4.7 Article

Elaborating Spatiotemporal Hierarchical Structure of Carrageenan Gels and Their Mixtures during Sol-Gel Transition

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Microrheological properties and local structure of ι-carrageenan gels probed by using optical tweezers

Lester C. Geonzon et al.

Summary: In this study, the hierarchical network structure of Iota carrageenan (IC) gels was investigated using passive and active microrheology performed by optical tweezers at 20 degrees C. The results showed that IC gels have a rubbery plateau of the elastic modulus, and the dynamics of the network decrease with increasing cluster density. This study provides novel insights into the meso- and microscale properties of IC gels that are not accessible by conventional bulk rheology and submicroscopic probe diffusion measurements.

FOOD HYDROCOLLOIDS (2023)

Article Mechanics

Understanding the transient large amplitude oscillatory shear behavior of yield stress fluids

Krutarth M. Kamani et al.

Summary: A comprehensive understanding of the sequence of processes exhibited by yield stress fluids under large amplitude oscillatory shearing is achieved through multiple experimental and analytical approaches. A novel component rate Lissajous curve is introduced and proven to be useful for analyzing the responses of viscoelastic models. The behaviors of yielding and unyielding are investigated by comparing experimental results with predictions from different models. These methods, including the component rates, the sequence of physical processes analysis, and the time-resolved Pipkin diagrams, consistently identify the same material physics, revealing that yield stress fluids undergo a sequence of physical processes.

JOURNAL OF RHEOLOGY (2023)

Article Chemistry, Applied

Molecular dynamics simulations and X-ray scattering show the ir-carrageenan disorder-to-order transition to be the formation of double-helices

Benjamin P. Westberry et al.

Summary: Recently, molecular dynamics simulations and solution-state x-ray scattering experiments have shown that ir-carrageenan chains have a helical structure even in aqueous solution. The addition of ions to single chains does not result in conformational transitions. Further simulations using pairs of ir-carrageenan chains in 0.1 M NaI solutions confirm the formation of double helices during the disorder-to-order transition.

CARBOHYDRATE POLYMERS (2023)

Article Chemistry, Applied

Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking

Lester C. Geonzon et al.

Summary: The network structure of mixed kappa- (KC) and iota- (IC) carrageenan gels was found to exhibit spatial heterogeneity in particle diffusion, with fast-moving particles in IC-rich domains and slow-moving particles in KC-rich domains. Confinement events were observed, attributed to interactions between particles and KC-rich domains covered with negatively charged sulfonic group KC chains, shielded by salt ions to allow cohesive interactions.

FOOD HYDROCOLLOIDS (2022)

Article Chemistry, Applied

Comparison of Sequence of Physical Processes (SPP) and Fourier Transform Coupled with Chebyshev Polynomials (FTC) methods to Interpret Large Amplitude Oscillatory Shear (LAOS) Response of Viscoelastic Doughs and Viscous Pectin Solution

Merve Yildirim Erturk et al.

Summary: The large amplitude oscillatory shear responses of doughs were studied using the Fourier Transform coupled with Chebyshev Polynomials (FTC) and Sequence of Physical Processes (SPP) methods. FTC provides user-friendly measures, while SPP gives a detailed history of deformation and microstructural changes.

FOOD HYDROCOLLOIDS (2022)

Article Food Science & Technology

Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators

Qing Li et al.

Summary: The rheological behaviors of emulsion gels made from natural glycyrrhizic acid nanofibrils and sitosterol-oryzanol mixtures were studied, showing different microstructures and linear/nonlinear viscoelastic behaviors depending on the concentration of sterols in the oil phase. The oil phase structuring by the sterols significantly enhanced the viscoelasticity of the emulsion gels, with percolating emulsion gels exhibiting higher elasticity than jammed emulsion gels. These findings could aid in designing novel emulsion gels with specific textural and functional properties for various applications.

FOOD RESEARCH INTERNATIONAL (2021)

Article Polymer Science

Structure-Elastic Properties Relationships in Gelling Carrageenans

Loic Hilliou

Summary: This paper reviews the relationship between carrageenan gel structure and elastic properties, and discusses the comparison of linear and nonlinear elastic models with structural and rheological data, focusing on the concentration scaling of strain hardening exhibited by different types of carrageenan gels.

POLYMERS (2021)

Review Chemistry, Applied

Recent advances in polysaccharides based biomaterials for drug delivery and tissue engineering applications

Ankur Sood et al.

