3nion-independent conformational ordering in iota-carrageenan: Disorder-order equilibria and dynamics

Kevin R.J. Austen, David M. Goodall and Ian T. Norton

Carbohydrate Research, 1985, 140, 251
DOI: 10.1016/0008-6215(85)85126-0

Counterion binding in Na poly(acrylate) gel. An 23Na‐NMR study

Takafumi Minato and Mitsuru Satoh

J Polym Sci B Polym Phys, 2004, 42, 4412
DOI: 10.1002/polb.20294

Hydrogel-Forming Algae Polysaccharides: From Seaweed to Biomedical Applications

Marco Beaumont, Remy Tran, Grace Vera, Dennis Niedrist, Aurelie Rousset, Ronan Pierre, V. Prasad Shastri and Aurelien Forget

Biomacromolecules, 2021, 22, 1027
DOI: 10.1021/acs.biomac.0c01406

Gel–sol transition in κ-carrageenan systems: microviscosity of hydrophobic microdomains, dynamic rheology and molecular conformation

Andreas Hugerth, Stefan Nilsson and Lars-Olof Sundelöf

International Journal of Biological Macromolecules, 1999, 26, 69
DOI: 10.1016/S0141-8130(99)00065-3

The effect of charge density and conformation on the polyelectrolyte complex formation between carrageenan and chitosan

Andreas Hugerth, Ninus Caram-Lelham and Lars-Olof Sundelöf

Carbohydrate Polymers, 1997, 34, 149
DOI: 10.1016/S0144-8617(97)00088-X

Effect of pressure on the sol-gel transition of carrageenans

Kunihiko Gekko and Koji Kasuya

International Journal of Biological Macromolecules, 1985, 7, 299
DOI: 10.1016/0141-8130(85)90028-5

Using power ultrasound for cold gelation of kappa-carrageenan in presence of sodium ions

A. Farahnaky, R. Azizi, M. Majzoobi, Gh. Mesbahi and N. Maftoonazad

Innovative Food Science & Emerging Technologies, 2013, 20, 173
DOI: 10.1016/j.ifset.2013.06.002

A Critical Review of the Toxicological Effects of Carrageenan and Processed Eucheuma Seaweed on the Gastrointestinal Tract

Samuel M. Cohen and Nobuyuki Ito

Critical Reviews in Toxicology, 2002, 32, 413
DOI: 10.1080/20024091064282

Sulfate groups position determines the ionic selectivity and syneresis properties of carrageenan systems

Said Elmarhoum, Sophie Mathieu, Komla Ako and William Helbert

Carbohydrate Polymers, 2023, 299, 120166
DOI: 10.1016/j.carbpol.2022.120166

Rheology and microstructure of mixtures of iota and kappa-carrageenan

Viet T.N.T. Bui, Bach T. Nguyen, Frederic Renou and Taco Nicolai

Food Hydrocolloids, 2019, 89, 180
DOI: 10.1016/j.foodhyd.2018.10.034

Rheology and fracture of mixed ι- and κ-carrageenan gels: Two-step gelation

A. Parker, G. Brigand, C. Miniou, A. Trespoey and P. Vallée

Carbohydrate Polymers, 1993, 20, 253
DOI: 10.1016/0144-8617(93)90097-N

A spectroscopic investigation of the carrageenans and agar in the 1500-100 cm−1 spectral range

Majda Sekkal and Pierre Legrand

Spectrochimica Acta Part A: Molecular Spectroscopy, 1993, 49, 209
DOI: 10.1016/0584-8539(93)80176-B

Indicative evidence for a conformational transition in κ-carrageenan from studies of viscosity-shear rate dependence

Masakuni Tako and Sanehisa Nakamura

Carbohydrate Research, 1986, 155, 200
DOI: 10.1016/S0008-6215(00)90146-0

Raman spectroscopic analysis of the sodium salt of kappa-carrageenan and related compounds in solution

Tony Malfait, Herman van Dael and Frans van Cauwelaert

Carbohydrate Research, 1987, 163, 9
DOI: 10.1016/0008-6215(87)80160-X

Probe diffusion in κ-carrageenan gels determined by fluorescence recovery after photobleaching

Joel Hagman, Niklas Lorén and Anne-Marie Hermansson

Food Hydrocolloids, 2012, 29, 106
DOI: 10.1016/j.foodhyd.2012.02.010

Effects of sugars and polyols on the sol-gel transition of -: calorimetric study

Kunihiko Gekko, Hisae Mugishima and Shozo Koga

International Journal of Biological Macromolecules, 1987, 9, 146
DOI: 10.1016/0141-8130(87)90042-0

