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Volumn 286, Issue 6-7, 2008, Pages 663-672

Effects of SDS on the sol-gel transition of konjac glucomannan in SDS aqueous solutions

Author keywords

Conformational transition; Critical micelle concentration; Konjac glucomannan; Micelles; Sodium dodecyl sulfate

Indexed keywords

CONFORMATIONS; CRITICAL MICELLE CONCENTRATION; HYDROPHOBICITY; MICELLES; RHEOLOGY; SOL-GELS;

EID: 44549088649     PISSN: 0303402X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00396-007-1810-x     Document Type: Article
Times cited : (9)

References (51)
  • 4
    • 0029432254 scopus 로고
    • Surfactant binding and micellisation in polymer solutions and gels: Binding isotherms and their consequences
    • In: RSC, London UK
    • Piculell L, Thuresson K, Ericsson O (1995) Surfactant binding and micellisation in polymer solutions and gels: Binding isotherms and their consequences. In: Faraday Discussions Vol.101. RSC, London UK, pp. 307-318
    • (1995) Faraday Discussions , vol.101 , pp. 307-318
    • Piculell, L.1    Thuresson, K.2    Ericsson, O.3
  • 20
    • 0038426384 scopus 로고
    • Studies on the synergistic interaction of konjac mannan and locust bean gum with kappa carrageenan
    • In: Phillips GO, Wedlock DJ, Williams PA (eds) IRL, Oxford UK
    • Williams PA, Clegg SM, Langdon MJ, Nishinari K, Phillips GO (1992) Studies on the synergistic interaction of konjac mannan and locust bean gum with kappa carrageenan. In: Phillips GO, Wedlock DJ, Williams PA (eds) Gums and Stabilisers for the Food Industry 6. IRL, Oxford UK, pp 209-216
    • (1992) Gums and Stabilisers for the Food Industry 6 , pp. 209-216
    • Williams, P.A.1    Clegg, S.M.2    Langdon, M.J.3    Nishinari, K.4    Phillips, G.O.5
  • 28
    • 0039127445 scopus 로고
    • Characterisation of gelation of konjac mannan using lyotropic salts and rheological measurements
    • In: Phillips GO, Wedlock DJ, Williams PA (eds) IRL, Oxford UK
    • Case SE, Kropp JA, Hamann DD, Schwartz SJ (1992) Characterisation of gelation of konjac mannan using lyotropic salts and rheological measurements. In: Phillips GO, Wedlock DJ, Williams PA (eds) Gums and Stabilisers for the Food Industry 6. IRL, Oxford UK, pp 489-500
    • (1992) Gums and Stabilisers for the Food Industry 6 , pp. 489-500
    • Case, S.E.1    Kropp, J.A.2    Hamann, D.D.3    Schwartz, S.J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.