Rheological description at the minimum gelling conditions of kappa-carrageenan/...

• Autor(es): Fernandes, Paulo B. ; Gonçalves, M.P. ; Doublie, Jean-Louis
• Data: 1994
• Identificador Persistente: http://hdl.handle.net/10400.14/5464
• Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

Poster presentation at ‘Gums and Stabilisers for the Food Industry-7’, July, 1993 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.