Rheological properties of agar and carrageenan
· The ιcarrageenan and agar samples had gelling temperatures of 70–74 °C and 38–52 °C, respectively. Gel strengths, G'' at 25 °C, of carrageenan samples extracted via alkalitreatment were 4000–6500 Pa. The agar gel strength was 287 Pa. The rheological properties of the H. musciformis κcarrageenans were comparable with κcarrageenan from K. alvarezii, whereas the H. dentata agar