NDLI: The effect of heat processing on the structure and rheological properties of carrageenan gels

Content Provider	Scilit
Author	Ainsworth, P. A. Blanshard, J. M. V.
Copyright Year	2007
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1979.tb00858.x/pdf
Ending Page	147
Page Count	7
Starting Page	141
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1979.tb00858.x
Journal	International Journal of Food Science & Technology
Issue Number	2
Volume Number	14
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-06-28
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Gel Network Chains Rheological Properties Heat Processing Carrageenan Gels Crosslink Density Gel Strength
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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The effect of heat processing on the structure and rheological properties of carrageenan gels