THE EFFECT OF MONO-VALENT CATIONS AND ANIONS ON THE RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN GELS

被引：12

作者：

WATASE, M ^{[1
]}

NISHINARI, K ^{[1
]}

机构：

[1] NATL FOOD RES INST,INSTRUMENTAT RES LAB,TSUKUBA,IBARAKI 305,JAPAN

来源：

JOURNAL OF TEXTURE STUDIES | 1988年 / 19卷 / 03期

关键词：

D O I：

10.1111/j.1745-4603.1988.tb00941.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：259 / 273

页数：15

共 50 条

[1] RHEOLOGICAL PROPERTIES OF MIXED GELS OF KAPPA-CARRAGEENAN WITH GALACTOMANNAN
ICHIKAWA, Y
KAWABATA, A
[J]. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1995, 59 (01) : 5 - 10
[2] Effect of ammonium salts on rheological and thermal properties of kappa-carrageenan gels
Watase, M.
Nishinari, K.
Williams, P. A.
Phillips, G. O.
[J]. FOOD HYDROCOLLOIDS, 1990, 4 (03) : 227 - 237
[3] THE EFFECT OF SODIUM THIOCYANATE ON THERMAL AND RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN AND AGAROSE GELS
WATASE, M
NISHINARI, K
[J]. CARBOHYDRATE POLYMERS, 1989, 11 (01) : 55 - 66
[4] Rheological characterization of kappa-carrageenan soy milk gels
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[J]. FOOD HYDROCOLLOIDS, 1997, 11 (03) : 261 - 269
[5] THERMAL AND RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN GELS CONTAINING ALKALI-METAL SALTS - EFFECT OF ANION
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NISHINARI, K
[J]. BIORHEOLOGY, 1987, 24 (05) : 523 - 523
[6] RHEOLOGICAL BEHAVIOR OF MIXED GELS OF KAPPA-CARRAGEENAN LOCUST BEAN GUM
STADING, M
HERMANSSON, AM
[J]. CARBOHYDRATE POLYMERS, 1993, 22 (01) : 49 - 56
[7] 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
[8] EFFECT OF TETRA-ALKYL AMMONIUM BROMIDE ON THE RHEOLOGICAL AND THERMAL-PROPERTIES OF KAPPA-CARRAGEENAN AND AGAROSE GELS
WATASE, M
NISHINARI, K
WILLIAMS, PA
PHILLIPS, GO
[J]. POLYMER JOURNAL, 1990, 22 (11) : 991 - 999
[9] KAPPA-CARRAGEENAN GELS - EFFECT OF SUCROSE, GLUCOSE, UREA, AND GUANIDINE-HYDROCHLORIDE ON THE RHEOLOGICAL AND THERMAL-PROPERTIES
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WATASE, M
WILLIAMS, PA
PHILLIPS, GO
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1990, 38 (05) : 1188 - 1193
[10] Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide
Watase, M.
Nishinari, K.
[J]. FOOD HYDROCOLLOIDS, 1986, 1 (01) : 25 - 36

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