Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations

By T. Funami, Mika Hiroe, S. Noda, Iwao Asai, S. Ikeda, K. Nishinari. 2007

171 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/1f361fc434c327b4bc4ae60d4fd0440ca9598ca1

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Citations in the corpus

• Chemical Structures and Bioactivities of Sulfated Polysaccharides from Marine Algae (2011, methodology): “examined -carrageenan extracted from Eucheuma spinosum using atomic force microscopy and suggested that -carrageenans were more homogeneous and flexible than -carrageenans [13].”
• Hydrogels: Methods of Preparation, Characterisation and Applications (2011, unknown): “The gel formation is due to helix-formation, association of the helices, and forming junction zones (Funami et al., 2007).”