The influence of locust bean gum on native and alkali-modified agar gels

Strategies to improve the mechanical strength and water resistance of agar films for food packaging applications

“…This clear maximum 399was not seen during the rheological studies performed on the film-forming solutions 400 (Fig. 2)nor on the agar/LBG hydrogels(Sousa & Gonçalves, 2015). Previous studies of 401Lafargue and co-workers failed to confirm the strong influence of κ-carrageenan in 402 modified starch sols and gels observed in the rheological experiments, when the mixed 403 systems were processed in the film-form(Lafargue, Lourdin & Doublier, 2007).…”

The effect of filler particles on the texture of food gels

“…Another example is the addition of galactomannans (such as locust bean gum), which can affect the mechanical properties of gels made from several gelling agents. In the literature, interactions between galactomannans and other biopolymers such as k-karrageenan (Andrade et al, 2000), pectin (Da Silva et al, 1996) and certain agars (Sousa and Gonçalves, 2014) have been widely described (Phillips and Williams, 2009). …”

Physico-chemical and gel properties of agar from Gracilaria tenuistipitata from the lake of Songkhla, Thailand

“…The lowest gumminess and chewiness were observed for 363 native agar gel (P < 0.05). Sousa and Gonçalves (2015) reported that gel of agar with alkaline 364 pretreatment was firmer than native gel as evidenced by the higher gel strength and failure stress.…”