EFFECTS OF EXTRUSION ON κ-CARRAGEENAN/AGAR MIXED GEL TYPE

κ-Carrageenan and agar have a slight mutual thermodynamic incompatibility. Therefore, this study examined the effects of extrusion on the synergy ofκ-carrageenan and agar mixed gels using mathematical mixture rules for modulus and gel time. Unlike the non-extruded mixed gels, the extruded mixed gels...

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Bibliographic Details

Published in:	Journal of texture studies Vol. 40; no. 6; pp. 646 - 656
Main Authors:	KIM, KEEHYUK, LEE, SEUNG JU
Format:	Journal Article
Language:	English
Published:	Malden, USA Malden, USA : Blackwell Publishing Inc 01-12-2009 Blackwell Publishing Inc Wiley
Subjects:	Biological and medical sciences Extrusion Food industries Fundamental and applied biological sciences. Psychology General aspects Methods of analysis, processing and quality control, regulation, standards mixed gel types phase inversion κ-carrageenan/agar Extrusion
Online Access:	Get full text
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