GEL CHARACTERIZATION WITH THE WEISSENBERG RHEOGONIOMETER: APPLICATION TO CARRAGEENAN GELS
- 1 March 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (2), 394-398
- https://doi.org/10.1111/j.1365-2621.1975.tb02210.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The elasticity and related properties of rubbersReports on Progress in Physics, 1973
- CARRAGEENANPublished by Elsevier ,1973
- A study of the helix–coil transition of ι-carrageenan segments by light scattering and membrane osmometryJournal of the Chemical Society, Perkin Transactions 2, 1973
- The effect of simple electrolytes on the sol-gel transition of kappa-carrageenanJournal of Electroanalytical Chemistry and Interfacial Electrochemistry, 1972
- MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS II: The Modified Bingham Body ‐ A Useful Rheological Model*Journal of Texture Studies, 1972
- MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS I: Rheological Characterization of an Organoleptic Property (Unctuousness) *Journal of Texture Studies, 1971