[2Lp] Physical property of food

[2Lp-06] Control of physical properties and network structures in mixtures of gellans, carrageenans and gelatins

*Shingo Matsukawa¹ (1. Tokyo University of Marine Science and Technology)

Keywords:gellan, carrageenan, gelatin, NMR, particle tracking

Research works of controlling physical properties of mixed gellan gums, mixed carrageenas and mixed gelatins will be reported. Studies on network structures of the mixed systems by microDSC, NMR, CD and particle-trackings will be also presented.