Gelling mechanisms

The Gelling Mechanism and Relationship to Molecular Structure of Microbial Polysaccharide Curdlan... [Pg.385]

At relatively high concentrations (>20%), poloxa-mers form thermoreversible gels however, they gel on heating rather than cooling The amphiphilic nature supports the gelling mechanism of poloxamers, where micelle-like junction zones form at or above room temperature. The junction zones consist of large populations of micelle-like structures, which apparently form a viscous, liquid crystalline phase. Poloxamers can also form gels in dilute hydroalcoholic solutions. [Pg.1888]

The Properties of v/i-Carrageenan Implications for the Gelling Mechanism of j-Carrageenan... [Pg.201]

Baianu and Ozu have used low-field relaxation data (together with high-resolution and spectra) to study the gelling mechanism of glucomannans in water (63). [Pg.9]

Neiss and Cheng have studied the microstructure of alginates and related it to the action of enzymes (69). Baianu and Ozu have examined the gelling mechanism of konjac gum and its interactions with proteins (63). Other studies include bacterial exopolysaccharides (86) and oligosaccharides (83,87),... [Pg.11]

Gelling Mechanisms of Glucomannan Polysaccharides and Their Interactions with Proteins... [Pg.298]

Gelling mechanisms of glucomannan polysaccharides (GP) extracted from konnyaku flour obtained from plant cultivars of Amorphophallus konjac K. Koch... [Pg.301]

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