Structure evolution of carrageenan/milk gels: Effect of shearing, carrageenan concentration and nu fraction on rheological behavior

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 541-547

  Michon, C ^a   Chapuis, C ^a   Langendorff, V ^b   Boulenguer, P ^b   Cuvelier, G ^a  

^a Université Paris Saclay   (France)

^b Research Center   (France)

Author keywords

Carrageenan; Milk; Mixed systems; Rheology; Strain hardening

Indexed keywords

COOLING SYSTEMS; GELS; PHASE SEPARATION; SHEARING; STRAIN HARDENING;

AT RESTS; CARRAGEENANS; GEL EFFECT; HELICAL STRUCTURES; IOTA-CARRAGEENAN; MILK; MILK GELS; MIXED SYSTEMS; RHEOLOGICAL BEHAVIOUR; STRUCTURE EVOLUTION;

GELATION;

CARRAGEENAN; POLYSACCHARIDE;

AGING; CONFERENCE PAPER; COOLING; DRUG CONCENTRATION; FLOW KINETICS; FOOD ANALYSIS; GEL; GELATION; MILK; PHASE SEPARATION; PHYSICAL CHEMISTRY; PRECURSOR; SEAWEED; STRUCTURE ANALYSIS; TEMPERATURE; TEMPERATURE DEPENDENCE;

ALGAE;

EID: 12344264748     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.018     Document Type: Conference Paper

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