Thermal and Viscoelastic Properties of κ/ι-Hybrid Carrageenan Gels Obtained from the Portuguese Seaweed Mastocarpus stellatus-Reference-Cited by-同舟云学术

Thermal and Viscoelastic Properties of κ/ι-Hybrid Carrageenan Gels Obtained from the Portuguese Seaweed Mastocarpus stellatus

Published:2006-09-02 Issue:20 Volume:54 Page:7870-7878
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hilliou L.¹,Larontonda F. D. S.¹,Sereno A. M.¹,Gonçalves M. P.¹

Affiliation:

1. REQUIMTE-CEQUP, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0612934

Reference30 articles.

1. 1H and 13C high resolution NMR spectroscopy of carrageenans: application in research and industry

2. Phycocolloid chemistry as a taxonomic indicator of phylogeny in the Gigartinales, Rhodophyceae: A review and current developments using Fourier transform infrared diffuse reflectance spectroscopy

3. Coil-helix transition of ?-carrageenan as a function of chain regularity

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