Rheological description at the minimum gelling conditions of kappa-carrageenan/locust bean gum systems

Paulo B. Fernandes; M. P. Gonçalves; Jean Louis Doublier

doi:10.1016/S0268-005X(09)80346-9

Rheological description at the minimum gelling conditions of kappa-carrageenan/locust bean gum systems

Paulo B. Fernandes^*, M. P. Gonçalves, Jean Louis Doublier

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

6 Citations (Scopus)

Abstract

Kappa-carrageenan/locust bean gum interactions at the minimum gelling concentration have been studied by dynamic and viscosity measurements at 15°C. Both rheological methods used have been shown to be complementary. The existence of a weak network structure exhibiting thixotropic behaviour has been observed. The formation of the weak network is discussed.

Original language	English
Pages (from-to)	345-349
Number of pages	5
Journal	Topics in Catalysis
Volume	8
Issue number	3-4
DOIs	https://doi.org/10.1016/S0268-005X(09)80346-9
Publication status	Published - 1994

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10.1016/S0268-005X(09)80346-9

http://hdl.handle.net/10400.14/5464

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title = "Rheological description at the minimum gelling conditions of kappa-carrageenan/locust bean gum systems",

abstract = "Kappa-carrageenan/locust bean gum interactions at the minimum gelling concentration have been studied by dynamic and viscosity measurements at 15°C. Both rheological methods used have been shown to be complementary. The existence of a weak network structure exhibiting thixotropic behaviour has been observed. The formation of the weak network is discussed.",

author = "Fernandes, {Paulo B.} and Gon{\c c}alves, {M. P.} and Doublier, {Jean Louis}",

year = "1994",

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AU - Fernandes, Paulo B.

AU - Gonçalves, M. P.

AU - Doublier, Jean Louis

PY - 1994

Y1 - 1994

N2 - Kappa-carrageenan/locust bean gum interactions at the minimum gelling concentration have been studied by dynamic and viscosity measurements at 15°C. Both rheological methods used have been shown to be complementary. The existence of a weak network structure exhibiting thixotropic behaviour has been observed. The formation of the weak network is discussed.

AB - Kappa-carrageenan/locust bean gum interactions at the minimum gelling concentration have been studied by dynamic and viscosity measurements at 15°C. Both rheological methods used have been shown to be complementary. The existence of a weak network structure exhibiting thixotropic behaviour has been observed. The formation of the weak network is discussed.

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U2 - 10.1016/S0268-005X(09)80346-9

DO - 10.1016/S0268-005X(09)80346-9

M3 - Article

AN - SCOPUS:85025323295

SN - 1022-5528

VL - 8

SP - 345

EP - 349

JO - Topics in Catalysis

JF - Topics in Catalysis

IS - 3-4

ER -

Rheological description at the minimum gelling conditions of kappa-carrageenan/locust bean gum systems

Abstract

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