The effect of the linear charge density of carrageenan on the ion binding investigated by differential scanning calorimetry, dc conductivity, and kHz dielectric relaxation.

@article{Takemasa2004TheEO,
  title={The effect of the linear charge density of carrageenan on the ion binding investigated by differential scanning calorimetry, dc conductivity, and kHz dielectric relaxation.},
  author={Makoto Takemasa and Katsuyoshi Nishinari},
  journal={Colloids and surfaces. B, Biointerfaces},
  year={2004},
  volume={38 3-4},
  pages={
          231-40
        }
}

The Interaction of Lysozyme with Carrageenans

The interaction of lysozyme with kappa and lambda carrageenans and the thermal stability of the enzyme within a complex are studied via turbidimetry, dynamic light scattering, and differential

Effect of Charge Density of Polysaccharide on Self-assembly Behaviors of Ovalbumin and Sodium Alginate.

Biofunctionalized magnetic hydrogel nanospheres of magnetite and κ-carrageenan

The carboxylated nanospheres were shown to be thermo-sensitive in the 37-45 degrees C temperature range, indicating their potential as thermally controlled delivery systems for drugs and/or magnetic particles at physiological temperatures.

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The dependence on salt composition of the coil-helix-aggregate transition of κ-carrageenan has been studied experimentally and theoretically. The transition enthalpy on cooling has been measured by

Conductometric Detection of Coil-to-Helix Transition of Anionic Polysaccharides. κ-Carrageenan

The conformational coil-to-helix transition of an ionic polysaccharide, κ-carrageenan, as effected by temperature and concentration of the polyion, was studied using conductance measurements in

Gelation mechanism of κ- and ι-carrageenan investigated by correlation between the strain-optical coefficient and the dynamic shear modulus

The temperature and frequency dependence of the dynamic shear modulus, strain−optical coefficient, and the optical transmission of κ- and ι-carrageenan aqueous solutions were measured in order to

Effect of alkali metal ions on the viscoelasticity of concentrated kappa-carrageenan and agarose gels

The effect of the addition of the monovalent cations Li+, Na+, K+, and Cs+ on the gelation of agarose and kappa-carrageenan aqueous gels has been studied by the measurement of longitudinal vibration.

The rheological study of the interaction between alkali metal ions and kappa-carrageenan gels

The rheological change in kappa-carrageenan and agarose gels immersed in alkali metal salt solution was studied by the measurement of longitudinal vibrations. The storage modulus of kappa-carrageenan