Calorimetric study of galactans

C. Rochas

Food Hydrocolloids, 1987, 1, 215
DOI: 10.1016/S0268-005X(87)80005-X

Conformational Changes in ι- and κ-Carrageenans Induced by Complex Formation with Bovine β-Casein

Tatiana V. Burova, Natalia V. Grinberg, Valerij Ya. Grinberg, Anatoly I. Usov, Vladimir B. Tolstoguzov and Cornelis G. de Kruif

Biomacromolecules, 2007, 8, 368
DOI: 10.1021/bm060761f

Rheology and microstructure of Ca- and Na-K-carrageenan and locust bean gum gels

Leif Lundin and Anne-Marie Hermansson

Carbohydrate Polymers, 1997, 34, 365
DOI: 10.1016/S0144-8617(97)00119-7

Fourier transform infrared spectroscopy for the study of food biopolymers

R.H. Wilson, B.J. Goodfellow and P.S. Belton

Food Hydrocolloids, 1988, 2, 169
DOI: 10.1016/S0268-005X(88)80015-8

The effect of polyelectrolyte counterion specificity, charge density, and conformation on polyelectrolyte-amphiphile interaction: The carrageenan/furcellaran-amitriptyline system

Andreas Hugerth and Lars-Olof Sundel�f

Biopolymers, 2001, 58, 186
DOI: 10.1002/1097-0282(200102)58:2<186::AID-BIP70>3.0.CO;2-F

Improving acoustic agglomeration efficiency of coal-fired fly-ash particles by addition of liquid binders

Guangxue Zhang, TaoTao Zhou, Lili Zhang, Jinqing Wang, Zuohe Chi and Eric Hu

Chemical Engineering Journal, 2018, 334, 891
DOI: 10.1016/j.cej.2017.10.126

Dynamics of molecular organization in agarose sulphate

I. T. Norton, D. M. Goodall, K. R. J. Austen, E. R. Morris and D. A. Rees

Biopolymers, 1986, 25, 1009
DOI: 10.1002/bip.360250604

Interaction of group I cations with iota and kappa carrageenans studied by Fourier transform infrared spectroscopy

P.S. Belton, R.H. Wilson and D.H. Chenery

International Journal of Biological Macromolecules, 1986, 8, 247
DOI: 10.1016/0141-8130(86)90035-8

Dilute solutions of compositionally heterogeneous κ-carrageenan studied by combined dynamic and static light scattering

E. R. Gasilova and G. P. Aleksandrova

International Journal of Polymer Analysis and Characterization, 2017, 22, 669
DOI: 10.1080/1023666X.2017.1366190

Small-angle X-ray scattering of κ- and ι-carrageenan in aqueous and in salt solutions

B. Denef, N. Mischenko, M.H.J. Koch and H. Reynaers

International Journal of Biological Macromolecules, 1996, 18, 151
DOI: 10.1016/0141-8130(95)01056-4

Dilute solution properties of κ-carrageenan polysaccharides: effect of potassium and calcium ions on chain conformation

M.T. Nickerson, A.T. Paulson and F.R. Hallett

Carbohydrate Polymers, 2004, 58, 25
DOI: 10.1016/j.carbpol.2004.06.017

Interactions between carrageenans and casein micelles: electrophoretic and hydrodynamic properties of the particles

Douglas G. Dalgleish and Edwin R. Morris

Food Hydrocolloids, 1988, 2, 311
DOI: 10.1016/S0268-005X(88)80028-6

Effects of group I cations on the gelation of iota carrageenan

Peter S. Belton, Graham R. Chilvers, Victor J. Morris and Steven F. Tanner

International Journal of Biological Macromolecules, 1984, 6, 303
DOI: 10.1016/0141-8130(84)90014-X

Understanding fluid gel formation and properties

David A. Garrec and Ian T. Norton

Journal of Food Engineering, 2012, 112, 175
DOI: 10.1016/j.jfoodeng.2012.04.001

Magnetic Control of Macromolecular Conformations in Supramolecular Anionic Polysaccharide–Iron Complexes

Larissa Schefer, Ariane Bulant, Christophe Zeder, Abhijit Saha and Raffaele Mezzenga

Angew Chem Int Ed, 2015, 54, 13289
DOI: 10.1002/anie.201506898

Magnetic Control of Macromolecular Conformations in Supramolecular Anionic Polysaccharide–Iron Complexes

Larissa Schefer, Ariane Bulant, Christophe Zeder, Abhijit Saha and Raffaele Mezzenga

