Synergistic effect of the locust bean gum on the thermal phase transitions of kappa-carrageenan gels

Basit Öğe Kaydı
dc.authorid0000-0001-8679-0530
dc.authorid0000-0002-6293-1359
dc.authorid0000-0002-0082-8209
dc.contributor.authorArda, Ertanen_US
dc.contributor.authorKara, Selimen_US
dc.contributor.authorPekcan, Mehmet Önderen_US
dc.date.accessioned2015-01-15T23:01:19Z
dc.date.available2015-01-15T23:01:19Z
dc.date.issued2009-03
dc.departmentIşık Üniversitesi, Fen Edebiyat Fakültesi, Fizik Bölümüen_US
dc.departmentIşık University, Faculty of Arts and Sciences, Department of Physicsen_US
dc.description.abstractSynergism between K-carrageenan and locust bean gum (LBG) was studied using the photon transmission technique. Synergistic effects in these polymeric mixtures strongly affected the physical properties of the gel structure. The transmitted light intensities, I-tr, versus temperature variations were investigated during the gelation and liquefaction processes. Slight synergistic peaks were detected in gel-sol and sol-gel transition temperatures for high kappa-carrageenan/LBG ratios (approx. 80/2). Moreover, apparent synergistic peaks were observed in gel-sol and sol-gel transition activation energies for the mixtures approximately with the ratios of 80/10.en_US
dc.description.versionPublisher's Versionen_US
dc.identifier.citationArda, E., Kara, S., & Pekcan, M. Ö. (2009). Synergistic effect of the locust bean gum on the thermal phase transitions of [kappa]-carrageenan gels. Food Hydrocolloids, 23(2), 451-459. doi:10.1016/j.foodhyd.2008.02.010en_US
dc.identifier.doi10.1016/j.foodhyd.2008.02.010
dc.identifier.endpage459
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.issue2
dc.identifier.scopus2-s2.0-51049101482
dc.identifier.scopusqualityQ1
dc.identifier.startpage451
dc.identifier.urihttps://hdl.handle.net/11729/336
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodhyd.2008.02.010
dc.identifier.volume23
dc.identifier.wosWOS:000260283900024
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakScience Citation Index Expanded (SCI-EXPANDED)en_US
dc.institutionauthorPekcan, Mehmet Önderen_US
dc.institutionauthorid0000-0002-0082-8209
dc.language.isoenen_US
dc.peerreviewedYesen_US
dc.publicationstatusPublisheden_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Hydrocolloidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSol-Gelen_US
dc.subjectPhoton transmissionen_US
dc.subjectIota-Carrageenanen_US
dc.subjectMixed gelsen_US
dc.subjectMixturesen_US
dc.subjectSystemsen_US
dc.subjectGalactomannanen_US
dc.subjectGelationen_US
dc.subjectModelen_US
dc.subjectMechanismen_US
dc.subjectRheologyen_US
dc.subjectHelicesen_US
dc.subjectLBGen_US
dc.subjectPhoton transmission techniqueen_US
dc.subjectSynergistic effecten_US
dc.subjectCarrageenanen_US
dc.titleSynergistic effect of the locust bean gum on the thermal phase transitions of kappa-carrageenan gelsen_US
dc.typeArticleen_US
dspace.entity.typePublication

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
336.pdf
Boyut:
628.3 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Publisher's Version
İndir

Koleksiyon

Makale Koleksiyonu | Fizik Bölümü
Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu