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Titre :
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Rheological description at the minimum gelling conditions of kappa-carrageenan/locust bean gum systems
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Auteurs :
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P. Fernandes ;
M. Goncalves ;
J. Doublier
|
|
Type de document :
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article/chapitre/communication
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|
Année de publication :
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1994
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Format :
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p.345-349
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Langues :
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= Anglais
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Catégories :
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CHIMIE
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Mots-clés :
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RHEOLOGIE
;
PRODUIT ALIMENTAIRE
;
VISCOSITE
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Résumé :
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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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Source :
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Food hydrocolloids, vol.8, n°3-4
|
