Effect of solvent quality and ions on the rheology and gelation of κ-carrageenan

Srividya Ramakrishnan, Robert K. Prud'homme

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

The effect of low water activity solvents on the rheological behavior and conformational transition of κ-carrageenan was studied. While carrageenan formed a swollen gel with water, it formed only a weakly flocculated network of partially hydrated particles with glycerol. Upon melting and recooling, all samples formed solid gels.

Original languageEnglish (US)
Pages (from-to)885-896
Number of pages12
JournalJournal of Rheology
Volume44
Issue number4
DOIs
StatePublished - Jan 1 2000

All Science Journal Classification (ASJC) codes

  • Materials Science(all)
  • Condensed Matter Physics
  • Mechanics of Materials
  • Mechanical Engineering

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