Effect of solvent quality on the behavior of κ-carrageenan

Srividya Ramakrishnan, Robert Krafft Prud'homme

Research output: Contribution to journalConference article

Abstract

A study was conducted to examine the gelation of κ-carrageenan in mixed solvents. Low water activity solvents were used in processed foods such as candies in order to prevent loss of water through evaporation. The mechanical properties were determined through rheology and following the conformation transition with optical rotary dispersion (ORD).

Original languageEnglish (US)
Pages (from-to)95-96
Number of pages2
JournalAmerican Chemical Society, Polymer Preprints, Division of Polymer Chemistry
Volume39
Issue number2
StatePublished - Aug 1 1998
EventProceedings of the 1997 Boston Meeting - Boston, MA, USA
Duration: Aug 23 1998Aug 27 1998

All Science Journal Classification (ASJC) codes

  • Polymers and Plastics

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