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Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels

  • Published:2014-08 Issue: Volume:39 Page:272-279
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Brenner Tom,Tuvikene Rando,Parker Alan,Matsukawa Shingo,Nishinari Katsuyoshi

Funder

Research and Development Projects for Application in Promoting New Policy of Agriculture, Forestry and Fisheries

Estonian Ministry of Education

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference28 articles.

1. Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels;Brenner;Carbohydrate Polymers,2013

2. Food oral processing – a review;Chen;Food Hydrocolloids,2009

3. The theory of elastic composite materials;Davies;Journal of Physics D-Applied Physics,1971

4. The turbidity of renneted skim milk;De Kruif;Journal of Colloid and Interface Science,1993

5. A comprehensive approach to understanding textural properties of semi- and soft-solid foods;Foegeding;Journal of Texture Studies,2011
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