A zipper model approach to the thermoreversible gel-sol transition
J. Phys. France, 51 16 (1990) 1759-1768
Article cité par
La fonctionnalité Article cité par… liste les citations d'un article. Ces citations proviennent de la base de données des articles de EDP Sciences, ainsi que des bases de données d'autres éditeurs participant au programme CrossRef Cited-by Linking Program. Vous pouvez définir une alerte courriel pour être prévenu de la parution d'un nouvel article citant " cet article (voir sur la page du résumé de l'article le menu à droite).
Article cité :
Citations de cet article :
103 (2025)
https://doi.org/10.1007/978-3-031-85122-3_3
195 (2024)
https://doi.org/10.1007/978-981-97-0368-5_7
Thermal control of nucleation and propagation transition stresses in discrete lattices with non-local interactions and non-convex energy
Andrea Cannizzo, Luca Bellino, Giuseppe Florio, Giuseppe Puglisi and Stefano GiordanoThe European Physical Journal Plus 137 (5) (2022)
https://doi.org/10.1140/epjp/s13360-022-02790-9
Comparison of synergistic interactions of yellow mustard gum with locust bean gum or κ-carrageenan
Xinya Wang, H. Douglas Goff and Steve W. CuiFood Hydrocolloids 132 107804 (2022)
https://doi.org/10.1016/j.foodhyd.2022.107804
Molar mass effect in food and health
Katsuyoshi Nishinari and Yapeng FangFood Hydrocolloids 112 106110 (2021)
https://doi.org/10.1016/j.foodhyd.2020.106110
Temperature controlled decohesion regimes of an elastic chain adhering to a fixed substrate by softening and breakable bonds
Andrea Cannizzo, Giuseppe Florio, Giuseppe Puglisi and Stefano GiordanoJournal of Physics A: Mathematical and Theoretical 54 (44) 445001 (2021)
https://doi.org/10.1088/1751-8121/ac2a07
Food Hydrocolloids
Katsuyoshi NishinariFood Hydrocolloids 119 (2021)
https://doi.org/10.1007/978-981-16-0320-4_4
Role of temperature in the decohesion of an elastic chain tethered to a substrate by onsite breakable links
Giuseppe Florio, Giuseppe Puglisi and Stefano GiordanoPhysical Review Research 2 (3) (2020)
https://doi.org/10.1103/PhysRevResearch.2.033227
Gels, emulsions and application of hydrocolloids at Phillips Hydrocolloids Research Centre
Katsuyoshi Nishinari, Yapeng Fang, Nan Yang, et al.Food Hydrocolloids 78 36 (2018)
https://doi.org/10.1016/j.foodhyd.2017.07.035
Eco‐Friendly Red Seaweed‐Derived Electrolytes for Electrochemical Devices
Sílvia C. Nunes, Rui F. P. Pereira, Nuno Sousa, et al.Advanced Sustainable Systems 1 (9) (2017)
https://doi.org/10.1002/adsu.201700070
Different Gelation and Self‐Sorting Properties of Two Isomeric Polyamides Owing to the Parallel versus Anti‐Parallel Alignment of Backbone Dipoles
Chui‐Fan Leung and Hak‐Fun ChowChemistry – A European Journal 23 (20) 4827 (2017)
https://doi.org/10.1002/chem.201605819
Sucrose release from polysaccharide gels
Katsuyoshi Nishinari and Yapeng FangFood & Function 7 (5) 2130 (2016)
https://doi.org/10.1039/C5FO01400J
Thermodynamic analysis of sol–gel transition of gelatin in terms of water activity in various solutions
Osato Miyawaki, Chiaki Omote and Keiko MatsuhiraBiopolymers 103 (12) 685 (2015)
https://doi.org/10.1002/bip.22706
The influence of co-solutes on tribology of agar fluid gels
I. Fernández Farrés and I.T. NortonFood Hydrocolloids 45 186 (2015)
https://doi.org/10.1016/j.foodhyd.2014.11.014
Release mechanism of omega-3 fatty acid in κ-carrageenan/polydextrose undergoing glass transition
Vilia Darma Paramita, Anna Bannikova and Stefan KasapisCarbohydrate Polymers 126 141 (2015)
https://doi.org/10.1016/j.carbpol.2015.03.027
Physical Gels from Biological and Synthetic Polymers
Physical Gels from Biological and Synthetic Polymers 64 (2013)https://doi.org/10.1017/CBO9781139024136.004
Physicochemical and rheological properties of agarose/xylans composite hydrogel materials
Ramavatar Meena, Ralph Lehnen, Uwe Schmitt and Bodo SaakePolymer Composites 34 (6) 978 (2013)
https://doi.org/10.1002/pc.22504
