The effect of heat processing on the structure and rheological properties of carrageenan gels
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb00858.x/fullpdf
Reference11 articles.
1. X-ray diffraction studies of polysaccharide sulphates: Double helix models for κ- and ι-carrageenans
2. Anderson , N.S. Dolan , T.C.S. Penman , A. Rees , D.A. Mueller , G.P. Stancioff , D. J. Stanley , N.F. 1968 J. Chem. Soc. (C) 602
3. Anderson , N.S. Dolan , T.C.S. Rees , D.A. 1968 J. Chem. Soc. (C) 596
4. RHEOLOGY OF GELS
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1. STUDIES ON THE MOLECULAR BASIS OF WORT CLARIFICATION BY COPPER FINING AGENTS (KAPPA CARRAGEENAN);Journal of the Institute of Brewing;1995-07-08
2. THE EFFECT OF WORT pH ON COPPER FINING PERFORMANCE;Journal of the Institute of Brewing;1995-05-06
3. Differential Scanning Calorimetry of Beef/Kappa-Carrageenan Mixtures;Journal of Food Science;1994-07
4. A mixed system composed of different molecular weights konjac glucomannan and kappa carrageenan: large deformation and dynamic viscoelastic study;Food Hydrocolloids;1993-09
5. CARRAGEENAN;Industrial Gums;1993
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