Microrheological properties and local structure of ι-carrageenan gels probed by using optical tweezers-Reference-Cited by-同舟云学术

Microrheological properties and local structure of ι-carrageenan gels probed by using optical tweezers

Published:2023-04 Issue: Volume:137 Page:108325
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Geonzon Lester C.^ORCID,Kobayashi Motoyoshi^ORCID,Tassieri Manlio^ORCID,Bacabac Rommel G.^ORCID,Adachi Yasuhisa^ORCID,Matsukawa Shingo^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference66 articles.

1. Interpenetrating network formation in agarose-sodium gellan gel composites;Amici;Carbohydrate Polymers,2001

2. Observation of a single-beam gradient force optical trap for dielectric particles;Ashkin;Optics Letters,1986

3. Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensis;Azevedo;Food Hydrocolloids,2015

4. Potential antiviral properties of industrially important marine algal polysaccharides and their significance in fighting a future viral pandemic;Bai;Viruses,2021

5. Structure and properties of carrageenan-like polysaccharide from the red alga Tichocarpus crinitus (Gmel.) Rupr. (Rhodophyta, Tichocarpaceae);Barabanova;Journal of Applied Phycology,2008

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Eclipsed conformational locking: exploring iota carrageenan’s distinct behavior in ethanol–water systems via hydrogen bonding with the disulfate group;Chemical Papers;2024-07-06

2. The effects of stem bromelain on the gelation behavior of kappa carrageenan under linear and nonlinear rheological regimes;Food Hydrocolloids;2024-05

3. Understanding the rheological properties from linear to nonlinear regimes and spatiotemporal structure of mixed kappa and reduced molecular weight lambda carrageenan gels;Food Hydrocolloids;2024-05

4. The Effects of a Crosslinking Agent on the Microrheological Properties and Cellular Structure of Silicone Rubber Foam Prepared via a Green Process;Materials;2024-02-01

5. Rheological investigation of the network structure in mixed gels of Kappa and Iota Carrageenan;Food Hydrocolloids;2024-01