Rheological studies on mixtures of agar (Gracilaria changii) and κ-carrageenan

Food Hydrocolloids

Volumn 20, Issue 2-3 SPEC. ISS., 2006, Pages 204-217

  Norziah, M H ^a   Foo, S L ^a   Karim, A Abd ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Agar; Dynamic and transient properties; Rheology; Carrageenan

Indexed keywords

ALGAE; BRITTLE FRACTURE; CREEP; DROPS; ELASTIC MODULI; GELATION; HYSTERESIS; PHASE SEPARATION; RATE CONSTANTS; TEMPERATURE DISTRIBUTION; VISCOSITY;

% REDUCTIONS; AGAR; CARRAGEENANS; CREEP COMPLIANCE; DYNAMICS PROPERTIES; GELLING TEMPERATURE; OSCILLATORY MEASUREMENTS; TRANSIENT PROPERTY; YOUNG MODULUS; Κ-CARRAGEENAN;

POLYSACCHARIDES;

GRACILARIA; GRACILARIA CHANGII;

EID: 25844454748     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.03.020     Document Type: Conference Paper

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