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Food Hydrocolloids

Volumn 14, Issue 3, 2000, Pages 203-208

Gelatin/iota-carrageenan interactions in non-gelling conditions

(5) Michon, C a Vigouroux, F b Boulenguer, P b Cuvelier, G a Launay, B a

a AGROPARISTECH (France)

b RandD Food Additives Division (France)

Author keywords

Gelatin; Interaction; Iota carrageenan; Phase diagram

Indexed keywords

ABSORPTION SPECTROSCOPY; AROMATIC COMPOUNDS; GELATION; PHASE DIAGRAMS; SODIUM CHLORIDE;

% REDUCTIONS; ATTRACTIVE INTERACTIONS; CONDITION; GELATIN; INTERACTION; IOTA-CARRAGEENAN; NEGATIVE CHARGE; NEGATIVELY CHARGED; POSITIVE CHARGES; SALT CONCENTRATION;

PHASE SEPARATION;

CARRAGEENAN; GELATIN; POLYMER; SODIUM CHLORIDE;

ARTICLE; COMPLEX FORMATION; CONCENTRATION RESPONSE; MOLECULAR INTERACTION; PH; THERMODYNAMICS; TURBIDITY;

EID: 0033803312 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(99)00068-5 Document Type: Article

Times cited : (33)

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