RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN LOCUST BEAN GUM MIXED GELS

被引：0
|
作者：
ARNAUD, JP
CHOPLIN, L
LACROX, C
机构：
[1] UNIV LAVAL,RECH STELA GRP,QUEBEC CITY G1K 7P4,QUEBEC,CANADA
[2] UNIV LAVAL,DEPT SCI,QUEBEC CITY G1K 7P4,QUEBEC,CANADA
来源：
JOURNAL OF TEXTURE STUDIES | 1989年 / 19卷 / 04期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：419 / 430
页数：12
相关论文
共 50 条
  • [41] Cascade analysis of mixed gels of xanthan and locust bean gum
    Mao, Ching-Feng
    Rwei, Syang-Peng
    [J]. POLYMER, 2006, 47 (23) : 7980 - 7987
  • [42] SYNERESIS IN AGAR-CARRAGEENAN AND IN KAPPA-CARRAGEENAN GELS - EFFECTS OF THE ADDITION OF CAROB BEAN AND GUAR GUMS
    BAIDON, S
    FISZMAN, SM
    COSTELL, E
    DURAN, L
    [J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1987, 27 (04): : 545 - 555
  • [43] Rheological elucidation of the viscoelastic properties and network interaction of mixed high-methoxyl pectin and kappa-carrageenan gels
    Roque, Arlyn M.
    Montinola, Denxybel
    Geonzon, Lester
    Matsukawa, Shingo
    Lobarbio, Camila Flor Y.
    Taboada, Evelyn B.
    Bacabac, Rommel G.
    [J]. FOOD HYDROCOLLOIDS, 2022, 129
  • [44] EFFECT OF GALACTOMANNAN ADDITION ON THE THERMAL-BEHAVIOR OF KAPPA-CARRAGEENAN GELS
    FERNANDES, PB
    GONCALVES, MP
    DOUBLIER, JL
    [J]. CARBOHYDRATE POLYMERS, 1992, 19 (04) : 261 - 269
  • [45] Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan
    Tang, Meng-xue
    Lei, Yu-chen
    Wang, Yong
    Li, Dong
    Wang, Li-jun
    [J]. Food Hydrocolloids, 2021, 112
  • [46] Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan
    Tang, Meng-xue
    Lei, Yu-chen
    Wang, Yong
    Li, Dong
    Wang, Li-jun
    [J]. FOOD HYDROCOLLOIDS, 2021, 112
  • [47] Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems
    Rocha, C.
    Teixeira, J. A.
    Hilliou, L.
    Sampaio, P.
    Goncalves, M. P.
    [J]. FOOD HYDROCOLLOIDS, 2009, 23 (07) : 1734 - 1745
  • [48] Development of formulations for a low-sugar guava preserve using LM pectin and kappa-carrageenan combined with locust bean gum (LBG)
    Soler, MP
    Fiszman, S
    Fadini, AL
    Bonifácio, MR
    Ferreira, VLP
    Mori, EEM
    [J]. GUMS AND STABILISERS FOR THE FOOD INDUSTRY 8, 1996, : 257 - 266
  • [49] CAROB GUM KAPPA-CARRAGEENAN MIXED GELS - MECHANICAL-PROPERTIES AND X-RAY FIBER DIFFRACTION STUDIES
    MILES, MJ
    MORRIS, VJ
    CARROLL, V
    [J]. MACROMOLECULES, 1984, 17 (11) : 2443 - 2445
  • [50] Rheological behavior of crosslinked waxy maize starch kappa-carrageenan mixtures
    Tecante, A
    Doublier, JL
    [J]. PROGRESS AND TRENDS IN RHEOLOGY V, 1998, : 197 - 198
12345