Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations
- 17 October 2006
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 21 (4) , 617-629
- https://doi.org/10.1016/j.foodhyd.2006.07.013
Abstract
No abstract availableKeywords
This publication has 32 references indexed in Scilit:
- Single-phase mixed gels of xyloglucan and gellanFood Hydrocolloids, 2004
- A simple 1H NMR method for the quantification of carrageenans in blendsCarbohydrate Polymers, 2003
- Using AFM to image the internal structure of starch granulesCarbohydrate Polymers, 2002
- Characterising semi-refined iota-carrageenan networks by atomic force microscopyCarbohydrate Polymers, 1998
- Effects of specific anion binding on the helix-coil transition of lower charged carrageenans. NMR data and conformational equilibria analyzed within the Poisson-Boltzmann cell modelMacromolecules, 1992
- Effects of small amounts of kappa-carrageenan on the rheology of aqueous iota-carrageenanCarbohydrate Polymers, 1992
- THE EFFECT OF MONOVALENT CATIONS AND ANIONS ON THE RHEOLOGICAL PROPERTIES OF KAPPA‐CARRAGEENAN GELS1Journal of Texture Studies, 1988
- Iodide-specific formation of .kappa.-carrageenan single helixes. Iodine-127 NMR spectroscopic evidence for selective site binding of iodide anions in the ordered conformationMacromolecules, 1981
- Investigations on Aqueous Solution Properties of κ-CarrageenansPublished by American Chemical Society (ACS) ,1981
- Cesium-133 NMR in the sol-gel states of aqueous carrageenan. Selective site binding of cesium and potassium ions in .kappa.-carrageenan gelsMacromolecules, 1981