The effect of heat processing on the structure and rheological properties of carrageenan gels
- 1 April 1979
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 14 (2), 141-147
- https://doi.org/10.1111/j.1365-2621.1979.tb00858.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- X-ray diffraction studies of polysaccharide sulphates: Double helix models for κ- and ι-carrageenansJournal of Molecular Biology, 1969
- Carrageenans. Part IV. Variations in the structure and gel properties of κ-carrageenan, and the characterisation of sulphate esters by infrared spectroscopyJournal of the Chemical Society C: Organic, 1968
- Carrageenans. Part III. Oxidative hydrolysis of methylated κ-carrageenan and evidence for a masked repeating structureJournal of the Chemical Society C: Organic, 1968
- Enzymic synthesis of 3:6-anhydro-l-galactose within porphyran from l-galactose 6-sulphate unitsBiochemical Journal, 1961
- STUDIES ON THE HETEROGENEITY OF CARRAGEENINCanadian Journal of Chemistry, 1955