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Coil-to-helix transition of gellan in dilute solutions is a two-step process
Research output
:
Contribution to journal
›
Article
›
peer-review
Institute of Natural Sciences and Mathematics
Department of Fundamental and Applied Chemistry
Department of Organic Chemistry and High Molecular Compounds
Department of Magnetism and Magnetic Nanomaterials
Overview
Cite this
DOI
https://doi.org/10.1016/j.foodhyd.2017.07.019
Final published version
Alexander P. Safronov
Irina S. Tyukova
Galina V. Kurlyandskaya
Original language
English
Pages (from-to)
108-114
Number of pages
7
Journal
Food Hydrocolloids
Volume
74
DOIs
https://doi.org/10.1016/j.foodhyd.2017.07.019
Publication status
Published -
1 Jan 2018
WoS ResearchAreas Categories
Food Science & Technology
Chemistry, Applied
ASJC Scopus subject areas
Food Science
Chemical Engineering(all)
Chemistry(all)
Research areas
Coil-to-helix transition, Differential scanning calorimetry, Enthalpy, Gellan, GUM AQUEOUS-SOLUTIONS, SOL TRANSITION, POLYMER, CRITICAL SOLUTION TEMPERATURE, SALTS, HYDRATION, POLYSACCHARIDE
ID: 2033456
