Coacervation of Starch IV. Effect of Added Salts or Furfural on Stability of Coacervated Starch-Chloral Hydrate Systems
- 1 January 1967
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 19 (12) , 399-402
- https://doi.org/10.1002/star.19670191203
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Coacervation of Starch) Part III. Complex Coacervation of Starch with GelatinStarch ‐ Stärke, 1966
- Coacervation of Starch. Part. II. Some InstancesStarch ‐ Stärke, 1965
- Coacervation of Starch I. By FreezingStarch ‐ Stärke, 1964
- Phase separation of polyelectrolyte solutionsJournal of Polymer Science, 1957
- Diameter changes of gelatinized coacervate drops of the complex coacervate gelatine‐gum arabic resulting from a change in the pH of, or from the addition of neutral salts to the surrounding medium. IRecueil des Travaux Chimiques des Pays-Bas, 1946
- The Role of Attractive and Repulsive Forces in the Formation of Tactoids, Thixotropic Gels, Protein Crystals and CoacervatesThe Journal of Chemical Physics, 1938
- Coacervation of Amylophosphoric Acid and ProteinsThe Journal of Physical Chemistry, 1936