Syneresis of κ-carrageenan gels at different KCl and LBG concentrations

被引：4

作者：

Dunstan, DE ^{[1
]}

Salvatore, R ^{[1
]}

Jonsson, M ^{[1
]}

Liao, ML ^{[1
]}

机构：

[1] Univ Melbourne, Dept Chem Engn, Cooperat Res Ctr Bioprod, Parkville, Vic 3052, Australia

来源：

GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10 | 2000年 / 251期

关键词：

D O I：

10.1533/9781845698355.2.137

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Measurements to quantify the degree of syneresis in K-Carrageenan gels at different KCl and LEG concentrations have been undertaken. The time evolution of static and dynamic light scattering measurements have been used during the syneresis process to examine the formation mechanisms and nature of the gel structure in these complex systems. Optical microscopy has been used to confirm the interpretation of the data using the above techniques. The K-Carrageenan gels are heterogeneous on micron length scales which vary with the added KCl concentration.

引用

页码：137 / 147

页数：11