Rheological properties of mixtures of protein-polysaccharide-dynamic viscoelasticity of blend gels of acylated gelatin, kappa-carrageenan, and agarose
- 1 October 1983
- journal article
- research article
- Published by SAGE Publications in Biorheology
- Vol. 20 (5) , 495-505
- https://doi.org/10.3233/bir-1983-20507
Abstract
Complex Young’s modulus of blend gels of gelatin and kappa-carrageenan or agarose has been measured in order to clarify the protein-polysaccharide interaction in biological systems. The mixture of gelatin and kappa-carrageenan showed phase separationThis publication has 1 reference indexed in Scilit:
- A new method for the determination of the swelling pressure of the corneal stroma in vitroExperimental Eye Research, 1963