Phase diagrams in kappa-carrageenan/locust bean gum systems

P. B. Fernandes*, M. P. Gonçalves, J. L. Doublier

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)

Abstract

Gelation (Tgel) and melting (Tm) temperatures of kappa-carrageenan gels and 4:1 kappa-carrageenan/locust bean gum mixed gels, at different total potassium concentrations (CT), were determined by means of rheological (dynamic and viscosimetric) measurements. The log CT was linearly related to Tgel−1 and Tm−1. Differences found between both systems are discussed.

Original languageEnglish
Pages (from-to)71-73
Number of pages3
JournalTopics in Catalysis
Volume5
Issue number1-2
DOIs
Publication statusPublished - 1991

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