Rheological and structural characterization of carrageenan emulsion gels
Journal article, 2020
Seaweed
Scattering
Fat replacement
Gelation
Polysaccharide
Author
Cynthia Fontes-Candia
Spanish National Research Council (CSIC)
Anna Ström
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Patricia Lopez-Sanchez
RISE Research Institutes of Sweden
Amparo López-Rubio
Spanish National Research Council (CSIC)
Marta Martínez-Sanz
Spanish National Research Council (CSIC)
Algal Research
2211-9264 (ISSN)
Vol. 47 101873Subject Categories (SSIF 2011)
Polymer Chemistry
Food Engineering
Polymer Technologies
DOI
10.1016/j.algal.2020.101873