Structure formation in liquid solutions and gels of polysaccharides A review of the authors work
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, intermacromole...
Gespeichert in:
| Veröffentlicht in: | Food hydrocolloids 1998, Vol.12 (3), p.253-261 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 261 |
|---|---|
| container_issue | 3 |
| container_start_page | 253 |
| container_title | Food hydrocolloids |
| container_volume | 12 |
| creator | Braudo, Evgeny E. Plashchina, Irina G. Semenova, Maria G. Yuryev, Vladimir P. |
| description | 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. |
| doi_str_mv | 10.1016/S0268-005X(98)00021-6 |
| format | Article |
| fullrecord | <record><control><sourceid>elsevier_fao_a</sourceid><recordid>TN_cdi_fao_agris_US201302904663</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0268005X98000216</els_id><sourcerecordid>S0268005X98000216</sourcerecordid><originalsourceid>FETCH-LOGICAL-e233t-50237f8546414a7efdce841910ccc664f0fabd6401b13359a0f937c8eec278223</originalsourceid><addsrcrecordid>eNo9kE1LAzEQhoMoWKs_QcxRD6szyW6ye5JS_IKCh1rwFtNs0kbXjSa7Fv-9XSueXph5eJl5CDlFuERAcTUHJsoMoHg-r8oLAGCYiT0ywlLyTCKX-2T0jxySo5ReAVAC4oi8zLvYm66PlroQ33XnQ0t9Sxv_2fuaptD0wyhR3dZ0ZZtEg6MfoflO2pi1jr62iU5otF_eboZdt7ZU9906xEQ3Ib4dkwOnm2RP_nJMFrc3T9P7bPZ49zCdzDLLOO-yAhiXrixykWOupXW1sWWOFYIxRojcgdPLWuSAS-S8qDS4iktTWmuYLBnjY3K263U6KL2KPqnFnAFyYBXkQvAtcb0jtl8M50aVjLetsbWP1nSqDl4hqEGp-lWqBl-qGnKrVAn-A8sjacc</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Structure formation in liquid solutions and gels of polysaccharides A review of the authors work</title><source>Elsevier ScienceDirect Journals</source><creator>Braudo, Evgeny E. ; Plashchina, Irina G. ; Semenova, Maria G. ; Yuryev, Vladimir P.</creator><creatorcontrib>Braudo, Evgeny E. ; Plashchina, Irina G. ; Semenova, Maria G. ; Yuryev, Vladimir P.</creatorcontrib><description>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.</description><identifier>ISSN: 0268-005X</identifier><identifier>EISSN: 1873-7137</identifier><identifier>DOI: 10.1016/S0268-005X(98)00021-6</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>chemical structure ; gelation ; gels ; hydrogen bonding ; hydrophobic interactions ; interactions ; pectins ; polysaccharides ; solutions ; temperature ; thermodynamics</subject><ispartof>Food hydrocolloids, 1998, Vol.12 (3), p.253-261</ispartof><rights>1998 Elsevier Science Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0268005X98000216$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,4009,27902,27903,27904,65309</link.rule.ids></links><search><creatorcontrib>Braudo, Evgeny E.</creatorcontrib><creatorcontrib>Plashchina, Irina G.</creatorcontrib><creatorcontrib>Semenova, Maria G.</creatorcontrib><creatorcontrib>Yuryev, Vladimir P.</creatorcontrib><title>Structure formation in liquid solutions and gels of polysaccharides A review of the authors work</title><title>Food hydrocolloids</title><description>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.</description><subject>chemical structure</subject><subject>gelation</subject><subject>gels</subject><subject>hydrogen bonding</subject><subject>hydrophobic interactions</subject><subject>interactions</subject><subject>pectins</subject><subject>polysaccharides</subject><subject>solutions</subject><subject>temperature</subject><subject>thermodynamics</subject><issn>0268-005X</issn><issn>1873-7137</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNo9kE1LAzEQhoMoWKs_QcxRD6szyW6ye5JS_IKCh1rwFtNs0kbXjSa7Fv-9XSueXph5eJl5CDlFuERAcTUHJsoMoHg-r8oLAGCYiT0ywlLyTCKX-2T0jxySo5ReAVAC4oi8zLvYm66PlroQ33XnQ0t9Sxv_2fuaptD0wyhR3dZ0ZZtEg6MfoflO2pi1jr62iU5otF_eboZdt7ZU9906xEQ3Ib4dkwOnm2RP_nJMFrc3T9P7bPZ49zCdzDLLOO-yAhiXrixykWOupXW1sWWOFYIxRojcgdPLWuSAS-S8qDS4iktTWmuYLBnjY3K263U6KL2KPqnFnAFyYBXkQvAtcb0jtl8M50aVjLetsbWP1nSqDl4hqEGp-lWqBl-qGnKrVAn-A8sjacc</recordid><startdate>1998</startdate><enddate>1998</enddate><creator>Braudo, Evgeny E.