Toplam kayıt 3, listelenen: 1-3
Synergistic effect of the locust bean gum on the thermal phase transitions of kappa-carrageenan gels
(ELSEVIER SCI LTD, 2009-03)
Synergism between K-carrageenan and locust bean gum (LBG) was studied using the photon transmission technique. Synergistic effects in these polymeric mixtures strongly affected the physical properties of the gel structure. ...
Phase transitions of kappa-Carrageenan gels in various types of salts
(John Wiley & Sons Inc, 2006-11-05)
Sol-gel and gel-sol phase transitions of K-carrageenan in various types of salts were studied using photon transmission technique. Here, LiCl, NaCl, KCl, MgCl2, CaCl2, and SrCl2 were chosen as the proper salts for the ...
Universality of sol-gel phase transition of kappa-carrageenan in various salts: a steady state fluorescence study
(TAYLOR & FRANCIS LTD, 2007-08)
Thermal phase transitions of kappa-carrageenan in NaCl, KCl and CaCl2 solutions were studied using steady state fluorescence (SSF) technique. Pyranine was introduced as a fluorescence probe for studying sol-gel phase ...