Concepedia

Gelation behaviour of aqueous solutions of different types of carrageenan investigated by low-intensity-ultrasound measurements and comparison to rheological measurements

Qin Wang, B. Rademacher, F. Sedlmeyer, Ulrich Kulozik

Innovative Food Science & Emerging Technologies · 2005 · 36 citations · 16 references

Open access

Concepts

AgricultureChemistryFood ScienceRheologyUltrasonographyUltrasoundFood GelsGelsViscoelastic Properties Of FoodsCarrageenanGelationGelation MechanismsGelation TemperatureGelation TimeGelling BehaviorRheological MeasurementsRheological Properties

References

16

Advances in the application of ultrasound in food analysis and processing

David Julian McClements · Trends in Food Science & Technology · 1995 · 564 citations

Medicine, Food Science, Food Processing +11

Cation-specific aggregation of carrageenan helices: Domain model of polymer gel structure

Edwin R. Morris, David A. Rees, Geoffrey Robinson · Journal of Molecular Biology · 1980 · 557 citations

Natural 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

Ultrasonics in food engineering. Part I: Introduction and experimental methods

Megan Povey, David Julian McClements · Journal of Food Engineering · 1988 · 144 citations

Agriculture, Food Science, Food Engineering +13

Effects of Cation Properties on Sol‐gel Transition and Gel Properties of κ‐carrageenan

Vivian M.‐F. Lai, P.A.‐L. Wong, Cheng‐yi Lii · Journal of Food Science · 2000 · 109 citations

Engineering, Materials Engineering, Materials Science +14