Mechanical properties of κ-carrageenan in high concentration of sugar solutions

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 823-832

  Loret, C ^a   Ribelles, P ^a   Lundin, L ^b  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b CSIRO   (Australia)

Author keywords

Gelation; High concentration of sugar; Carrageenan

Indexed keywords

CHLORINE COMPOUNDS; GLASS TRANSITION; POTASSIUM COMPOUNDS; SUGARS;

AQUEOUS ENVIRONMENT; CARRAGEENANS; COIL-HELIX TRANSITION; CORN SYRUP; GELATION BEHAVIOR; GELLING PROPERTIES; HIGH CONCENTRATION OF SUGAR; SALT CONCENTRATION; SUGAR SOLUTIONS; Κ-CARRAGEENAN;

GELATION;

ZEA MAYS;

EID: 54049118359     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.04.012     Document Type: Article

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