</creator><creator>Plashchina, Irina G.</creator><creator>Semenova, Maria G.</creator><creator>Yuryev, Vladimir P.</creator><general>Elsevier Ltd</general><scope>FBQ</scope></search><sort><creationdate>1998</creationdate><title>Structure formation in liquid solutions and gels of polysaccharides A review of the authors work</title><author>Braudo, Evgeny E. ; Plashchina, Irina G. ; Semenova, Maria G. ; Yuryev, Vladimir P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-e233t-50237f8546414a7efdce841910ccc664f0fabd6401b13359a0f937c8eec278223</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>chemical structure</topic><topic>gelation</topic><topic>gels</topic><topic>hydrogen bonding</topic><topic>hydrophobic interactions</topic><topic>interactions</topic><topic>pectins</topic><topic>polysaccharides</topic><topic>solutions</topic><topic>temperature</topic><topic>thermodynamics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Braudo, Evgeny E.</creatorcontrib><creatorcontrib>Plashchina, Irina G.</creatorcontrib><creatorcontrib>Semenova, Maria G.</creatorcontrib><creatorcontrib>Yuryev, Vladimir P.</creatorcontrib><collection>AGRIS</collection><jtitle>Food hydrocolloids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Braudo, Evgeny E.</au><au>Plashchina, Irina G.</au><au>Semenova, Maria G.</au><au>Yuryev, Vladimir P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Structure formation in liquid solutions and gels of polysaccharides A review of the authors work</atitle><jtitle>Food hydrocolloids</jtitle><date>1998</date><risdate>1998</risdate><volume>12</volume><issue>3</issue><spage>253</spage><epage>261</epage><pages>253-261</pages><issn>0268-005X</issn><eissn>1873-7137</eissn><abstract>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.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/S0268-005X(98)00021-6</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0268-005X |
| ispartof | Food hydrocolloids, 1998, Vol.12 (3), p.253-261 |
| issn | 0268-005X 1873-7137 |
| language | eng |
| recordid | cdi_fao_agris_US201302904663 |
| source | Elsevier ScienceDirect Journals |
| subjects | chemical structure gelation gels hydrogen bonding hydrophobic interactions interactions pectins polysaccharides solutions temperature thermodynamics |
| title | Structure formation in liquid solutions and gels of polysaccharides A review of the authors work |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-26T12%3A02%3A54IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-elsevier_fao_a&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Structure%20formation%20in%20liquid%20solutions%20and%20gels%20of%20polysaccharides%20A%20review%20of%20the%20authors%20work&rft.jtitle=Food%20hydrocolloids&rft.au=Braudo,%20Evgeny%20E.&rft.date=1998&rft.volume=12&rft.issue=3&rft.spage=253&rft.epage=261&rft.pages=253-261&rft.issn=0268-005X&rft.eissn=1873-7137&rft_id=info:doi/10.1016/S0268-005X(98)00021-6&rft_dat=%3Celsevier_fao_a%3ES0268005X98000216%3C/elsevier_fao_a%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rft_els_id=S0268005X98000216&rfr_iscdi=true |