Structural characteristics of carrageenan gels: various types of counter ions-Reference-Cited by-同舟云学术

Structural characteristics of carrageenan gels: various types of counter ions

Published:2003-07 Issue:4 Volume:17 Page:481-485
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yuguchi Yoshiaki,Urakawa Hiroshi,Kajiwara Kanji

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference6 articles.

1. i-Carrageenan: Molecular structure and packing of polysaccharide double helices in oriented fibres of divalent cation salts

2. Small-angle X-ray scattering;Glatter,1982

3. Small-angle scattering of X-ray;Guinier,1955

4. The molecular structure of kappa-carrageenan and comparison with iota-carrageenan

5. Yuguchi, Y (1996). Doctoral Thesis, Structural Characteristics of Polysaccharide in Aqueous Solution Undergoing Sol-Gel Transition, Kyoto Institute of Technology.

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