Formation of calcium-mediated junction zones at the onset of the sol-gel transition of commercial κ-carrageenan solutions

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Nickerson, Michael T ^a   Darvesh, Rozina ^a   Paulson, Allan T ^b  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Carrageenan; Calcium; Gelling temperature; Junction zones

Indexed keywords

CALCIUM; CARRAGEENAN; CATION; FOOD ADDITIVE; GEL;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; CONFORMATION; GEL; OSMOLARITY; PHASE TRANSITION; TRANSITION TEMPERATURE; YOUNG MODULUS;

CALCIUM; CARBOHYDRATE CONFORMATION; CARRAGEENAN; CATIONS; ELASTIC MODULUS; FOOD ADDITIVES; GELS; MODELS, CHEMICAL; OSMOLAR CONCENTRATION; PHASE TRANSITION; TRANSITION TEMPERATURE;

EID: 77953907051     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01519.x     Document Type: Article

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