Rheological investigation of the interaction between amylose and κ-carrageenan

Carbohydrate Polymers

Volumn 49, Issue 2, 2002, Pages 177-183

  Tecante, A ^a,b   Doublier, J L ^a  

^a CEMAGREF   (France)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Amylose; Carrageenan; Gels; Polysaccharides; Rheology; Viscoelasticity

Indexed keywords

AGGLOMERATION; GELATION; GELS; QUENCHING; RHEOLOGY; SOLUTIONS; TURBIDITY; VISCOELASTICITY;

AMYLOSE;

POLYSACCHARIDES;

EID: 0036680871     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(01)00317-4     Document Type: Article

References (17)

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5. Amylose gelation in low-concentration conditions
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7. A study of some factors influencing amylose gelation
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9. Aggregation of amylose in aqueous systems: The effect of chain length on phase behavior and aggregation kinetics
10. The incompatibility of concentrated aqueous solutions of dextran and amylose and its effects on amylose gelation
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12. Gelation of amylose
13. Thermoreversible networks. Viscoelastic properties and structure of gels
14. Activity coefficient of counter ions and conformation in kappa-carrageenan systems
15. Incipient behavior of gelatin gels