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Synergistic effect of the locust bean gum on the thermal phase transitions of κ-carrageenan gels

✍ Scribed by Ertan Arda; Selim Kara; Önder Pekcan

Book ID
113627608
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
628 KB
Volume
23
Category
Article
ISSN
0268-005X

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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