Structural characteristics of carrageenan gels: temperature and concentration dependence

By Y. Yuguchi, Thanh Thi Thu Thuy, H. Urakawa, K. Kajiwara. 2002

153 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science

View Paper: https://www.semanticscholar.org/paper/00421b520edb507c3f38182f1385827362780e4a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Aquatic Science

1. Huijuan Yang
2. Zhi Yang
3. Hongshun Yang

In Food Science

1. Huijuan Yang
2. Zhi Yang
3. Hongshun Yang

Citations in the corpus

• Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel (2018, background): “The Rc can also be carefully evaluated from the steepest slope where the peak due to electrostatic interaction in smaller angle was avoided (Yuguchi et al., 2002).”