Concentration dependence of the properties of gelatin and iota-carrageenan systems at the gel point
J. Chim. Phys., 93 (1996) 819-827
Published online: 2017-05-29
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Origin-Dependent Molecular Ordering in Gelatin and Its Impact on Electrospun Nanofiber
Seong Baek Yang, Yu Kyung Lee and Dong-Jun KwonPolymers 17 (16) 2219 (2025)
https://doi.org/10.3390/polym17162219
Physical Gels from Biological and Synthetic Polymers
Physical Gels from Biological and Synthetic Polymers 64 (2013)https://doi.org/10.1017/CBO9781139024136.004
699 (2013)
https://doi.org/10.1002/9783527652457.ch23
Rheology and structure of mixtures of ι-carrageenan and sodium caseinate
Merveille Nono, Dominique Durand and Taco NicolaiFood Hydrocolloids 27 (1) 235 (2012)
https://doi.org/10.1016/j.foodhyd.2011.07.002
Adhesion to solid surfaces of gels of iota–carrageenan alone or in mixture with casein
Veronique Bosc, Ilaria Ferrari and Camille MichonColloids and Surfaces A: Physicochemical and Engineering Aspects 331 (1-2) 2 (2008)
https://doi.org/10.1016/j.colsurfa.2008.05.037
Food Colloids
Camille Michon, Gérard Cuvelier, Bernard Launay and Alan ParkerFood Colloids 316 (2004)
https://doi.org/10.1533/9781845698263.5.316
Casein micelle/iota carrageenan interactions in milk: influence of temperature
V Langendorff, G Cuvelier, B Launay, et al.Food Hydrocolloids 13 (3) 211 (1999)
https://doi.org/10.1016/S0268-005X(98)00087-3
Influence of thermal history on the stability of gelatin gels
C Michon, G Cuvelier, P Relkin and B LaunayInternational Journal of Biological Macromolecules 20 (4) 259 (1997)
https://doi.org/10.1016/S0141-8130(97)00024-X
Aspects rhéologiques de la gélification de bioproduits
Par Bernard LaunayBiofutur 1997 (168) 9 (1997)
https://doi.org/10.1016/S0294-3506(97)81593-1