Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution

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Title
Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution
Authors
Keywords
Ice crystal shape, Ion concentration, κ-carrageenan, pH, Temperature treatment, Recrystallization inhibition
Journal
JOURNAL OF FOOD ENGINEERING
Volume 195, Issue -, Pages 14-20
Publisher
Elsevier BV
Online
2016-09-22
DOI
10.1016/j.jfoodeng.2016.09.016

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