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

The rheology of mixed κ-carrageenan/ι-carrageenan gels was investigated in the presence of 75 or 150 mM K+. The addition of ι-carrageenan to κ-carrageenan led to an initial weak increase of the Young's modulus. A maximum occurred at concentrations ratios close to 1:1, followed by a weak decreas...

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Veröffentlicht in:	Food hydrocolloids 2014-08, Vol.39, p.272-279
Hauptverfasser:	Brenner, Tom, Tuvikene, Rando, Parker, Alan, Matsukawa, Shingo, Nishinari, Katsuyoshi
Format:	Artikel
Sprache:	eng
Schlagworte:	Bicontinuous structure Carrageenan mixtures Coiling Compressing Foods Fracture mechanics Gels Mixed gels Modulus of elasticity Phase separation Rheological properties Rheology Strain
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