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Structure and rheology of the κ-carrageenan/locust bean gum gels

✍ Scribed by D.E Dunstan; Y Chen; M.-L Liao; R Salvatore; D.V Boger; M Prica

Book ID: 114199881
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 695 KB
Volume: 15
Category: Article
ISSN: 0268-005X
DOI: 10.1016/s0268-005x(01)00054-6

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## 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