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

• Tipo: Artigo em Revista Científica Internacional
• Data: 1994

Autores

FERNANDES, PB (Autor) Outra; Maria do Pilar Gonçalves (Autor) FEUP; DOUBLIER, JL (Autor) Outra

Revista

Título: Food Hydrocolloids

Vol. 8

Páginas: 345-349

ISSN: 0268-005X

Editora: Elsevier

Indexação

ISI Web of Knowledge - 3 Citações

Classificação Científica

FOS: Ciências da engenharia e tecnologias > Outras ciências da engenharia e tecnologias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5