Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution
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DOI: 10.1016/j.foodhyd.2016.11.028
Abstract: The objective of this study was to investigate the influence of gelation on the ice recrystallization inhibition (IRI) activity of κ-carrageenan. It is well known, that the addition of salt can promote gelation. Therefore, we… read more here.
Keywords: gelation; iri activity; sucrose solution; carrageenan sucrose ... See more keywords