Mechanism of gel formation in κ-carrageenan |
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Authors: | C Rochas M Rinaudo |
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Abstract: | We present a general view of κ-carrageenan gelation and some new experimental results concerning their behavior in the presence of Na+, K+, or Rb+ counterions in semidilute concentration. The gelation mechanism is based on the aggregation of helical dimers. |
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