Sol−Gel Transition Behavior of Pure ι-Carrageenan in Both Salt-Free and Added Salt States-Reference-Cited by-同舟云学术

Sol−Gel Transition Behavior of Pure ι-Carrageenan in Both Salt-Free and Added Salt States

Published:2001-04-13 Issue:2 Volume:2 Page:442-449
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Hossain Khandker S.¹,Miyanaga Kazuhiro¹,Maeda Hiroshi¹,Nemoto Norio¹

Affiliation:

1. Department of Molecular and Material Sciences, IGSES, Kyushu University, Hakozaki, Fukuoka 812-8581, Japan; CREST, JST (Japan Science and Technology) Corporation, Kawaguchi, Saitama 332-0012, Japan; and Department of Chemistry, Faculty of Science, Kyushu University, Hakozaki, Fukuoka 812-8581, Japan

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm000117f

Reference31 articles.

1. Therkelsen, G. H. Carrageenans.InIndustrial Gums, 3rd ed.; Whistler, R. L., Bemiller, J. N. Eds.; Academic Press: New York, 1983; p 145.

2. Structure, Conformation, and Mechanism in the Formation of Polysaccharide Gels and Networks

3. X-ray diffraction studies of polysaccharide sulphates: Double helix models for κ- and ι-carrageenans

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