Viscoelastic behaviour of gelatin/iota-carrageenan mixtures

Journal de Chimie Physique et de Physico-Chimie Biologique

Volumn 93, Issue 5, 1996, Pages 828-836

  Michon, C ^a   Cuvelier, G ^a   Launay, B ^a   Parker, A ^b  

^a AGROPARISTECH   (France)

^b R and D   (France)

Author keywords

Gelatin; Mixed gel; Phase diagram; Rheology; Carrageenan

Indexed keywords

EID: 0000268369     PISSN: 00217689     EISSN: None     Source Type: Journal    
DOI: 10.1051/jcp/1996930828     Document Type: Article

References (8)

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2. Tolstoguzov VB, Functional Properties of Food Macromolecules, Elsevier Applied Science Publishers, London and New-York (1986) p 385.
3. Morris VJ, Gums and Stabilisers for the Food Industry 3, IRL Press, Oxford (1986) p 87.
4. Parker A, Brigand G, Miniou C, Trespoey A and Vallée P. Carbohydr. Polym. 20, 253 (1993).
5. Michon C, Cuvelier G and Launay B, Rheol. Acta 32, 94 (1993).
6. Michon C, Cuvelier G, Launay B and Parker A, Food Macromolecules and Colloids, The Royal Society of Chemistry, Cambridge (1995) p 462.
7. Michon C,Cuvelier G, Launay B, Parker A and Takerkart G, Carbohydr. Polym., Special Issue (to be published, 1996).
8. Michon C, Cuvelier G, Launay B and Parker A, J. Chem. Phys. (to be published).