Molecular weight effects on gelation and rheological properties of konjac glucomannan–xanthan mixtures
Dan Shen, Chao Wan and Shanjun GaoJournal of Polymer Science Part B: Polymer Physics 48 (3) 313 (2010)
https://doi.org/10.1002/polb.21890
Thermal and Rheological Properties of Agaropectin Aqueous Solutions
Rheo Takahashi, Madoka Hirashima, Yoko Tanida and Katsuyoshi NishinariNippon Shokuhin Kagaku Kogaku Kaishi 56 (11) 591 (2009)
https://doi.org/10.3136/nskkk.56.591
Effects of Trehalose on the Swelling Behavior of Hydrogel —Visualization of the Preferential Hydration of Disaccharides—
Takao Furuki, Taichi Ito, Naoki Asakawa, Yoshio Inoue and Minoru SakuraiChemistry Letters 38 (3) 264 (2009)
https://doi.org/10.1246/cl.2009.264
Rheology of Fluid and Semisolid Foods
J. A. Lopes da Silva and M. Anandha RaoFood Engineering Series, Rheology of Fluid and Semisolid Foods 339 (2007)
https://doi.org/10.1007/978-0-387-70930-7_6
Rheological studies on mixtures of agar (Gracilaria changii) and κ-carrageenan
M.H. Norziah, S.L. Foo and A.Abd. KarimFood Hydrocolloids 20 (2-3) 204 (2006)
https://doi.org/10.1016/j.foodhyd.2005.03.020
Differential scanning calorimetry and a model calculation of starches annealed at 20 and 50°C
Kaoru Kohyama and Tomoko SasakiCarbohydrate Polymers 63 (1) 82 (2006)
https://doi.org/10.1016/j.carbpol.2005.08.004
Circular Dichroism of Optically Active Poly(dialkylsilane) Aggregates in Microcapsules
Ken Terao, Noriaki Kikuchi, Takahiro Sato, et al.Langmuir 22 (19) 7975 (2006)
https://doi.org/10.1021/la060810+
Pioneer Works on Rheology of Foodstuffs in Japan
Sachio MatsumotoNihon Reoroji Gakkaishi 33 (2) 61 (2005)
https://doi.org/10.1678/rheology.33.61
Gelation behaviors of schizophyllan‐sorbitol aqueous solutions
Yapeng Fang and Katsuyoshi NishinariBiopolymers 73 (1) 44 (2004)
https://doi.org/10.1002/bip.10514
Laser Light Scattering Study on the Structure of a Poly(vinylidene fluoride) Aggregate in the Dilute Concentration State
Il Hyun Park, Jeong Eun Yoon, Yong Chul Kim, Ling Yun and Sang Cheol LeeMacromolecules 37 (16) 6170 (2004)
https://doi.org/10.1021/ma030534v
The Effect of Apparent Molecular Weight and Components of Agar on Gel Formation.
Hisashi SUZUKI, Yoshinori SAWAI and Mitsuro TAKADAFood Science and Technology Research 7 (4) 280 (2001)
https://doi.org/10.3136/fstr.7.280
A DSC Study on the Gel−Sol Transition of a Starch and Hsian-tsao Leaf Gum Mixed System
L. S. Lai and S. J. ChaoJournal of Agricultural and Food Chemistry 48 (8) 3267 (2000)
https://doi.org/10.1021/jf991115t
Physical Chemistry and Industrial Application of Gellan Gum
E. OgawaProgress in Colloid and Polymer Science, Physical Chemistry and Industrial Application of Gellan Gum 114 8 (1999)
https://doi.org/10.1007/3-540-48349-7_2
Rheological and thermal properties of milk gels formed with κ-carrageenan. I. Sodium caseinate
D Oakenfull, E Miyoshi, K Nishinari and A ScottFood Hydrocolloids 13 (6) 525 (1999)
https://doi.org/10.1016/S0268-005X(99)00038-7
DSC and rheological studies of the effects of sucrose on the gelatinization and retrogradation of acorn starch
Lee Hyang Aee, Kim Nam Hie and Katsuyoshi NishinariThermochimica Acta 322 (1) 39 (1998)
https://doi.org/10.1016/S0040-6031(98)00469-9
Gel‐sol transition of methylcellulose
Katsuyoshi Nishinari, Kate E. Hofmann, Hatsue Moritaka, Kaoru Kohyama and Noriko NishinariMacromolecular Chemistry and Physics 198 (4) 1217 (1997)
https://doi.org/10.1002/macp.1997.021980423
Rheological and DSC study of sol-gel transition in aqueous dispersions of industrially important polymers and colloids
Katsuyoshi NishinariColloid & Polymer Science 275 (12) 1093 (1997)
https://doi.org/10.1007/s003960050189
Effects of polyols and sugars on the structure of water in concentrated gelatin gels as studied by low temperature differential scanning calorimetry
K. Nishinari, M. Watase and T. HatakeyamaColloid & Polymer Science 275 (11) 1078 (1997)
