The effect of salt content on the structure ofiota-carrageenan systems:23Na DQF NMR and rheological studies-Reference-Cited by-同舟云学术

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The effect of salt content on the structure ofiota-carrageenan systems:23Na DQF NMR and rheological studies

Published:2009-04 Issue:4 Volume:47 Page:307-312
ISSN:0749-1581
Container-title:Magnetic Resonance in Chemistry
language:en
Short-container-title:Magn. Reson. Chem.

Author:

Gobet Mallory,Mouaddab Mohamed,Cayot Nathalie,Bonny Jean-Marie,Guichard Elisabeth,Le Quéré Jean-Luc,Moreau Céline,Foucat Loïc

Publisher

Wiley

Subject

General Materials Science,General Chemistry

Reference17 articles.

1. Flavor Release from ι-Carrageenan Matrices: A Kinetic Approach

2. NMR investigations of the 4-ethyl guaicol self-diffusion in iota (ι)-carrageenan gels

3. Physico-chemical properties of carrageenan gels in presence of various cations

4. Measurement of aroma compound self-diffusion in food models by DOSY

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1. Saltiness perception in gel-based food systems (gels and emulsion-filled gels);Critical Reviews in Food Science and Nutrition;2023-11-07

2. Sodium Dynamics in the Cellular Environment;Journal of the American Chemical Society;2023-04-27

3. A molecular–mechanical link in shear-induced self-assembly of a functionalized biopolymeric fluid;Soft Matter;2023

4. Influence of calcium and potassium ions on the rheological properties and network formation of hybrid gels constructed with iota-carrageenan and Ala-Lys dipeptide;European Polymer Journal;2022-08

5. Shellac Gum/Carrageenan Alginate-Based Core–Shell Systems Containing Peppermint Essential Oil Formulated by Mixture Design Approach;Gels;2021-10-03

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