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

^*Autor correspondente para este trabalho

Resultado de pesquisa › revisão de pares

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Resumo

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.

Idioma original	English
Páginas (de-até)	71-73
Número de páginas	3
Revista	Topics in Catalysis
Volume	5
Número de emissão	1-2
DOIs	https://doi.org/10.1016/S0268-005X(09)80289-0
Estado da publicação	Publicado - 1991

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

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

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Citação

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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.",

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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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Phase diagrams in kappa-carrageenan/locust bean gum systems

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