Determination of critical gelation conditions of κ-carrageenan by viscosimetric and FT-IR analyses

By M. Şen, Esra Nazan Erboz. 2010

146 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science, Physical and Theoretical Chemistry

View Paper: https://www.semanticscholar.org/paper/541a1451e97f78d89b00cb3728a8995621512abc

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. M. Cerqueira
2. António Augusto Vicente
3. Huijuan Yang
4. Zhi Yang
5. Hongshun Yang

In Physical and Theoretical Chemistry

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, methodology): “The location and assignment of peaks are summarised in Table 1 and interpreted according to previous reports (Mathlouthi, Seuvre, & Birch, 1986; Pereira et al., 2009; Şen & Erboz, 2010).”
• Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof (2012, background): “The present results suggest physical entanglements and miscibility between these two polysaccharides (Figueiró et al., 2004; Sen & Erboz, 2010) showing that the interaction between k-car and LBG occurred and possibly may lead to changes in films’ transport, thermal and mechanical properties.”