Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gum

被引：38

作者：

Cairns, P. ^{[1
]}

Morris, V. J. ^{[1
]}

Miles, M. J. ^{[1
]}

Brownsey, G. J. ^{[1
]}

机构：

[1] AFRC, Food Res Inst Norwich, Norwich NR4 7UA, Norfolk, England

来源：

FOOD HYDROCOLLOIDS | 1986年 / 1卷 / 01期

关键词：

D O I：

10.1016/S0268-005X(86)80010-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Tara gum has been considered as a possible replacement for carob gum in the formation of kappa carrageenan-galactomannan mixed gels. The mechanical properties of tara-carrageenan mixed gels have been measured and compared with the mechanical properties of carob-carrageenan mixed gels.

引用

页码：89 / 93

页数：5

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