Phase behavior of the ι-Carrageenan/Maltodextrin/water system at different potassium chloride concentrations and temperatures

Food Biophysics

Volumn 4, Issue 2, 2009, Pages 119-125

  Wang, Xiaoyong ^a   Ziegler, Gregory R ^b  

^a EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Carrageenan; Flory Huggins interaction parameter; Maltodextrin; Phase diagram

Indexed keywords

EID: 67349109871     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-009-9108-9     Document Type: Article

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