Liquid crystallinity versus gelation of κ-carrageenan in mixed salts: Effects of molecular weight, salt composition, and ionic strength

Langmuir

Volumn 14, Issue 17, 1998, Pages 4935-4944

  Borgström, Johan ^a,c   Egermayer, Monica ^a   Sparrman, Tobias ^b   Quist, Per Ola ^b   Piculell, Lennart ^a  

^a LUND UNIVERSITY   (Sweden)

^b UMEÅ UNIVERSITY   (Sweden)

^c Akzo Nobel Surface Chemistry AB   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

CESIUM COMPOUNDS; COMPOSITION EFFECTS; GELATION; IONIC STRENGTH; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHASE DIAGRAMS; PHASE SEPARATION; PHASE TRANSITIONS; SODIUM COMPOUNDS; VOLUME FRACTION;

CARRAGEENAN; CESIUM IODIDE; SODIUM IODIDE;

GELS;

EID: 0032140695     PISSN: 07437463     EISSN: None     Source Type: Journal    
DOI: 10.1021/la9802116     Document Type: Article

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