Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution

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Title
Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution
Authors
Keywords
Aggregation, Gelation, Ion, κ-carrageenan, Ice recrystallization inhibition activity, Rheology
Journal
FOOD HYDROCOLLOIDS
Volume 76, Issue -, Pages 194-203
Publisher
Elsevier BV
Online
2016-11-21
DOI
10.1016/j.foodhyd.2016.11.028

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