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Characterization of κ-carrageenan gels immersed in ethanol solutions

Article ID Journal Published Year Pages File Type
6985964 Food Hydrocolloids 2018 37 Pages PDF
Keywords
κ-CarrageenanEthanolDeswellingMechanical propertySwellingPotassium
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Characterization of κ-carrageenan gels immersed in ethanol solutions
Authors
Gal Sason, Amos Nussinovitch,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
κ-Carrageenan
Ethanol
Deswelling
Mechanical property
Swelling
Potassium
Bioengineering
Catalysis
Chemical Engineering (General)
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Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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