کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
604959 | 880329 | 2009 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Synergistic effect of the locust bean gum on the thermal phase transitions of κ-carrageenan gels
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
Synergism between κ-carrageenan and locust bean gum (LBG) was studied using the photon transmission technique. Synergistic effects in these polymeric mixtures strongly affected the physical properties of the gel structure. The transmitted light intensities, Itr, versus temperature variations were investigated during the gelation and liquefaction processes. Slight synergistic peaks were detected in gel–sol and sol–gel transition temperatures for high κ-carrageenan/LBG ratios (approx. 80/2). Moreover, apparent synergistic peaks were observed in gel–sol and sol–gel transition activation energies for the mixtures approximately with the ratios of 80/10.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 23, Issue 2, March 2009, Pages 451–459
Journal: Food Hydrocolloids - Volume 23, Issue 2, March 2009, Pages 451–459
نویسندگان
Ertan Arda, Selim Kara, Önder Pekcan,