Gelation behaviour of aqueous solutions of different types of carrageenan investigated by low-intensity-ultrasound measurements and comparison to rheological measurements

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 4, 2005, Pages 465-472

  Wang, Qin ^a   Rademacher, Britta ^a   Sedlmeyer, Felix ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Carrageenan; Gelation; Rheology; Ultrasound

Indexed keywords

ATTENUATION; GELATION; GELS; MIXTURES; OSCILLATIONS; SOLUTIONS;

CARRAGEENAS; ELUCIDATION; RHEOLOGICAL MEASUREMENTS; ULTRASONIC ATTENUATION;

ULTRASONIC MEASUREMENT;

EID: 25644443220     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.05.002     Document Type: Article

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