Rheology and tribology of starch + κ‐carrageenan mixtures

You, K-M, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2021) Rheology and tribology of starch + κ‐carrageenan mixtures. Journal of Texture Studies, 52 (1). pp. 16-24. ISSN 0022-4901



Copyright, Publisher and Additional Information: © 2020 The Authors. Journal of Texture Studies published by Wiley Periodicals LLC. This is an open access article under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) (https://creativecommons.org/licenses/by/4.0/)
Keywords: Biopolymer mixtures; Corn starch; Polysaccharides; Rheology; κ-carrageenan; Tribology
  • Accepted: 1 November 2020
  • Published (online): 11 November 2020
  • Published: February 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Funding Information:
FunderGrant number
EU - European Union757993
Depositing User: Symplectic Publications
Date Deposited: 03 Nov 2020 16:09
Last Modified: 10 Feb 2021 16:52
Status: Published
Publisher: Wiley
Identification Number: https://doi.org/10.1111/jtxs.12570
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