Gelation of Polysaccharides-Reference-Cited by-同舟云学术

Gelation of Polysaccharides

Published:1993-04 Issue:2 Volume:4 Page:210-215
ISSN:1045-389X
Container-title:Journal of Intelligent Material Systems and Structures
language:en
Short-container-title:Journal of Intelligent Material Systems and Structures

Author:

Rinaudo Marguerite¹

Affiliation:

1. Centre de Recherches sur les Macromolécules Végétales (CNRS) B.P. 53 X - 38041 Grenoble Cedex, France

Abstract

This review concerns the different types of gels formed by polysaccharides. First, single polymer-based gels are introduced with thermoreversible gels (agarose, x-carageenan, gel lan), ionic crosslinked gels (alginates, pectins) and thermoforming gels (hydrophobic modified polysaccharides). Then, two-polymer-based gels are discussed; they are obtained when two non- gelling polysaccharides (galactomannan/xanthan), polyanion and polycation (alginate/chitosan), or two gelling polymers are mixed.

Publisher

SAGE Publications

Subject

Mechanical Engineering,General Materials Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1045389X9300400210

Reference54 articles.

1. Crosslinked biopolymers: Experimental evidence for scalar percolation theory

2. Sol - gel transition in biopolymers

3. Molecular transforms of kappa carrageenan and furcellaran from mixed gel systems

4. X-Ray fibre-diffraction studies of synergistic, binary polysaccharide gels

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