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Mechanical properties of acid sodium caseinate-K-carrageenan gels: effect of co-solute addition
(Elsevier Sci LtdOxfordInglaterra, 2004)
Effect of salt concentration and composition on the rheological and mechanical properties of k/i-carrageenan gels: optimization using response surface methodology
(International Phycological Society, 2021)
Carrageenans are sulphated polysaccharides of red seaweed used as gelling, thickening and stabilizing agents by the food industry. Particularly, κ/ι-carrageenan gels show unique properties and have received increased ...
Crosslinking kinetics of cation-hydrocolloid gels
(Elsevier Science Sa, 2003-07)
The gel formation of hydrocolloid (sodium alginate and kappa-carrageenan) is the result of the molecule aggregation in presence of an effective cation. The gelling process was considered as a process of diffusion–reaction ...
Sodium Caseinate and -Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition
(Taylor & Francis IncPhiladelphiaEUA, 2011)
Effect of kappa-carrageenan on the gelation of horse mackerel (T-murphyi) raw paste surimi-type
(SAGE PUBLICATIONS LTD, 2004)
Gelation of fresh (unfrozen) raw surimi-type paste (RS paste) from horse mackerel (T murphyi) was studied in the presence Of kappa-carrageenan (0.5, 1, 2% Ckappa) and KCl (0.5-2%) as a substitute for NaCl. Gelation was ...
Study of the Deactivation of ß-galactosidase Entrapped in Alginate-carrageenan Gels
(Elsevier Science, 2005)
The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels
(Brazilian Society of Chemical Engineering, 2006)
Evaluation of stress-strain for characterization of the rheological behavior of alginate and carrageenan gels
(Brazilian Society of Chemical Engineering, 2002-12)
The stress-strain of samples deformed until failure and the relaxation response after 50% deformation of the initial height under constant stress were obtained. Uniaxial compression and stressrelaxation tests enabled ...
The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
(Elsevier Science, 2018-05)
This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal ...