Low amplitude dynamic oscillatory measurements were used to investigate κ-
carrageenan/soybean glycinin mixed gel formation and rheological properties in the …

Small deformation oscillatory shear tests in the linear domain of viscoelasticity were carried
out at 25° C in gels of gellan-iota carrageenan and gellan-xanthan, in order to determine the …

The gelation progression and gel properties of enzymatically crosslinked soy glycinin were
evaluated in comparison to non-crosslinked glycinin. Glycinin was initially crosslinked using …

The rheological behavior of mixed gels made from soy or pea protein concentrates with the
addition of κ-carrageenan was investigated using uniaxial compression and dynamic …

The objective of this study was to investigate the influence of κ-carrageenan on textural
properties of whey protein isolate gels formed by heating at 80° C for 30 min in the pH range …

The rheological properties of agar and κ-carrageenan mixtures (with a total polysaccharide
concentration of 1.5% w/w) were investigated using dynamic oscillatory measurements …

While the mechanism of gelation of carrageenan in an aqueous environment, via a coil–
helix transition followed by aggregation, is well accepted, its behaviour in highly …

The thermoreversible gelation behaviour of aqueous κ-carrageenan solution with addition of
sucrose (up to 30 wt%) was investigated via small and large deformation oscillatory …

We studied the impact of anionic polysaccharide (κ-carrageenan) as a co-gelator of gelatin
at different physico-chemical and by varying the κ-carrageenan/gelatin ratio. It has been …

This study investigated the non-linear rheological properties and microstructure of acid-
induced gels of Soy Protein Isolate (SPI) and κ-Carrageenan (KARA) subjected to high …