Titre :
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Structure formation in liquid solutions and gels of polysaccharides - A review of the authors work
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Auteurs :
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E. Braudo ;
I. Plashchina ;
M. Semenova ;
V. Yuryev
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Type de document :
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article/chapitre/communication
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Année de publication :
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1998
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Format :
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p. 253-261
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Résumé :
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Structure formation in solutions of polysaccharides proceeds through multistage associations of macromolecules that lead in many cases to micro heterogeneous structure of semi-dilute liquid solutions as well as thermotropic gels. Along with hydrogen bonds and hydrophobic interactions, intermacromolecular coordination bonds of metal ions can be of crucial importance in the formation of gel networks.
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Source :
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Food hydrocolloids, vol.12
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