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Impact of counterions on the thermo-rheological features of hybrid carrageenan systems isolated from red seaweed Gigartina skottsbergii

Article ID Journal Published Year Pages File Type
6985434 Food Hydrocolloids 2018 30 Pages PDF
Keywords
Sol-gel transitionBiopolymerSodium chlorideIonic concentrationPotassium chlorideCalcium chloride
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Impact of counterions on the thermo-rheological features of hybrid carrageenan systems isolated from red seaweed Gigartina skottsbergii
Authors
M.D. Torres, N. Flórez-Fernández, H. Domínguez,
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Food Hydrocolloids
Journal: Food Hydrocolloids
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