date.available | 2011-09-13T13:37:43Z | |
| dc.date.issued | 1994 | |
| dc.description.abstract | 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. | por |
| dc.identifier.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 | por |
| dc.identifier.doi | 10.1016/S0268-005X(09)80346-9 | |
| dc.identifier.eid | 85025323295 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/5464 | |
| dc.identifier.wos | A1994PH49200015 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Elsevier | por |
| dc.title | Rheological description at the minimum gelling conditions of kappa-carrageenan/locust bean gum systems | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | article | por |