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

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dc.authoridPEKCAN, Onder/0000-0002-0082-8209
dc.authorwosidPEKCAN, Onder/Y-3158-2018
dc.contributor.authorArda, Ertan
dc.contributor.authorKara, Selim
dc.contributor.authorPekcan, Oender
dc.date.accessioned2024-06-12T10:55:50Z
dc.date.available2024-06-12T10:55:50Z
dc.date.issued2009
dc.departmentTrakya Üniversitesien_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. (C) 2008 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodhyd.2008.02.010
dc.identifier.endpage459en_US
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-51049101482en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage451en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2008.02.010
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19573
dc.identifier.volume23en_US
dc.identifier.wosWOS:000260283900024en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_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.subjectCarrageenanen_US
dc.subjectLBGen_US
dc.subjectPhoton Transmission Techniqueen_US
dc.subjectSynergistic Effecten_US
dc.subjectSol-Gelen_US
dc.subjectIota-Carrageenanen_US
dc.subjectGalactomannanen_US
dc.subjectMechanismen_US
dc.subjectRheologyen_US
dc.subjectGelationen_US
dc.subjectHelicesen_US
dc.subjectSystemsen_US
dc.subjectModelen_US
dc.titleSynergistic effect of the locust bean gum on the thermal phase transitions of ?-carrageenan gelsen_US
dc.typeArticleen_US

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