Characterisation of rheology and microstructures of κ-carrageenan in ethanol-water mixtures

Food Research International

Volumn 107, Issue , 2018, Pages 738-746

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

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Network strength; Polysaccharide; Rheology; Small angle X ray scattering; Sol gel transition; Solvent quality

Indexed keywords

ELASTICITY; ETHANOL; FIELD EMISSION MICROSCOPES; GELATION; POLYSACCHARIDES; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SOL-GEL PROCESS; SOL-GELS;

ETHANOL CONCENTRATIONS; ETHANOL WATER MIXTURES; FIELD EMISSION SCANNING ELECTRON MICROSCOPY; NETWORK STRENGTH; RHEOLOGICAL PROPERTY; SOL-GEL TRANSITIONS; SOLVENT QUALITY; STRUCTURAL CHARACTERISTICS;

X RAY SCATTERING;

ALCOHOL; CARRAGEENAN; WATER;

CHEMISTRY; CONFORMATION; ELASTICITY; FLOW KINETICS; GEL; MOLECULAR MODEL; SCANNING ELECTRON MICROSCOPY; SMALL ANGLE SCATTERING; STRUCTURE ACTIVITY RELATION; TRANSITION TEMPERATURE; VISCOSITY; X RAY DIFFRACTION;

CARBOHYDRATE CONFORMATION; CARRAGEENAN; ELASTICITY; ETHANOL; GELS; MICROSCOPY, ELECTRON, SCANNING; MODELS, MOLECULAR; RHEOLOGY; SCATTERING, SMALL ANGLE; STRUCTURE-ACTIVITY RELATIONSHIP; TRANSITION TEMPERATURE; VISCOSITY; WATER; X-RAY DIFFRACTION;

EID: 85057175280     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.03.016     Document Type: Article

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