Gelling properties of a κ/ι hybrid carrageenan: Effect of concentration and steady shear

International Journal of Food Science and Technology

Volumn 42, Issue 6, 2007, Pages 678-685

  Hilliou, Loïc ^a   Gonçalves, Maria P ^a  

^a Faculdade de Farmácia da Universidade do Porto   (Portugal)

Author keywords

hybrid carrageenans; Fibril structure; Microgel; Particulate gel; Shear controlled gels; Viscoelasticity

Indexed keywords

EID: 34249667709     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01467.x     Document Type: Article

References (17)

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