Gelation: The role of sugars and polyols on gelatin and agarose

Journal of Physical Chemistry B

Volumn 118, Issue 46, 2014, Pages 13210-13216

  Shimizu, Seishi ^a   Matubayasi, Nobuyuki ^b,c  

^a UNIVERSITY OF YORK   (United Kingdom)

^b OSAKA UNIVERSITY   (Japan)

^c KYOTO UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; BIOMOLECULES; POLYOLS; SUGARS;

COSOLVENCY; COSOLVENTS; DOMINANT CONTRIBUTIONS; DRIVING FORCES; MICROSCOPIC LEVELS; STATISTICAL THERMODYNAMIC THEORY; THERMODYNAMIC DATA; WATER STRUCTURE;

GELATION;

CARBOHYDRATE; GEL; GELATIN; POLYMER; POLYOL; SEPHAROSE; WATER;

CHEMISTRY; GEL; PHASE TRANSITION; THERMODYNAMICS;

CARBOHYDRATES; GELATIN; GELS; PHASE TRANSITION; POLYMERS; SEPHAROSE; THERMODYNAMICS; WATER;

EID: 84912553544     PISSN: 15206106     EISSN: 15205207     Source Type: Journal    
DOI: 10.1021/jp509099h     Document Type: Article

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