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

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 th...