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Phase diagrams in kappa-carrageenan/locust bean gum systems

Title
Phase diagrams in kappa-carrageenan/locust bean gum systems
Type
Article in International Scientific Journal
Year
1991
Authors
Fernandes, PB
(Author)
Other
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Maria do Pilar Gonçalves
(Author)
FEUP
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Doublier, JL
(Author)
Other
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Journal
Title: Food HydrocolloidsImported from Authenticus Search for Journal Publications
Vol. 5
Pages: 71-73
ISSN: 0268-005X
Publisher: Elsevier
Scientific classification
FOS: Engineering and technology > Other engineering and technologies
Other information
Authenticus ID: P-001-QS4
Resumo (PT): Gelation (Tgel) and melting (Tm) temperatures of kappa-carrageenan gels and 4:1 kappa--carrageenan/locust bean gum mixed gels, at different total potassium concentrations (CT), were determined by means of rheological (dynamic and viscosimetric) measurements. The log Ct was linearly related to Tgel ^ -1 and Tm ^-1 Differences found between both systems are discussed.
Abstract (EN): Gelation (T(gel)) and melting (T(m)) temperatures of kappa-carrageen an gels and 4:1 kappa-carrageenan/locust bean gum mixed gels, at different total potassium concentrations (C(T)), were determined by means of rheological (dynamic and viscosimetric) measurements. The log C(T) was linearly related to T(gel)(-1) and T(m)(-1). Differences found between both systems are discussed.
Language: English
Type (Professor's evaluation): Scientific
No. of pages: 3
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