Corrigendum to "Rheology and structure of mixed kappa-carrageenan /iota-carrageenan gels" [Food Hydrocoll 39C (2014) 272-279], 10.1016/j.foodhyd.2014.01.024;Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 272-279

  Brenner, Tom ^a,b   Tuvikene, Rando ^c,d   Parker, Alan ^e   Matsukawa, Shingo ^b   Nishinari, Katsuyoshi ^a,f  

^a Osaka Prefecture University   (Japan)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^c TALLINN UNIVERSITY   (Estonia)

^d NATIONAL INSTITUTE OF CHEMICAL PHYSICS AND BIOPHYSICS   (Estonia)

^e Analysis and Perception Department   (Switzerland)

^f HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Bicontinuous structure; Carrageenan mixtures; Mixed gels; Phase separation; Rheological properties

Indexed keywords

EID: 84893735631     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.08.013     Document Type: Erratum

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