Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel
暂无分享,去创建一个
[1] J. Nečas,et al. Carrageenan: a review. , 2018 .
[2] Hongshun Yang,et al. Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition , 2017 .
[3] J. Regenstein,et al. Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin , 2017 .
[4] Lin Li,et al. Thermoreversible gelation and scaling behavior of Ca2+-induced κ-carrageenan hydrogels , 2016 .
[5] A. Farahnaky,et al. Ultrasound assisted-viscosifying of kappa carrageenan without heating , 2016 .
[6] A. Karim,et al. Effects of sugars on the gelation kinetics and texture of duck feet gelatin , 2016 .
[7] A. Altskär,et al. Impact of solvent quality on the network strength and structure of alginate gels. , 2016, Carbohydrate polymers.
[8] Lin Li,et al. Thermoreversible gelation and scaling laws for graphene oxide-filled κ-carrageenan hydrogels , 2016 .
[9] T. Brenner,et al. A study on phase separation behavior in kappa/iota carrageenan mixtures by micro DSC, rheological measurements and simulating water and cations migration between phases , 2016 .
[10] N. Matubayasi,et al. Gelation of carrageenan: Effects of sugars and polyols , 2016 .
[11] Duncan J McGillivray,et al. Nonlinear Behavior of Gelatin Networks Reveals a Hierarchical Structure. , 2016, Biomacromolecules.
[12] Lin Li,et al. Rheological Properties and Scaling Laws of κ-Carrageenan in Aqueous Solution , 2015 .
[13] R. Mezzenga,et al. Supramolecular chiral self-assembly and supercoiling behavior of carrageenans at varying salt conditions. , 2015, Nanoscale.
[14] Hongshun Yang,et al. Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin , 2015 .
[15] N. Matubayasi,et al. Preferential solvation: dividing surface vs excess numbers. , 2014, The journal of physical chemistry. B.
[16] Gregory N Tew,et al. SANS study of highly resilient poly(ethylene glycol) hydrogels. , 2014, Soft matter.
[17] L. Lundin,et al. Using SAXS to reveal the degree of bundling in the polysaccharide junction zones of microrheologically distinct pectin gels. , 2011, Biomacromolecules.
[18] Zhen Tong,et al. Critical behavior at sol–gel transition in gellan gum aqueous solutions with KCl and CaCl2 of different concentrations , 2010 .
[19] M. Šen,et al. Determination of critical gelation conditions of κ-carrageenan by viscosimetric and FT-IR analyses , 2010 .
[20] M. Wilhelm,et al. Structural and mechanical characterization of κ/ι-hybrid carrageenan gels in potassium salt using Fourier Transform rheology , 2009 .
[21] Paulo J. A. Ribeiro-Claro,et al. Identification of selected seaweed polysaccharides (phycocolloids) by vibrational spectroscopy (FTIR-ATR and FT-Raman) , 2009 .
[22] Ö. Pekcan,et al. Critical Exponents of Kappa Carrageenan in the Coil-Helix and Helix-Coil Hysteresis Loops , 2009 .
[23] C. Loret,et al. Mechanical properties of κ-carrageenan in high concentration of sugar solutions , 2009 .
[24] Magnus Nydén,et al. Dendrimer diffusion in kappa-carrageenan gel structures. , 2009, Biomacromolecules.
[25] Zhen Tong,et al. Critical exponents and self-similarity for sol-gel transition in aqueous alginate systems induced by in situ release of calcium cations. , 2006, The journal of physical chemistry. B.
[26] T. Vermonden,et al. Rheological studies of thermosensitive triblock copolymer hydrogels. , 2006, Langmuir : the ACS journal of surfaces and colloids.
[27] Zhen Tong,et al. Critical exponents for sol–gel transition in aqueous alginate solutions induced by cupric cations , 2006 .
[28] Huaitian Bu,et al. Rheological properties of pH-induced association and gelation of pectin , 2006 .
[29] Zhen Tong,et al. Difference in concentration dependence of relaxation critical exponent N for alginate solutions at sol-gel transition induced by calcium cations. , 2005, Biomacromolecules.
[30] S. Kasapis,et al. Further evidence of the changing nature of biopolymer networks in the presence of sugar. , 2005, Carbohydrate research.
