RHEOLOGICAL DESCRIPTION AT THE MINIMUM GELLING CONDITIONS OF KAPPA-CARRAGEENAN LOCUST BEAN GUM SYSTEMS

• Type: Article in International Scientific Journal
• Date: 1994

Authors

FERNANDES, PB (Author) Other; Maria do Pilar Gonçalves (Author) FEUP; DOUBLIER, JL (Author) Other

Journal

Title: Food Hydrocolloids

Vol. 8

Pages: 345-349

ISSN: 0268-005X

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 3 Citations

Scientific classification

FOS: Engineering and technology > Other engineering and technologies

Other information

Authenticus ID: P-001-JRZ

Resumo (PT): Kappa-carrageenan/locust bean gum interactions at the minimum gelling concentration have been studied by dynamic and viscosity measurements at 15°C. Both rheological methods used have been shown to be complementary. The existence of a weak network structure exhibiting thixotropic behaviour has been observed. The formation of the weak network is discussed.

Abstract (EN): Kappa-carrageenan/locust bean gum interactions at the minimum gelling concentration have been studied by dynamic and viscosity measurements at 15 degrees C. Both theological methods used have been shown to be complementary. The existence of a weak network structure exhibiting thixotropic behaviour has been observed. The formation of the weak network is discussed.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5