Hybrid carrageenans: Isolation, chemical structure, and gel properties

Advances in Food and Nutrition Research

Volumn 72, Issue , 2014, Pages 17-43

  Hilliou, Loic ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Carrageenan mixture; Gel; Hybrid carrageenan; Solution; Strain at break

Indexed keywords

CARRAGEENAN; GEL;

AQUACULTURE; CHEMICAL STRUCTURE; CHEMISTRY; FLOW KINETICS; FOOD INDUSTRY; GEL; ISOLATION AND PURIFICATION; SEASON; SEAWEED;

AQUACULTURE; CARRAGEENAN; FOOD INDUSTRY; GELS; MOLECULAR STRUCTURE; RHEOLOGY; SEASONS; SEAWEED;

EID: 84904875067     PISSN: 10434526     EISSN: None     Source Type: Book Series    
DOI: 10.1016/B978-0-12-800269-8.00002-6     Document Type: Chapter

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