Ultrasound assisted-viscosifying of kappa carrageenan without heating

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 85-91

  Azizi, Rezvan ^a   Farahnaky, Asgar ^a,b  

^a SHIRAZ UNIVERSITY   (Iran)

^b CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Carrageenan; Power ultrasound; Viscosifying effect

Indexed keywords

BIOMOLECULES; CHLORINE COMPOUNDS; DISPERSION (WAVES); POTASSIUM COMPOUNDS; SHEAR FLOW; SHEAR STRESS; SHEAR THINNING; ULTRASONIC WAVES;

CARRAGEENANS; DISPERSION IN WATER; KAPPA CARRAGEENAN; POWER; POWER ULTRASOUND; RHEOLOGICAL CHARACTERISTICS; ULTRA-SONICATION; ULTRASOUND TREATMENTS; ULTRASOUND WAVES; VISCOSIFYING EFFECT;

BIOPOLYMERS;

EID: 84966412934     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.05.006     Document Type: Article

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