Influence of cyclodextrins on the gelation behavior of κ-carrageenan/konjac glucomannan composite gel
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DOI: 10.1016/j.foodhyd.2021.106927
Abstract: Abstract The effects of cyclodextrins (CDs) on the gelation behavior of κ-carrageenan/konjac glucomannan (KC/KGM) composite gel were evaluated. The steady shear rheology result showed that the incorporation of CDs reduced the apparent viscosity, yield stress… read more here.
Keywords: gelation behavior; konjac glucomannan; behavior carrageenan; gel ... See more keywords
Thermorheological Behavior of κ-Carrageenan Hydrogels Modified with Xanthan Gum
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DOI: 10.3390/fluids8040119
Abstract: Hydrocolloids are long-chain biopolymers that can form viscous solutions or gels when dissolved in water. They are employed as rheological modifiers in various manufacturing processes or finished products. Due to its unique gelation properties, animal… read more here.
Keywords: xanthan gum; thermorheological behavior; food; behavior carrageenan ... See more keywords