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Influence of locust bean gum/λ-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams

✍ Scribed by M.M Camacho; N Martı́nez-Navarrete; A Chiralt

Book ID
117672718
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
210 KB
Volume
31
Category
Article
ISSN
0963-9969

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The influence of locust bean gum and dex
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