Summary: This paper highlights the versatile use of polysaccharides based biomaterials in various biomedical applications such as drug delivery and tissue regeneration. It covers the structure, unique properties, functionalization strategies, as well as physical and chemical crosslinking approaches of different polysaccharides. The studies reviewed here motivate the fabrication of novel polysaccharides based biomaterials with outstanding properties and functionality, and discuss various future possibilities for their widespread commercial use.

CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS (2021)

Article Biotechnology & Applied Microbiology

Understanding nanostructural di fferences in hydrogels from commercial carrageenans: Combined small angle X-ray scattering and rheological studies

Cynthia Fontes-Candia et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)

Article Multidisciplinary Sciences

Elucidating the G overshoot in soft materials with a yield transition via a time-resolved experimental strain decomposition

Gavin J. Donley et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2020)

Article Chemistry, Physical

Mobility of carrageenan chains in iota- and kappa carrageenan gels

Viet T. N. T. Bui et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)

Article Physics, Multidisciplinary

Structure-Property Relationships via Recovery Rheology in Viscoelastic Materials

Johnny Ching-Wei Lee et al.

PHYSICAL REVIEW LETTERS (2019)

Article Chemistry, Applied

Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions

Viet T. N. T. Bui et al.

CARBOHYDRATE POLYMERS (2019)

Article Chemistry, Applied

Structural elucidation of mixed carrageenan gels using rheometry

Florian Wurm et al.

FOOD HYDROCOLLOIDS (2019)

Article Electrochemistry

Microscopic Characterization of Phase Separation in Mixed Carrageenan Gels Using Particle Tracking

Lester C. Geonzon et al.

JOURNAL OF THE ELECTROCHEMICAL SOCIETY (2019)

Article Chemistry, Physical

Dissipation and strain-stiffening behavior of pectin-Ca gels under LAOS

Jacob John et al.

SOFT MATTER (2019)

Article Chemistry, Applied

Linear and nonlinear rheological behavior of native and debranched waxy rice starch gels

Suthsiri Precha-Atsawanan et al.

FOOD HYDROCOLLOIDS (2018)

Article Mechanics

The transient behavior of soft glassy materials far from equilibrium

Jun Dong Park et al.

JOURNAL OF RHEOLOGY (2018)

Article Mechanics

A sequence of physical processes quantified in LAOS by continuous local measures

Ching-Wei Lee et al.

KOREA-AUSTRALIA RHEOLOGY JOURNAL (2017)

Article Biochemistry & Molecular Biology

Nonlinear Behavior of Gelatin Networks Reveals a Hierarchical Structure

Zhi Yang et al.

BIOMACROMOLECULES (2016)

Article Chemistry, Applied

NMR study on the network structure of a mixed gel of kappa and iota carrageenans

Bingjie Hu et al.

CARBOHYDRATE POLYMERS (2016)

Article Polymer Science

Rheological Properties and Scaling Laws of κ-Carrageenan in Aqueous Solution

Sijun Liu et al.

MACROMOLECULES (2015)

Article Chemistry, Applied

Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels

Tom Brenner et al.

FOOD HYDROCOLLOIDS (2014)

Article Polymer Science

Multiscale Dynamics of Inhomogeneity-Free Polymer Gels

Takashi Hiroi et al.

MACROMOLECULES (2014)

Review Veterinary Sciences

Carrageenan: a review

J. Necas et al.

VETERINARNI MEDICINA (2013)

Article Chemistry, Applied

Texture and rheological characterization of kappa and iota carrageenan in the presence of counter ions

T. R. Thrimawithana et al.

CARBOHYDRATE POLYMERS (2010)

Article Physics, Condensed Matter

Small-angle neutron scattering study on irradiated kappa carrageenan

Lucille Abad et al.

PHYSICA B-CONDENSED MATTER (2006)

Article Chemistry, Physical

Light scattering studies of irradiated κ- and ι-carrageenan

LV Abad et al.

RADIATION PHYSICS AND CHEMISTRY (2005)

Article Chemistry, Multidisciplinary

Gel formation analyses by dynamic light scattering

M Shibayama et al.

BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN (2002)

Article Chemistry, Physical

Hydration structure and dynamics in pullulan aqueous solution based on 1H NMR relaxation time

R Okada et al.

JOURNAL OF MOLECULAR STRUCTURE (2002)

Article Chemistry, Applied

Interpenetrating network formation in agarose-sodium gellan gel composites

E Amici et al.

CARBOHYDRATE POLYMERS (2001)

Article Agriculture, Multidisciplinary

Weak gel-type rheological properties of aqueous dispersions of nonaggregated κ-carrageenan helices

S Ikeda et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Biochemistry & Molecular Biology

Structure of aggregating κ-carrageenan fractions studied by light scattering

V Meunier et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2001)