316 related articles for article (PubMed ID: 11559151)
1. "Weak gel"-type rheological properties of aqueous dispersions of nonaggregated kappa-carrageenan helices.
Ikeda S; Nishinari K
J Agric Food Chem; 2001 Sep; 49(9):4436-41. PubMed ID: 11559151
[TBL] [Abstract][Full Text] [Related]
2. Viscoelastic properties for kappa- and iota-carrageenan in aqueous NaI from the liquid-like to the solid-like behaviour.
Chronakis IS; Doublier JL; Piculell L
Int J Biol Macromol; 2000 Oct; 28(1):1-14. PubMed ID: 11033172
[TBL] [Abstract][Full Text] [Related]
3. Rheological stability of carbomer in hydroalcoholic gels: Influence of alcohol type.
Kolman M; Smith C; Chakrabarty D; Amin S
Int J Cosmet Sci; 2021 Dec; 43(6):748-763. PubMed ID: 34741768
[TBL] [Abstract][Full Text] [Related]
4. Structural changes and stress relaxation behavior of κ-carrageenan cold-processed gels: Effects of ultrasonication time and power.
Zendeboodi F; Farahnaky A; Gholian MM
J Texture Stud; 2019 Dec; 50(6):465-473. PubMed ID: 31206693
[TBL] [Abstract][Full Text] [Related]
5. Physico-chemical properties of carrageenan gels in presence of various cations.
Michel AS; Mestdagh MM; Axelos MA
Int J Biol Macromol; 1997 Aug; 21(1-2):195-200. PubMed ID: 9283036
[TBL] [Abstract][Full Text] [Related]
6. Rheological properties of mixtures of kappa-carrageenan from Hypnea musciformis and galactomannan from Cassia javanica.
Andrade CT; Azero EG; Luciano L; Gonçalves MP
Int J Biol Macromol; 2000 Aug; 27(5):349-53. PubMed ID: 10998493
[TBL] [Abstract][Full Text] [Related]
7. Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder.
Seth D; Mishra HN; Deka SC
J Sci Food Agric; 2018 Mar; 98(5):1696-1702. PubMed ID: 28853145
[TBL] [Abstract][Full Text] [Related]
8. Microstructure of aggregated and nonaggregated kappa-carrageenan helices visualized by atomic force microscopy.
Ikeda S; Morris VJ; Nishinari K
Biomacromolecules; 2001; 2(4):1331-7. PubMed ID: 11777411
[TBL] [Abstract][Full Text] [Related]
9. Interfacial viscoelastic moduli in a weak gel.
Jaber A; Roques-Carmes T; Marchal P; Hamieh T; Benyahia L
J Colloid Interface Sci; 2022 Sep; 622():126-134. PubMed ID: 35490616
[TBL] [Abstract][Full Text] [Related]
10. Rheology of κ/ι-hybrid carrageenan from Mastocarpus stellatus: Critical parameters for the gel formation.
Torres MD; Chenlo F; Moreira R
Int J Biol Macromol; 2016 May; 86():418-24. PubMed ID: 26827757
[TBL] [Abstract][Full Text] [Related]
11. Characterisation of rheology and microstructures of κ-carrageenan in ethanol-water mixtures.
Yang Z; Yang H; Yang H
Food Res Int; 2018 May; 107():738-746. PubMed ID: 29580542
[TBL] [Abstract][Full Text] [Related]
12. Rheological properties of mixtures of protein-polysaccharide-dynamic viscoelasticity of blend gels of acylated gelatin, kappa-carrageenan, and agarose.
Watase M; Nishinari K
Biorheology; 1983; 20(5):495-505. PubMed ID: 6677275
[TBL] [Abstract][Full Text] [Related]
13. Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends.
Hu Y; Tian J; Zou J; Yuan X; Li J; Liang H; Zhan F; Li B
Int J Biol Macromol; 2019 Feb; 123():1165-1171. PubMed ID: 30385341
[TBL] [Abstract][Full Text] [Related]
14. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions.
Ikeda S; Nishinari K; Foegeding EA
Biopolymers; 2000-2001; 56(2):109-19. PubMed ID: 11592057
[TBL] [Abstract][Full Text] [Related]
15. Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl.
Li J; Xu L; Su Y; Chang C; Yang Y; Gu L
Food Res Int; 2020 Jun; 132():108990. PubMed ID: 32331693
[TBL] [Abstract][Full Text] [Related]
16. Rheology of partially and totally oxidized red seaweed galactans.
Cosenza VA; Navarro DA; Stortz CA; Rojas AM
Carbohydr Polym; 2020 Feb; 230():115653. PubMed ID: 31887934
[TBL] [Abstract][Full Text] [Related]
17. Synergy of the kappa-carrageenan-carob galactomannan blend inferred from rheological studies.
Turquois T; Doublier JL; Taravel FR; Rochas C
Int J Biol Macromol; 1994 Apr; 16(2):105-7. PubMed ID: 8011587
[TBL] [Abstract][Full Text] [Related]
18. Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan.
Zarzycki P; Ciołkowska AE; Jabłońska-Ryś E; Gustaw W
J Food Sci Technol; 2019 Nov; 56(11):5107-5115. PubMed ID: 31741535
[TBL] [Abstract][Full Text] [Related]
19. Gel--sol transition in kappa-carrageenan systems: microviscosity of hydrophobic microdomains, dynamic rheology and molecular conformation.
Hugerth A; Nilsson S; Sundelöf LO
Int J Biol Macromol; 1999 Oct; 26(1):69-76. PubMed ID: 10520958
[TBL] [Abstract][Full Text] [Related]
20. Effects of κ-carrageenan on rheological properties of dually modified sago starch: Towards finding gelatin alternative for hard capsules.
Fakharian MH; Tamimi N; Abbaspour H; Mohammadi Nafchi A; Karim AA
Carbohydr Polym; 2015 Nov; 132():156-63. PubMed ID: 26256336
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]