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

• Author(s): Fernandes, Paulo B. ; Gonçalves, M.P. ; Doublie, Jean-Louis
• Date: 1994
• Persistent ID: http://hdl.handle.net/10400.14/5464
• Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Document Type: Article
• Language: English

Description

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.