Structural and mechanical characterization of κ/ι-hybrid carrageenan gels in potassium salt using Fourier Transform rheology

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2322-2330

  Hilliou, Loic ^a,c   Wilhelm, Manfred ^b   Yamanoi, Mikio ^a   Gonçalves, Maria P ^c  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Cellular microstructure; Colloidal gel; Fourier transform rheology; Strain hardening; hybrid carrageenan

Indexed keywords

CHLORINE COMPOUNDS; ELASTICITY; FOURIER TRANSFORMS; FRACTAL DIMENSION; HARMONIC ANALYSIS; POTASSIUM COMPOUNDS; SHEAR THINNING; STRAIN HARDENING;

CELLULAR MICROSTRUCTURE; COLLOIDAL GELS; CRYO-SEM; FOURIER TRANSFORM RHEOLOGY; HYBRID CARRAGEENAN; POTASSIUM SALTS; STRAIN HARDENING BEHAVIOR; STRUCTURAL AND MECHANICAL CHARACTERIZATIONS; THIRD HARMONIC; Κ/Ι-HYBRID CARRAGEENAN;

GELS;

EID: 70149121914     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.06.008     Document Type: Article

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