Gelation of IOTA/KAPPA carrageenan mixtures

Gums and Stabilisers for the Food Industry 18 - Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions

Volumn , Issue , 2016, Pages 47-55

  Du, Lei ^a   Brenner, Tom ^a   Xie, Jingli ^b   Liu, Zhijing ^b   Wang, Shuyun ^b   Matsukawa, Shingo ^a  

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

^b EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

COLLOIDS; DIALYSIS MEMBRANES; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; INTEGRATED CIRCUITS; IONS; MIXTURES; PHASE SEPARATION;

CARRAGEENANS; DYNAMIC RHEOLOGY; GELATION TEMPERATURE; IOTA-CARRAGEENAN; KAPPA CARRAGEENAN; WATER MIGRATION;

FUNCTIONAL FOOD;

EID: 85015677503     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1039/9781782623830-00047     Document Type: Conference Paper

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