𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Phase state of the gellan gum-SDS-water system

✍ Scribed by V.I. Chizhik; A.A. Khripov; K. Nishinari


Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
516 KB
Volume
106
Category
Article
ISSN
0167-7322

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


On the one-phase state of aqueous protei
✍ Yurij A. Antonov; Jacques Lefebvre; Jean-Louis Doublier πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 197 KB πŸ‘ 2 views

Although the majority of biopolymers are incompatible in water, systems containing casein molecules and a neutral polysaccharide (guar gum galactomannan) showed phase separation only at an ionic strength above 0.09 -0.2. Static light scattering, circular dichroism spectroscopy, velocity sedimentatio

Phase transitions of the starch–water sy
✍ John W. Donovan πŸ“‚ Article πŸ“… 1979 πŸ› Wiley (John Wiley & Sons) 🌐 English βš– 713 KB

## Abstract When purified potato starch granules are heated in the presence of limited amounts of water (less than 1.5 H~2~O: starch, w/w), two endothermic transitions are observed by differential scanning calorimetry. The lower temperature endotherm is always observed at a fixed temperature, 66Β°C;