Sökning: (AMNE:(LANTBRUKSVETENSKAPER)) pers:(Hermansson Ann Marie) > (1995-1999) > Influence of locust...
Fältnamn | Indikatorer | Metadata |
---|---|---|
000 | 02699naa a2200301 4500 | |
001 | oai:DiVA.org:ri-8443 | |
003 | SwePub | |
008 | 160908s1998 | |||||||||||000 ||eng| | |
024 | 7 | a https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-84432 URI |
040 | a (SwePub)ri | |
041 | a engb eng | |
042 | 9 SwePub | |
072 | 7 | a ref2 swepub-contenttype |
072 | 7 | a art2 swepub-publicationtype |
100 | 1 | a Lundin, Leifu RISE,SIK – Institutet för livsmedel och bioteknik4 aut |
245 | 1 0 | a Influence of locust bean gum on the rheological behaviour and microstructure of K - ?-carrageenan |
264 | 1 | c 1998 |
338 | a print2 rdacarrier | |
520 | a Mixtures of ?-carrageenan-locust bean gum (LBG) were analysed by transmission electron microscopy and dynamic viscoelastic measurements. The effect of two different mannose:galactose (M:G) ratios of LBG on the rheology and microstructure of ?-carrageenan in KCl was studied. The rheological differences observed in the mixed gel as LBGs were added were found to be dependent on M:G ratio, salt concentration and LBG content. Monolayers of dilute samples of ?-carrageenan mixed with LBGs in varying ratios in 0.10 M KCl were visualised by low-angle rotary metal shadowing for transmission electron microscopy. The results obtained showed that LBG hindered the self-association of ?-carrageenan, and that the effect was enhanced at a higher M:G ratio and as the LBG contents were increased. Small deformation viscoelastic measurements were performed on ?-carrageenan-LBG mixtures in 0.050 and 0.10 M KCl at constant temperatures of 38 and 48°C, respectively. Increased rheological stability was observed for mixtures containing a relatively high LBG content. Mixtures with a relatively low LBG content showed a maximum in storage modulus and an increase in phase angle. The stabilising effect of LBG on the rheology of the blends was more effective for the LBG with high M:G and as the LBG content was increased. | |
650 | 7 | a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe |
650 | 7 | a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng |
653 | a Food Engineering | |
653 | a Livsmedelsteknik | |
700 | 1 | a Hermansson, Ann-Marieu RISE,SIK – Institutet för livsmedel och bioteknik4 aut |
710 | 2 | a RISEb SIK – Institutet för livsmedel och bioteknik4 org |
773 | 0 | t Carbohydrates polymerg 28:2, s. 91-9q 28:2<91-9x 0346-718X |
856 | 4 | u http://www.scopus.com/inward/record.url?eid=2-s2.0-0030642523&partnerID=40&md5=ca77414a5e77e568b376d7c2c91c5858 |
856 | 4 8 | u https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-8443 |
Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.
Kopiera och spara länken för att återkomma till aktuell vy