Rheology of kappa-carrageenan in mixtures of sodium and cesium iodide: two types of gels

Food Polysaccharides and Their Applications

James N. BeMiller · Trends in Food Science & Technology · 1996 · 1.7K citations

Agriculture, Biochemistry, Food Science +14

Can the gel point of a cross‐linking polymer be detected by the <i>G</i>′ – <i>G</i>″ crossover?

H. Henning Winter · Polymer Engineering and Science · 1987 · 769 citations

Natural Sciences, Biophysics, Materials Science +17

Gums and stabilisers for the food industry

Tetrahedron · 1980 · 670 citations

Agriculture, Food Science, Food Engineering +5

Secondary and Tertiary Structure of Polysaccharides in Solutions and Gels

David A. Rees, E. Jane Welsh · Angewandte Chemie International Edition in English · 1977 · 409 citations

Life Sciences, Biochemistry, Biophysics +17

X-ray diffraction studies of polysaccharide sulphates: Double helix models for κ- and ι-carrageenans

Norman S. Anderson, John W. Campbell, Margaret M. Harding et al. · Journal of Molecular Biology · 1969 · 345 citations

Pharmacy, Biochemistry, Chemistry +15