摘要 : Studies have been made of the gelation of mixtures of iota and kappa carrageenan. Differential scanning calorimetry (DSC) studies suggest that the iota and kappa components gel independently of each other. The DSC data conflict wi... 展开
作者 | Ridout MJ. Brownsey GJ. Morris VJ. Garza S. |
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作者单位 | |
期刊名称 | 《International Journal of Biological Macromolecules: Structure, Function and Interactions》 |
总页数 | 4 |
语种/中图分类号 | 英语 / Q71 |
关键词 | Gels Gelatio Iota carrageenan Kappa carrageenan Mixed gels Molecular-structure Double helices Domain model Rheology Gelation |
馆藏号 | N2008EPST0000878 |