Angewandte Chemie, 2015, 127, 13487
DOI: 10.1002/ange.201506898

Interplay between secondary structure and ion binding upon thermoreversible gelation of κ-carrageenan

O.N. Makshakova, D.A. Faizullin and Yu.F. Zuev

Carbohydrate Polymers, 2020, 227, 115342
DOI: 10.1016/j.carbpol.2019.115342

Gelling agents

David Oakenfull and Martin Glicksman

C R C Critical Reviews in Food Science and Nutrition, 1987, 26, 1
DOI: 10.1080/10408398709527460

Effect of salt addition on iota-carrageenan solution properties

Mohamed Salem Elfaruk, Chengrong Wen, Chengdeng Chi, Xiaoxi Li and Srinivas Janaswamy

Food Hydrocolloids, 2021, 113, 106491
DOI: 10.1016/j.foodhyd.2020.106491

Investigations of the n.m.r. relaxation of aqueous gels of the carrageenan family and of the effect of ionic content and character

Garry P. Lewis, William Derbyshire, Stephen Ablett, Peter J. Lillford and Ian T. Norton

Carbohydrate Research, 1987, 160, 397
DOI: 10.1016/0008-6215(87)80326-9

Anion effects on equilibria and kinetics of the disorder–order transition of κ‐carrageenan

Kevan R. J. Austen, David M. Goodall and Ian T. Norton

Biopolymers, 1988, 27, 139
DOI: 10.1002/bip.360270111

Indicative evidence for a conformational transition in ι-carrageenan

Masakuni Tako, Sanehisa Nakamura and Yoshihiro Kohda

Carbohydrate Research, 1987, 161, 247
DOI: 10.1016/S0008-6215(00)90081-8

Influence of ionic effects on the ordering and association phenomena in dilute and semidilute carrageenan solutions

N. Mischenko, B. Denef, M.H.J. Koch and H. Reynaers

International Journal of Biological Macromolecules, 1996, 19, 185
DOI: 10.1016/0141-8130(96)01126-9

Effects of potassium, sodium and calcium on the microstructure and rheological behaviour of kappa-carrageenan gels

A.-M. Hermansson, E. Eriksson and E. Jordansson

Carbohydrate Polymers, 1991, 16, 297
DOI: 10.1016/0144-8617(91)90115-S

The disordered conformation of κ-carrageenan in solution as determined by NMR experiments and molecular modeling

Marco Bosco, Annalaura Segre, Stanislav Miertus, Attilio Cesàro and Sergio Paoletti

Carbohydrate Research, 2005, 340, 943
DOI: 10.1016/j.carres.2005.01.035

Analysis of the conformational properties of ?- and ?-carrageenan by size-exclusion chromatography combined with low-angle laser light scattering

Torgeir Hjerde, Olav Smidsr�d and Bj�rn E. Christensen

Biopolymers, 1999, 49, 71
DOI: 10.1002/(SICI)1097-0282(199901)49:1<71::AID-BIP7>3.0.CO;2-H

Formulation and characterisation of kappa-carrageenan gels with non-ionic surfactant for melting-triggered controlled release

Thomas Fenton, Kelsey Kanyuck, Tom Mills and Eddie Pelan

Carbohydrate Polymer Technologies and Applications, 2021, 2, 100060
DOI: 10.1016/j.carpta.2021.100060

Cation specificity and cation binding to low sulfated carrageenans

Wei Zhang, Lennart Piculell, Svante Nilsson and Svein H. Knutsen

Carbohydrate Polymers, 1994, 23, 105
DOI: 10.1016/0144-8617(94)90033-7

Influence of κ-carrageenan on the properties of a protein-stabilized emulsion

Eric Dickinson and Karin Pawlowsky

Food Hydrocolloids, 1998, 12, 417
DOI: 10.1016/S0268-005X(98)00055-1

Effects of Cation Properties on Sol‐gel Transition and Gel Properties of κ‐carrageenan

V.M.F. Lai, P.A.‐L. Wong and C.‐Y. Lii

Journal of Food Science, 2000, 65, 1332
DOI: 10.1111/j.1365-2621.2000.tb10607.x

Molecular characterisation of κ- and λ-carrageenan by gel permeation chromatography, light scattering, sedimentation analysis and osmometry

D. Slootmaekers, J.A.P.P. van Dijk, F.A. Varkevisser, C.J.Bloys van Treslong and H. Reynaers

Biophysical Chemistry, 1991, 41, 51
DOI: 10.1016/0301-4622(91)87209-N

Rheological characterization of gum and starch nanoparticle blends

Mariana Perez Herrera and Thava Vasanthan

Food Chemistry, 2018, 243, 43
DOI: 10.1016/j.foodchem.2017.09.011

Lower critical concentration temperature as thermodynamic origin of syneresis: Case of kappa-carrageenan solution

