Small-Angle X-ray Scattering and Rheological Characterization of Alginate Gels. 1. Ca-Alginate Gels

By B. Stokke, K. Draget, O. Smidsrod, Y. Yuguchi, H. Urakawa, K. Kajiwara. 2000

309 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/092267449b7a942677960b393dd5c194bd06a48f

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. I. Norton
2. Huijuan Yang
3. Zhi Yang
4. Hongshun Yang
5. I. Farrés

In Food Science

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

In Plant Science

1. I. Norton
2. I. Farrés

Citations in the corpus

• Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release (2014, background): “L -guluronic acid (G) residues at different proportions and with different sequential occurrence (Draget, Skjåk-Bræk, & Stokke, 2006; Stokke et al., 2000).”
• A quantitative analysis of alginate swelling (2010, methodology): “The ‘‘egg-box” model (Stokke et al., 2000) has interpreted the cross-linking as a nearneighbor, auto-cooperative process when additional binding of the same ion becomes more favorable (Draget, 1997).”
• Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel (2018, methodology): “This Guinier plots were also employed to study the chain structures of alginate gel (Stokke et al., 2000), pectin (Schuster, Cucheval, Lundin, & Williams, 2011) and gelatine (Yang et al., 2015).”