Fernandes, Paulo B.Gonçalves, M.P.Doublie, Jean-Louis2011-09-132011-09-131994FERNANDES, 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. 345-349http://hdl.handle.net/10400.14/5464Kappa-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.engjournal article10.1016/S0268-005X(09)80346-985025323295A1994PH49200015