Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

Food Hydrocolloids

Volumn 75, Issue , 2018, Pages 164-173

  Yang, Zhi ^a   Yang, Huijuan ^a,b   Yang, Hongshun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Gelation; Network strength; Polysaccharide; Small angle X ray scattering; Texture; Thermoreversibility

Indexed keywords

ELASTICITY; FIELD EMISSION MICROSCOPES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; SCANNING ELECTRON MICROSCOPY; SUGAR (SUCROSE); X RAY SCATTERING;

CARRAGEENANS; FIELD EMISSION SCANNING ELECTRON MICROSCOPY; GELATION BEHAVIOR; LARGER DEFORMATIONS; NETWORK STRENGTH; SMALL ANGLE X-RAY SCATTERING; SMALL DEFORMATIONS; THERMOREVERSIBILITY; THERMOREVERSIBLE GELATION; X-RAY FIELD;

GELATION;

EID: 85028868031     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.08.032     Document Type: Article

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