Structure and rheology of the κ-carrageenan/locust bean gum gels

Food Hydrocolloids

Volumn 15, Issue 4-6, 2001, Pages 475-484

  Dunstan, D E ^a   Chen, Y ^a   Liao, M L ^a   Salvatore, R ^a   Boger, D V ^a   Prica, M ^b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b CSIRO   (Australia)

Author keywords

Locust bean gum; Rheology; Structure; Syneresis; Carrageenan

Indexed keywords

ELASTICITY; POTASSIUM COMPOUNDS;

CARRAGEENANS; CHARACTERISTIC LENGTH; CRYO-SEM; GUM CONCENTRATION; LENGTH SCALE; LOCUST BEAN GUM; RHEOLOGICAL BEHAVIOUR; SHEAR MEASUREMENTS; SYNAERESIS; Κ-CARRAGEENAN;

GELS;

ALGAROBA; CARRAGEENAN;

CARBOHYDRATE ANALYSIS; CONDUCTANCE; CONFERENCE PAPER; CRYOELECTRON MICROSCOPY; FLOW KINETICS; SCANNING ELECTRON MICROSCOPY; SHEAR RATE; STRUCTURE ANALYSIS;

PHASEOLUS (ANGIOSPERM);

EID: 0035183234     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00054-6     Document Type: Article

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