Thermal and viscoelastic properties of κ/ι-hybrid carrageenan gels obtained from the Portuguese seaweed Mastocarpus stellatus

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 20, 2006, Pages 7870-7878

  Hilliou, L ^a   Larotonda, F D S ^a   Sereno, A M ^a   Goncalves M P ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

hybrid carrageenan; Chemical structure; Gel viscoelasticity; Mastocarpus stellatus

Indexed keywords

CARRAGEENAN;

ARTICLE; CHEMISTRY; ELASTICITY; GEL; HEAT; MOLECULAR WEIGHT; RED ALGA; STRUCTURE ACTIVITY RELATION; VISCOSITY;

ALGAE, RED; CARRAGEENAN; ELASTICITY; GELS; HEAT; MOLECULAR WEIGHT; STRUCTURE-ACTIVITY RELATIONSHIP; VISCOSITY;

MASTOCARPUS STELLATUS;

EID: 33750437222     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0612934     Document Type: Article

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