Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment

Food Hydrocolloids

Volumn 31, Issue 1, 2013, Pages 94-102

  Azevedo, Gabriela ^a   Hilliou, Loic ^a   Bernardo, Gabriel ^a   Sousa Pinto, Isabel ^b   Adams, Ralph W ^c   Nilsson, Mathias ^c,d   Villanueva, Ronald D ^e  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF MANCHESTER   (United Kingdom)

^d UNIVERSITY OF COPENHAGEN   (Denmark)

^e University of the Philippines Diliman   (Philippines)

Author keywords

Alkali; Hybrid carrageenan; Hydrogel; Mastocarpus stellatus; Viscoelasticity

Indexed keywords

GELATION; POTASSIUM HYDROXIDE; STRUCTURE (COMPOSITION);

ALKALI; ALKALI TREATMENT; CARRAGEENANS; GEL PROPERTIES; GEL QUALITIES; GELLING PROPERTIES; HYBRID CARRAGEENAN; MASTOCARPUS STELLATUS; PRE-TREATMENTS; TREATMENT DURATION;

SODIUM HYDROXIDE;

MASTOCARPUS STELLATUS;

EID: 84868308553     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.10.010     Document Type: Article

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