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Influence of composition on the sensory texture attributes of κ-carrageenan-locust bean gum-guar gum mixed gels

✍ Scribed by Maria Helena Damasio; Elvira Costell; Luis Izquierdo; Luis Duran

Book ID
118129751
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
128 KB
Volume
4
Category
Article
ISSN
0950-3293

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The influence of locust bean gum and dextran on the gelation of κ-carrageenan
✍ P. A. Williams; M. J. Langdon 📂 Article 📅 1998 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 678 KB

## Gelation of K-Carrageenan The interaction ofK-currugwnan with locust bean gum and dextrun has been studied by rheologj: difkwntid scanning calorimrtry (DSC), und electron spin rcsonunce spectroscop)2 (ESR) . Rhrologicul inemirements show that the currageenun gel churactcrirtics arc grcatly enhan