Tezel, Güler BengusuUzuner, SibelAkdemir Evrendilek, Gülsün2024-09-252024-09-2520192148-3736https://doi.org/10.31202/ecjse.555108https://search.trdizin.gov.tr/tr/yayin/detay/386593https://hdl.handle.net/20.500.12491/12834Rheological steady shear and dynamical measurement of gelatin-carragenan (G-CR) 1%, w/v mixtures at mixing ratios of 1:1 and 2:1at pH 7.0 were performed using stress controlled rheometer. The results reveal that Herschel-Bulkley (HB) rheological flow model gives the best fit (R2=0.993) to capture the flow characteristics of highly yielding G-CR mixtures. Carrageenan improves the gel strength of the mixture due to moving towards more elastic modulus (order of G’?103) as compared to gelatin elastic modulus (order of G’?10). At 1.0 % of gum concentration, 2:1 of gum ratio, 13oC of temperature, and pH of 7.0, the gel strength texture for G-CR mixtures were found to be as 4.71 N. Strengthening of gel network structures were also confirmed using SEM analysis of G-CR mixtures. © 2019, TUBITAK. All rights reserved.eninfo:eu-repo/semantics/openAccessCarrageenan (CR)G-CR gel networkGelatin (G)Rheological measurementsArticle10.31202/ecjse.555108635255322-s2.0-85120542093Q4386593