The influence of locust bean gum and dextran on the gelation of κ-carrageenan

Biopolymers

Volumn 38, Issue 5, 1996, Pages 655-664

  Williams, P A ^a   Langdon, M J ^a  

^a GLYNDWR UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION EFFECTS; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRON SPIN RESONANCE SPECTROSCOPY; GELATION; POLYSACCHARIDES; RHEOLOGY; THERMAL EFFECTS;

CARRAGEENAN; DEXTRAN; LOCUST BEAN GUM;

BIOPOLYMERS;

ALGAROBA; CARRAGEENAN; DEXTRAN;

ARTICLE; CONTROLLED STUDY; COOLING; DIFFERENTIAL SCANNING CALORIMETRY; DYNAMICS; ELECTRON SPIN RESONANCE; GEL; HEATING; TEMPERATURE DEPENDENCE;

EID: 0030152701     PISSN: 00063525     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0282(199605)38:5<655::aid-bip9>3.0.co;2-r     Document Type: Article

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