Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide
- 30 September 1986
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 1 (1), 25-36
- https://doi.org/10.1016/s0268-005x(86)80004-2
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- On the temperature dependence of elasticity of thermo-reversible gelsJournal de Physique, 1985
- Rheological studies of specific cation forms of kappa carrageenan gelsCarbohydrate Polymers, 1983
- The rheological study of the interaction between alkali metal ions and kappa-carrageenan gelsColloid and Polymer Science, 1982
- Molecular origin of xanthan solution rheology: Effect of urea on chain conformation and interactionsJournal of Polymer Science Part C: Polymer Letters, 1982
- Cesium-133 NMR in the sol-gel states of aqueous carrageenan. Selective site binding of cesium and potassium ions in .kappa.-carrageenan gelsMacromolecules, 1981
- Cation-specific aggregation of carrageenan helices: Domain model of polymer gel structureJournal of Molecular Biology, 1980
- On the sol-gel transition in solutions of Kappa-carrageenanBiochimica et Biophysica Acta (BBA) - General Subjects, 1976
- Ultrasonic Study of Dilute Aqueous Solutions of Urea, Guanidine Hydrochloride and DioxaneBulletin of the Chemical Society of Japan, 1970
- Protein DenaturationPublished by Elsevier ,1970
- Ultrasonics and Water Structure in Urea SolutionsThe Journal of Chemical Physics, 1968