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RHEOLOGICAL BEHAVIOUR OF KAPPA‐CARRAGEENAN/GALACTOMANNAN MIXTURES AT A VERY LOW LEVEL OF KAPPA‐CARRAGEENAN
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Citations
17
References
1994
Year
Food ChemistryRheological BehaviourPolymer ChemistryLocust Bean GumEngineeringRheological MeasurementPolymer ScienceRheological PropertyPolymer BlendPolymer ProcessingRheologyRheology ControlPolymer CharacterizationKappa‐carrageenan/galactomannan BlendsSoft MatterBiophysics
ABSTRACT The rheological behaviour of kappa‐carrageenan/galactomannan blends, at ratios ranging from 1/99 to 5/95 in the presence of KCl, was investigated by means of viscosity and oscillatory shear measurements. These experiments were performed at 1% total polymer concentration and at 15C. The results were compared to those of the galactomannans alone (locust bean gum or guar gum).
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