Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems in the presence or absence of various cations

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8609-8618

  Funami, Takahiro ^a   Noda, Sakie ^a   Nakauma, Makoto ^a   Ishihara, Sayaka ^a   Takahashi, Rheo ^b   Al Assaf, Saphwan ^c   Ikeda, Shinya ^d   Nishinari, Katsuyoshi ^c,d   Phillips, Glyn O ^c,e  

^a SAN EI GEN F F I INC   (Japan)

^b GUNMA UNIVERSITY   (Japan)

^c GLYNDWR UNIVERSITY   (United Kingdom)

^d Osaka Prefecture University   (Japan)

^e Phillips Hydrocolloid Research Ltd   (United Kingdom)

Author keywords

Atomic force microscopy; Cations; Gellan gum; Rheology; Supermolecular structures

Indexed keywords

BACTERIAL POLYSACCHARIDE; CALCIUM; CATION; GELLAN; POTASSIUM; SODIUM; WATER;

ACYLATION; ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMISTRY; FLOW KINETICS; SOLUTION AND SOLUBILITY;

ACYLATION; CALCIUM; CATIONS; MICROSCOPY, ATOMIC FORCE; POLYSACCHARIDES, BACTERIAL; POTASSIUM; RHEOLOGY; SODIUM; SOLUTIONS; WATER;

EID: 53649095924     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8007713     Document Type: Article

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