Structure formation in liquid solutions and gels of polysaccharides - A review of the authors work

被引：14

作者：

Braudo, EE

Plashchina, IG

Semenova, MG

Yuryev, VP

机构：

来源：

FOOD HYDROCOLLOIDS | 1998年 / 12卷 / 03期

关键词：

D O I：

10.1016/S0268-005X(98)00021-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Structure formation in solutions of polysaccharides proceeds through multistage associations of macromolecules that lead in many cases to micro heterogeneous structure of semi-dilute liquid solutions as well as thermotropic gels. Along with hydrogen bonds and hydrophobic interactions, intermacromolecular coordination bonds of metal ions can be of crucial importance in the formation of gel networks. (C) 1998 Published by Elsevier Science Ltd. All rights reserved.

引用

页码：253 / 261

页数：9

共 46 条

[1]

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[2]

Banmei, 1915, KOLLOIDCHEM S, V5, P1

[3]

THE INTERACTION OF POLYURONIDES WITH CALCIUM-IONS .1. BINDING ISOTHERMS OF CALCIUM-IONS WITH PECTIC SUBSTANCES [J].