Said Elmarhoum and Komla Ako

Carbohydrate Polymers, 2021, 267, 118191
DOI: 10.1016/j.carbpol.2021.118191

Static light scattering from κ-carrageenan solutions

D. Slootmaekers, C. De Jonghe, H. Reynaers, F.A. Varkevisser and C.J. Bloys van Treslong

International Journal of Biological Macromolecules, 1988, 10, 160
DOI: 10.1016/0141-8130(88)90043-8

Lack of enhancing effects of degraded λ-carrageenan on the development of β-catenin-accumulated crypts in male DBA/2J mice initiated with azoxymethane

Kazuya Hata, Takuji Tanaka, Hiroyuki Kohno, Rikako Suzuki, Sheng Hong Qiang, Toshiya Kuno, Yoshinobu Hirose, Akira Hara and Hideki Mori

Cancer Letters, 2006, 238, 69
DOI: 10.1016/j.canlet.2005.06.016

Characterisation of kappa- and iota-carrageenan coils and helices by MALLS/GPC

Christer Viebke, Johan Borgström and Lennart Piculell

Carbohydrate Polymers, 1995, 27, 145
DOI: 10.1016/0144-8617(95)00017-2

K+ and Na+ effects on the gelation properties of κ-Carrageenan

M.R. Mangione, D. Giacomazza, D. Bulone, V. Martorana, G. Cavallaro and P.L. San Biagio

Biophysical Chemistry, 2005, 113, 129
DOI: 10.1016/j.bpc.2004.08.005

Physicochemical characterization of carrageenans—A critical reinvestigation

Gisela Berth, Jasna Vukovic and M. Dieter Lechner

J of Applied Polymer Sci, 2008, 110, 3508
DOI: 10.1002/app.28937

Light scattering studies of the dilute solution behaviour of κ-, ι- and λ-carrageenan

K. Vanneste, D. Slootmaekers and H. Reynaers

Food Hydrocolloids, 1996, 10, 99
DOI: 10.1016/S0268-005X(96)80060-9

Conversion of iota carrageenan hydrocolloids to hydrophobic hydrocolloids, by the replacement of potassium to barium ion, for the entrapment of water insoluble drugs

Aman Shukla, Sachin Kumar, Akanksha Bhatt and Priyank Purohit

Discov Appl Sci, 2024, 6
DOI: 10.1007/s42452-024-05925-y

Molecular Dynamics Simulation of Neocarrabiose 2,4′-Bis(sulfate) and Carrabiose 4′,2-Bis(sulfate) as Building Blocks of ι-Carrageenan in Water

Kazuyoshi Ueda, Koji Iwama and Haruo Nakayama

Bulletin of the Chemical Society of Japan, 2001, 74, 2269
DOI: 10.1246/bcsj.74.2269

Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: effects of pH, ionic strength, heat and high-pressure treatment

Vanda B Galazka, Eric Dickinson and Dave A Ledward

J. Sci. Food Agric., 2000, 80, 1219
DOI: 10.1002/1097-0010(200006)80:8<1219::AID-JSFA626>3.0.CO;2-W

Molecular weight distribution of carrageenans by size exclusion chromatography and low angle laser light scattering

D. Lecacheux, R. Panaras, G. Brigand and G. Martin

Carbohydrate Polymers, 1985, 5, 423
DOI: 10.1016/0144-8617(85)90003-7

Acid Hydrolysis of κ- and ι-Carrageenan in the Disordered and Ordered Conformations: Characterization of Partially Hydrolyzed Samples and Single-Stranded Oligomers Released from the Ordered Structures

Torgeir Hjerde, Olav Smidsrød, Bjørn T. Stokke and Bjørn E. Christensen

Macromolecules, 1998, 31, 1842
DOI: 10.1021/ma9711506

Effect of solvent quality and ions on the rheology and gelation of κ-carrageenan

Srividya Ramakrishnan and Robert K. Prud’homme

Journal of Rheology, 2000, 44, 885
DOI: 10.1122/1.551119

Cation specificity of the order—disorder transition in iota carrageenan: effects of kappa carrageenan impurities

L. Picullel, C. Håkansson and S. Nilsson

International Journal of Biological Macromolecules, 1987, 9, 297
DOI: 10.1016/0141-8130(87)90070-5

Using elasticity/temperature relationships to characterise gelling carrageenans

A. Parker

Hydrobiologia, 1993, 260-261, 583
DOI: 10.1007/BF00049074