Structural characteristics of carrageenan gels: Various types of counter ions

Food Hydrocolloids

Volumn 17, Issue 4, 2003, Pages 481-485

  Yuguchi, Yoshiaki ^a   Urakawa, Hiroshi ^b   Kajiwara, Kanji ^c  

^a AIST Shikoku   (Japan)

^b KYOTO INSTITUTE OF TECHNOLOGY   (Japan)

^c OTSUMA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Carrageenan; Crosslinking domain; Gelation; Small angle X ray scattering

Indexed keywords

GELATION;

CARRAGEENANS; CHAIN AGGREGATION; COUNTERIONS; CROSSLINKING DOMAIN; DOUBLE HELIX; GELATION MECHANISMS; LI +; RADIUS OF GYRATION; SMALL ANGLE X-RAY SCATTERING; STRUCTURAL CHARACTERISTICS;

X RAY SCATTERING;

CARRAGEENAN; ION; LITHIUM ION; SODIUM ION;

CONFERENCE PAPER; CROSS LINKING; CRYSTAL STRUCTURE; GEL; GELATION; X RAY CRYSTALLOGRAPHY;

EID: 0038699641     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00021-3     Document Type: Conference Paper

References (6)

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2. Glatter, O., & Kratky, O. (1982). Small-angle X-ray scattering. London: Academic Press.
3. Guinier, A., & Fournet, G. (1955). Small-angle scattering of X-ray. New York: Wiley.
4. Millane, R. P., Chandrasekaran, R., Arnott, S., & Dea, I. C. M. (1988). Carbohydrate Research, 182, 1.
5. Yuguchi, Y (1996). Doctoral Thesis, Structural Characteristics of Polysaccharide in Aqueous Solution Undergoing Sol-Gel Transition, Kyoto Institute of Technology.
6. Yuguchi, Y., Thuy, T. T. T., Urakawa, H., & Kajiwara, K. (2003). Food Hydrocolloids, 116, 515-522.