Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2054-2061

  Gabriele, A ^a   Spyropoulos, F ^a   Norton, I T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Bridging; Fluid gels; Particle interactions; Particulate gels; Processing effects; Carrageenan

Indexed keywords

SPINODAL DECOMPOSITION;

BRIDGING; CARRAGEENANS; FLUID GEL; GEL FORMATION; KAPPA CARRAGEENAN; KINETIC STUDY; PARTICULATE GEL; PARTICULATES; PROCESSING EFFECTS; Κ-CARRAGEENAN;

GELS;

EID: 70149123218     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.03.018     Document Type: Article

References (15)

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