COMPRESSION BEHAVIOR OF KAPPA-CARRAGEENAN GELS - EFFECTS OF ADDITION OF IOTA-CARRAGEENAN AND LOCUST BEAN GUM

被引：0
|
作者：
FISZMAN, SM
COSTELL, E
DURAN, L
机构：
来源：
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 1985年 / 25卷 / 04期
关键词：
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：591 / 598
页数：8
相关论文
共 50 条
  • [1] RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN LOCUST BEAN GUM MIXED GELS
    ARNAUD, JP
    CHOPLIN, L
    LACROX, C
    [J]. JOURNAL OF TEXTURE STUDIES, 1989, 19 (04) : 419 - 430
  • [2] RHEOLOGICAL BEHAVIOR OF MIXED GELS OF KAPPA-CARRAGEENAN LOCUST BEAN GUM
    STADING, M
    HERMANSSON, AM
    [J]. CARBOHYDRATE POLYMERS, 1993, 22 (01) : 49 - 56
  • [3] Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels
    Brenner, Tom
    Tuvikene, Rando
    Parker, Alan
    Matsukawa, Shingo
    Nishinari, Katsuyoshi
    [J]. FOOD HYDROCOLLOIDS, 2014, 39 : 272 - 279
  • [4] MICROSCOPIC IMAGING OF NETWORK STRANDS IN AGAR, CARRAGEENAN, LOCUST BEAN GUM AND KAPPA-CARRAGEENAN LOCUST BEAN GUM GELS
    BRIGHAM, JE
    GIDLEY, MJ
    HOFFMANN, RA
    SMITH, CG
    [J]. FOOD HYDROCOLLOIDS, 1994, 8 (3-4) : 331 - 344
  • [5] ROLE OF CATIONS IN THE CONFORMATION OF IOTA-CARRAGEENAN AND KAPPA-CARRAGEENAN
    NORTON, IT
    GOODALL, DM
    MORRIS, ER
    REES, DA
    [J]. JOURNAL OF THE CHEMICAL SOCIETY-FARADAY TRANSACTIONS I, 1983, 79 : 2475 - 2488
  • [6] EFFECTS OF SMALL AMOUNTS OF KAPPA-CARRAGEENAN ON THE RHEOLOGY OF AQUEOUS IOTA-CARRAGEENAN
    PICULELL, L
    NILSSON, S
    MUHRBECK, P
    [J]. CARBOHYDRATE POLYMERS, 1992, 18 (03) : 199 - 208
  • [7] Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels
    Brenner, Tom
    Tuvikene, Rando
    Fang, Yapeng
    Matsukawa, Shingo
    Nishinari, Katsuyoshi
    [J]. FOOD HYDROCOLLOIDS, 2015, 44 : 136 - 144
  • [8] RHEOLOGICAL EFFECTS OF DIFFERENT INTERACTIONS IN KAPPA-CARRAGEENAN/LOCUST BEAN GUM/KONJAC GLUCOMAMMAN GELS
    Brenner, T.
    Nishinari, K.
    [J]. GUMS AND STABILISERS FOR THE FOOD INDUSTRY 17: THE CHANGING FACE OF FOOD MANUFACTURE: THE ROLE OF HYDROCOLLOIDS, 2014, 346 : 197 - 204
  • [9] THE MOLECULAR-STRUCTURE OF KAPPA-CARRAGEENAN AND COMPARISON WITH IOTA-CARRAGEENAN
    MILLANE, RP
    CHANDRASEKARAN, R
    ARNOTT, S
    DEA, ICM
    [J]. CARBOHYDRATE RESEARCH, 1988, 182 (01) : 1 - 17
  • [10] RHEOLOGY AND FRACTURE OF MIXED IOTA-CARRAGEENAN AND KAPPA-CARRAGEENAN GELS - 2-STEP GELATION
    PARKER, A
    BRIGAND, G
    MINIOU, C
    TRESPOEY, A
    VALLEE, P
    [J]. CARBOHYDRATE POLYMERS, 1993, 20 (04) : 253 - 262
12345