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Titolo:
The influence of a mixed anionic system on the aggregation behaviour of agarose
Autore:
Derbyshire, W; Hedges, ND; Lillford, PJ; Norton, IT;
Indirizzi:
Unilever Res Labs Vlaardingen, Sharnbrook MK44 1LQ, Beds, England UnileverRes Labs Vlaardingen Sharnbrook Beds England MK44 1LQ s, England Univ Nottingham, Fac Agr, Dept Appl Biol & Food Sci, Loughborough, Leics, England Univ Nottingham Loughborough Leics England Loughborough, Leics, England
Titolo Testata:
FOOD HYDROCOLLOIDS
fascicolo: 2, volume: 15, anno: 2001,
pagine: 153 - 163
SICI:
0268-005X(200103)15:2<153:TIOAMA>2.0.ZU;2-8
Fonte:
ISI
Lingua:
ENG
Soggetto:
MOLECULAR-DYNAMICS; COMPUTER-SIMULATIONS; WATER CLUSTERS; IONS; TRANSITION; HYDRATION; BINDING;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
21
Recensione:
Indirizzi per estratti:
Indirizzo: Hedges, ND Unilever Res Labs Vlaardingen, Colworth House, Sharnbrook MK44 1LQ, Beds, England Unilever Res Labs Vlaardingen Colworth House Sharnbrook Beds England MK44 1LQ
Citazione:
W. Derbyshire et al., "The influence of a mixed anionic system on the aggregation behaviour of agarose", FOOD HYDROC, 15(2), 2001, pp. 153-163

Abstract

The influence of mixtures of iodide and fluoride ions on the spin-spin relaxation time (T-2) thermal profiles of agarose gels has been investigated. Data show that the temperature shifts in both the ordering and disordering events produced by fluoride/iodide anionic mixtures are additive over all concentration ranges studied. In addition, the relative temperature shifts produced by iodide/fluoride mixtures are independent of agarose concentration. A qualitative model describing the observed ion effects on agarose aggregation behaviour is proposed. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 16/07/20 alle ore 18:51:00