Structural elucidation of mixed carrageenan gels using rheometry-Reference-Cited by-同舟云学术

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Structural elucidation of mixed carrageenan gels using rheometry

Published:2019-10 Issue: Volume:95 Page:533-539
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wurm Florian,Nussbaumer Felix,Pham Tung,Bechtold Thomas

Funder

science department of the state of Vorarlberg

Vice Rectory for Research of the University of Innsbruck

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Liquid–liquid phase separation of the microtubule-binding repeats of the Alzheimer-related protein Tau;Ambadipudi;Nature Communications,2017

2. Effects of group I cations on the gelation of iota carrageenan;Belton;International Journal of Biological Macromolecules,1984

3. Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels;Brenner;Food Hydrocolloids,2014

4. Micromechanics of cell walls;Burgert,2011

5. Molecular transforms of kappa carrageenan and furcellaran from mixed gel systems;Cairns;International Journal of Biological Macromolecules,1991

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4. Elaborating Spatiotemporal Hierarchical Structure of Carrageenan Gels and Their Mixtures during Sol–Gel Transition;Macromolecules;2023-10-20

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