Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide-Reference-Cited by-同舟云学术

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Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide

Published:1986-09 Issue:1 Volume:1 Page:25-36
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Watase M.,Nishinari K.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference20 articles.

1. Protein Denaturation

2. Proteins. Structure and Function;Hamaguchi,1971

3. Ultrasonic Study of Dilute Aqueous Solutions of Urea, Guanidine Hydrochloride and Dioxane

4. Ultrasonics and Water Structure in Urea Solutions

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1. Cyclic deformation behavior of agarose hydrogels prepared at different gelation concentrations;International Journal of Biological Macromolecules;2023-09

2. Effects of gelation concentration on cyclic deformation behavior of κ-carrageenan hydrogels;International Journal of Biological Macromolecules;2022-10

3. Effect of moisture in κ-carrageenan films on their tensile and relaxation behavior studied by correlation between stress and birefringence;Rheologica Acta;2020-09-18

4. Dietary fibre and weight loss: Where are we now?;Food Hydrocolloids;2017-07

5. Agarose;Encyclopedia of Biomedical Polymers and Polymeric Biomaterials;2015-12-03

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