Lower critical concentration temperature as thermodynamic origin of syneresis: Case of kappa-carrageenan solution von Elmarhoum, Said, Ako, Komla

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Rheological study of α- and κ-carrageenan expansion in solution as effects of the position of the sulfate group von Elmarhoum, Said, Ako, Komla

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The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels von Ako, Komla, Elmarhoum, Said, Munialo, Claire D.

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Sulfate groups position determines the ionic selectivity and syneresis properties of carrageenan systems von Elmarhoum, Said, Mathieu, Sophie, Ako, Komla, Helbert, William

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Helicity degree of carrageenan conformation determines the polysaccharide and water interactions von Elmarhoum, Said, Ako, Komla, Munialo, Claire D., Rharbi, Yahya

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Study on the impact of temperature, salts, sugars and pH on dilute solution properties of Lepidium perfoliatum seed gum von Yousefi, Alireza, Elmarhoum, Said, Khodabakhshaghdam, Shahla, Ako, Komla, Hosseinzadeh, Ghader

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Dynamique des gels physiques en relation avec la synérèse von Elmarhoum, Said

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