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 language | English (US) |
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Pages (from-to) | 95-96 |
Number of pages | 2 |
Journal | American Chemical Society, Polymer Preprints, Division of Polymer Chemistry |
Volume | 39 |
Issue number | 2 |
State | Published - Aug 1998 |
Event | Proceedings of the 1997 Boston Meeting - Boston, MA, USA Duration: Aug 23 1998 → Aug 27 1998 |
All Science Journal Classification (ASJC) codes
- Polymers and Plastics