STRUCTURE FORMATION IN LIQUID SOLUTIONS AND GELS OF POLYSACCHARIDES -A REVIEW OF THE AUTHORS WORK

Authors
BRAUDO EE PLASHCHINA IG SEMENOVA MG YURYEV VP
Citation
Ee. Braudo et al., STRUCTURE FORMATION IN LIQUID SOLUTIONS AND GELS OF POLYSACCHARIDES -A REVIEW OF THE AUTHORS WORK, Food hydrocolloids, 12(3), 1998, pp. 253-261
Citations number
45
Categorie Soggetti
Food Science & Tenology","Chemistry Applied","Chemistry Physical
Journal title
Food hydrocolloids → ACNP
ISSN journal
0268005X
Volume
12
Issue
3
Year of publication
1998
Pages
253 - 261
Database
ISI
SICI code
0268-005X(1998)12:3<253:SFILSA>2.0.ZU;2-D
Abstract
Structure formation in solutions of polysaccharides proceeds through m ultistage associations of macromolecules that lead in many cases to mi cro heterogeneous structure of semi-dilute liquid solutions as well as thermotropic gels. Along with hydrogen bonds and hydrophobic interact ions, intermacromolecular coordination bonds of metal ions can be of c rucial importance in the formation of gel networks. (C) 1998 Published by Elsevier Science Ltd. All rights reserved.