메뉴 건너뛰기




Volumn 75, Issue 3-4, 2011, Pages 304-311

Dilute iota- and kappa-Carrageenan solutions with high viscosities in high salinity brines

Author keywords

and Carrageenan; Fracturing fluid; Gelling mechanism; High salinity; Mobility control; Near wellbore fluid; Polymer solution; Rheology; Shear thinning

Indexed keywords

CARRAGEENANS; GELLING MECHANISM; HIGH SALINITY; MOBILITY CONTROL; SHEAR THINNING; WELL BORE FLUIDS;

EID: 78650591505     PISSN: 09204105     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.petrol.2010.11.025     Document Type: Article
Times cited : (38)

References (50)
  • 1
    • 78751587720 scopus 로고
    • Abrams A. SPEJ 1975, 437-447.
    • (1975) SPEJ , pp. 437-447
    • Abrams, A.1
  • 11
    • 0000027903 scopus 로고
    • Compression behavior of kappa-Carrageenan gels. Effects of addition of iota-Carrageenan and locust bean gum
    • Elsevier, London, G.O. Phillips, D.J. Wedlock, P.A. Williams (Eds.)
    • Duran L., Fiszman S.M., Costell E. Compression behavior of kappa-Carrageenan gels. Effects of addition of iota-Carrageenan and locust bean gum. Gums and Stabilisers for the Food Industry 3 1986, 177-184. Elsevier, London. G.O. Phillips, D.J. Wedlock, P.A. Williams (Eds.).
    • (1986) Gums and Stabilisers for the Food Industry 3 , pp. 177-184
    • Duran, L.1    Fiszman, S.M.2    Costell, E.3
  • 27
    • 78751597157 scopus 로고
    • Mungan N. SPEJ 1972, 469-473.
    • (1972) SPEJ , pp. 469-473
    • Mungan, N.1
  • 31
    • 0014659739 scopus 로고
    • Structure, conformation, and mechanism in the formation of polysaccharide gels and networks
    • Academic Press, London, M.L. Wolfrom, R.S. Tipson, D. Horton (Eds.)
    • Rees D.A. Structure, conformation, and mechanism in the formation of polysaccharide gels and networks. Advances in Carbohydrate Chemistry and Biochemistry 1969, vol. 24. Academic Press, London. M.L. Wolfrom, R.S. Tipson, D. Horton (Eds.).
    • (1969) Advances in Carbohydrate Chemistry and Biochemistry , vol.24
    • Rees, D.A.1
  • 32
  • 33
    • 78751583162 scopus 로고    scopus 로고
    • Rheology modifiers and thickeners for liquid detergents
    • Taylor & Francis Group, Boca Raton, K.-Y. Lai (Ed.)
    • Reeve P., Tepe T., Shulman J. Rheology modifiers and thickeners for liquid detergents. Liquid Detergents 2006, Taylor & Francis Group, Boca Raton. K.-Y. Lai (Ed.).
    • (2006) Liquid Detergents
    • Reeve, P.1    Tepe, T.2    Shulman, J.3
  • 38
  • 42
    • 0344551463 scopus 로고
    • Carrageenan
    • Academic Press, New York, R.L. Whistler (Ed.)
    • Stoloff L. Carrageenan. Industrial Gums 1959, Academic Press, New York. R.L. Whistler (Ed.).
    • (1959) Industrial Gums
    • Stoloff, L.1
  • 46
    • 0006171046 scopus 로고
    • Thermal and rheological properties of kappa-Carrageenan gels containing alkali earth metal ions
    • Elsevier, London, G.O. Phillips, D.J. Wedlock, P.A. Williams (Eds.)
    • Watase M., Nishinari K. Thermal and rheological properties of kappa-Carrageenan gels containing alkali earth metal ions. Gums and Stabilisers for the Food Industry 3 1986, 185-194. Elsevier, London. G.O. Phillips, D.J. Wedlock, P.A. Williams (Eds.).
    • (1986) Gums and Stabilisers for the Food Industry 3 , pp. 185-194
    • Watase, M.1    Nishinari, K.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.