The effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham
Zdeněk Polášek, Richardos Nikolaos Salek, Martin Vašina, Aneta Lyčková, Robert Gál, Vendula Pachlová, František Buňka
Topics & Concepts
RheologyMaterials scienceCarrageenanDamping ratioPolysaccharideVibrationStiffnessDynamic mechanical analysisComposite materialChemistryFood sciencePolymerAcousticsOrganic chemistryPhysicsMeat and Animal Product QualityAnimal Nutrition and PhysiologyMicroencapsulation and Drying Processes