RHEOLOGICAL DESCRIPTION AT THE MINIMUM GELLING CONDITIONS OF KAPPA-CARRAGEENAN LOCUST BEAN GUM SYSTEMS

被引：5
|
作者：
FERNANDES, PB
GONCALVES, MP
DOUBLIER, JL
机构：
[1] UNIV CATOLICA PORTUGUESA, ESCUELA SUPER BIOTECNOL, P-4200 Porto, PORTUGAL
[2] UNIV PORTO, FAC ENGN,DEPT ENGN QUIM, P-4100 Porto, PORTUGAL
[3] INRA, LPCM, F-44026 NANTES, FRANCE
来源：
FOOD HYDROCOLLOIDS | 1994年 / 8卷 / 3-4期
关键词：
D O I：
10.1016/S0268-005X(09)80346-9
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Kappa-carrageenan/locust bean gum interactions at the minimum gelling concentration have been studied by dynamic and viscosity measurements at 15 degrees C. Both theological methods used have been shown to be complementary. The existence of a weak network structure exhibiting thixotropic behaviour has been observed. The formation of the weak network is discussed.
引用
收藏
页码：345 / 349
页数：5
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