RSS Cientifico geral Phase diagrams in kappa-carrageenan/locust bean gum systems

[RCAAP Rss Feeder]

Breve resumo:

Gelation (Tgel) and melting (Tm) temperatures of kappa-carrageenan gels and 4:1 kappa-carrageenan/locust bean gum mixed gels, at different total potassium concentrations (CT), were determined by means of rheological (dynamic and viscosimetric) measurements. The log CT was linearly related to Tgel−1 and Tm−1. Differences found between both systems are discussed.​

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Info Adicional:

Spoiler: Pode repetir o resumo acima

Gelation (Tgel) and melting (Tm) temperatures of kappa-carrageenan gels and 4:1 kappa-carrageenan/locust bean gum mixed gels, at different total potassium concentrations (CT), were determined by means of rheological (dynamic and viscosimetric) measurements. The log CT was linearly related to Tgel−1 and Tm−1. Differences found between both systems are discussed.

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