Phase diagrams in kappa-carrageenan/locust bean gum systems

P. B. Fernandes; M. P. Gonçalves; J. L. Doublier

doi:10.1016/S0268-005X(09)80289-0

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 journal › Article › peer-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 language	English
Pages (from-to)	71-73
Number of pages	3
Journal	Topics in Catalysis
Volume	5
Issue number	1-2
DOIs	https://doi.org/10.1016/S0268-005X(09)80289-0
Publication status	Published - 1991

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10.1016/S0268-005X(09)80289-0

http://hdl.handle.net/10400.14/6655

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title = "Phase diagrams in kappa-carrageenan/locust bean gum systems",

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.",

author = "Fernandes, {P. B.} and Gon{\c c}alves, {M. P.} and Doublier, {J. L.}",

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AU - Gonçalves, M. P.

AU - Doublier, J. L.

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N2 - 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.

AB - 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.

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JO - Topics in Catalysis

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ER -

Phase diagrams in kappa-carrageenan/locust bean gum systems

Abstract

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