[31] S. Kasapis,et al. Rubber-to-glass transitions in high sugar/biopolymer mixtures , 2004 .
[32] A. Kjøniksen,et al. Characterization of association and gelation of pectin in methanol-water mixtures. , 2003, Biomacromolecules.
[33] Hiroshi Urakawa,et al. Structural characteristics of carrageenan gels: temperature and concentration dependence , 2002 .
[34] Bjørn T. Stokke,et al. Small-Angle X-ray Scattering and Rheological Characterization of Alginate Gels. 1. Ca-Alginate Gels , 2000 .
[35] L. Sundelöf,et al. Gel--sol transition in kappa-carrageenan systems: microviscosity of hydrophobic microdomains, dynamic rheology and molecular conformation. , 1999, International journal of biological macromolecules.
[36] L. Bromberg. Scaling of Rheological Properties of Hydrogels from Associating Polymers , 1998 .
[37] Y. Aoki,et al. Rheological images of poly(vinyl chloride) gels. 1. The dependence of sol-gel transition on concentation , 1997 .
[38] B. T. Stokke,et al. Small‐angle X‐ray scattering and rheological characterization of alginate gels , 1997 .
[39] H. Reynaers,et al. Small-angle X-ray scattering of kappa- and iota-carrageenan in aqueous and in salt solutions. , 1996, International journal of biological macromolecules.
[40] G. Beaucage. Small-Angle Scattering from Polymeric Mass Fractals of Arbitrary Mass-Fractal Dimension , 1996 .
[41] K. Nishinari,et al. Effects of sugars and polyols on the gel-sol transition of kappa-carrageenan gels , 1992 .
[42] K. Nishinari,et al. .kappa.-Carrageenan gels: effect of sucrose, glucose, urea, and guanidine hydrochloride on the rheological and thermal properties , 1990 .
[43] M. Muthukumar. Screening effect on viscoelasticity near the gel point , 1989 .
[44] S. Arnott,et al. The molecular structure of kappa-carrageenan and comparison with iota-carrageenan , 1988 .
[45] K. Gekko,et al. Effects of sugars and polyols on the sol-gel transition of k-carrageenan: calorimetric study , 1987 .
[46] G. Birch,et al. Relationship between the structure and the properties of carbohydrates in aqueous solutions: sweetness of chlorinated sugars. , 1986, Carbohydrate research.
[47] P. Belton,et al. Interaction of group I cations with iota and kappa carrageenans studied by Fourier transform infrared spectroscopy , 1986 .
[48] H. Henning Winter,et al. Analysis of Linear Viscoelasticity of a Crosslinking Polymer at the Gel Point , 1986 .
[49] W. Graessley. The Entanglement Concept in Polymer Rheology , 1974 .
[50] Jack L. Koenig,et al. Infrared and raman spectroscopy of carbohydrates. : Part II: Normal coordinate analysis of α-D-glucose. , 1972 .
[51] Jack L. Koenig,et al. Infrared and raman spectroscopy of carbohydrates : Part I: Identification of OH and CH-related vibrational modes for D-glucose, maltose, cellobiose, and dextran by deuterium-substitution methods , 1971 .
[52] M. Fixman. Radius of Gyration of Polymer Chains , 1962 .
[53] Sijun Liu,et al. Scaling law and microstructure of alginate hydrogel. , 2016, Carbohydrate polymers.
[54] E. Kaler,et al. Small angle neutron scattering study of sodium dodecyl sulfate micellar growth driven by addition of a hydrotropic salt. , 2003, Journal of Colloid and Interface Science.
[55] D. Oakenfull. SOLVENT STRUCTURE AND GELATION OF POLYSACCHARIDES IN CONCENTRATED SOLUTIONS OF SIMPLE SUGARS , 2000 .
[56] C. Michon,et al. Concentration dependence of the critical viscoelastic properties of gelatin at the gel point , 1993 .
[57] A. Hermansson. Rheological and microstructural evidence for transient states during gelation of kappa-carrageenan in the presence of potassium , 1989 .
[58] O. Glatter,et al. 19 – Small-Angle X-ray Scattering , 1973 .