Gelation mechanism and network structure of mixed kappa carrageenan/lambda carrageenan gels studied by macroscopic and microscopic observation methods

Published 2020 View Full Article

Authors

Keywords

Carrageenan mixture, Gelation mechanism, Particle tracking, Phase transition, Bimodal distribution

Journal

FOOD HYDROCOLLOIDS

Volume 105, Issue -, Pages 105759

Publisher

Elsevier BV

Online

2020-02-17

DOI

10.1016/j.foodhyd.2020.105759

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