Gelation mechanism and network structure of mixed kappa carrageenan/lambda carrageenan gels studied by macroscopic and microscopic observation methods
Lester C. Geonzon, Xinye Zhuang, Amos M. Santoya, Rommel G. Bacabac, Jingli Xie, Shingo Matsukawa
Topics & Concepts
RheologyCarrageenanParticle (ecology)Phase (matter)Materials scienceChemical engineeringChemistryThermodynamicsComposite materialPhysicsOrganic chemistryBiochemistryEngineeringGeologyOceanographySeaweed-derived Bioactive CompoundsProteins in Food SystemsPolysaccharides Composition and Applications