Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel

Food Chemistry

Volumn 210, Issue , 2016, Pages 600-605

  Yuan, Chao ^a   Du, Lei ^a   Zhang, Guangjie ^a   Jin, Zhengyu ^b   Liu, Hui ^a  

^a ANYANG INSTITUTE OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Cyclodextrins; Gel network; Synthesis; Texture profile analysis; Carrageenan

Indexed keywords

CYCLODEXTRINS; HARDNESS; STABILITY; SYNTHESIS (CHEMICAL); THAWING;

CARRAGEENANS; CD CONCENTRATIONS; FREEZE-THAW STABILITY; GEL NETWORKS; KAPPA CARRAGEENAN; TEXTURE BEHAVIOR; TEXTURE CHARACTERISTICS; TEXTURE PROFILE ANALYSIS;

FREEZING;

CARRAGEENAN; CYCLODEXTRIN; GEL;

ADHESION; ANALYTIC METHOD; ARTICLE; CHEWINESS; COHESIVENESS; CONTROLLED STUDY; FOOD TEXTURE; FREEZE THAWING; GEL; GUMMINESS; HARDNESS; HYDROGEN BOND; MECHANICS; SPRINGINESS; SURFACE PROPERTY; TEXTURE PROFILE ANALYSIS; VISCOSITY; WHILE BRITTLENESS; CHEMISTRY; DRUG STABILITY; FREEZING; HEAT;

CARRAGEENAN; CYCLODEXTRINS; DRUG STABILITY; FREEZING; GELS; HARDNESS; HOT TEMPERATURE;

EID: 84966400977     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.014     Document Type: Article

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