Effect of molecular weight and chemical structure on thermal and rheological properties of gelling κ/ι-hybrid carrageenan solutions
Three κ/ι-hybrid carrageenan polysaccharides with distinct molecular mass and content of -carrageenan disaccharide units were isolated from Mastocarpus stellatus seaweeds. The viscoelastic and thermal properties of 2 wt% κ/ι-hybrid carrageenan solutions with ionic strength tuned by the addition of N...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/98349 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/98349 |