https://doi.org/10.1007/s003960050186
Observation of gellan gum by scanning tunneling microscopy
K NakajimaCarbohydrate Polymers 30 (2-3) 77 (1996)
https://doi.org/10.1016/S0144-8617(96)00084-7
Effects of Sodium Chloride and Calcium Chloride on the Interaction between Gellan Gum and Konjac Glucomannan
Emako Miyoshi, Tomohisa Takaya, Peter Anthony Williams and Katsuyoshi NishinariJournal of Agricultural and Food Chemistry 44 (9) 2486 (1996)
https://doi.org/10.1021/jf950600v
Effects of the addition of hyaluronate segments with different chain lengths on the viscoelasticity of hyaluronic acid solutions
Kazuko Fujii, Masatoshi Kawata, Yoshiyuki Kobayashi, Akio Okamoto and Katsuyoshi NishinariBiopolymers 38 (5) 583 (1996)
https://doi.org/10.1002/(SICI)1097-0282(199605)38:5<583::AID-BIP4>3.0.CO;2-O
Continuous swelling pressure equilibria of the system?-carrageenan/water
H. Hinsken and W. BorchardColloid & Polymer Science 273 (10) 913 (1995)
https://doi.org/10.1007/BF00660368
Rates of structure development during gelation and softening of high-methoxyl pectin—sodium alginate—fructose mixtures
M.A. Rao and H.J. CooleyFood Hydrocolloids 9 (4) 229 (1995)
https://doi.org/10.1016/S0268-005X(09)80253-1
Effects of salts on the gel-sol transition of gellan gum by differential scanning calorimetry and thermal scanning rheology
Emako Miyoshi, Tomohisa Takaya and Katsuyoshi NishinariThermochimica Acta 267 269 (1995)
https://doi.org/10.1016/0040-6031(95)02485-9
Gel‐sol transition in gellan aqueous solutions
Emako Miyoshi, Tomohisa Takaya and Katsuyoshi NishinariMacromolecular Symposia 99 (1) 83 (1995)
https://doi.org/10.1002/masy.19950990110
Developments in Food Engineering
Katsuyoshi Nishinari, Tomohisa Takaya, Kaoru Kohyama and Mineo WataseDevelopments in Food Engineering 108 (1994)
https://doi.org/10.1007/978-1-4615-2674-2_28
Gel—sol transition in gellan gum solutions. II. DSC studies on the effects of salts
Emako Miyoshi, Tomohisa Takaya and Katsuyoshi NishinariFood Hydrocolloids 8 (6) 529 (1994)
https://doi.org/10.1016/S0268-005X(09)80063-5
Food Hydrocolloids
Hatsue Moritaka, Katsuyoshi Nishinari, Nobuko Nakahama and Hiroyasu FukubaFood Hydrocolloids 105 (1994)
https://doi.org/10.1007/978-1-4615-2486-1_11
A mixed system composed of different molecular weights konjac glucomannan and kappa carrageenan: large deformation and dynamic viscoelastic study
Kaoru Kohyama, Hiroki Iida and Katsuyoshi NishinariFood Hydrocolloids 7 (3) 213 (1993)
https://doi.org/10.1016/S0268-005X(09)80173-2
Effect of potassium ions on the rheological and thermal properties of gellan gum gels
M. Watase and K. NishinariFood Hydrocolloids 7 (5) 449 (1993)
https://doi.org/10.1016/S0268-005X(09)80240-3
Rheological and Thermal Properties of Poly(vinyl alcohol)-Ethylene Glycol-Water Gels
Katsuyoshi Nishinari and Mineo WatasePolymer Journal 25 (5) 463 (1993)
https://doi.org/10.1295/polymj.25.463
Effects of sugars and polyols on the gel-sol transition of agarose by differential scanning calorimetry
M. Watase, K. Kohyama and K. NishinariThermochimica Acta 206 163 (1992)
https://doi.org/10.1016/0040-6031(92)85294-6
Structure and mechanical properties of poly(vinyl alcohol) gels swollen by various solvents
Toshikazu Takigawa, Hisahiko Kashihara, Kenji Urayama and Toshiro MasudaPolymer 33 (11) 2334 (1992)
https://doi.org/10.1016/0032-3861(92)90524-Z
The Effect of Sucrose on the Thermo-Reversible Gel-Sol Transition in Agarose and Gelatin
Katsuyoshi Nishinari, Mineo Watase, Kaoru Kohyama, et al.Polymer Journal 24 (9) 871 (1992)
https://doi.org/10.1295/polymj.24.871
Effects of sugars and polyols on the gel-sol transition of kappa-carrageenan gels
K. Nishinari and M. WataseThermochimica Acta 206 149 (1992)
https://doi.org/10.1016/0040-6031(92)85293-5
Effect of Tetra-Alkyl Ammonium Bromide on the Rheological and Thermal Properties of Kappa-Carrageenan and Agarose Gels
Mineo Watase, Katsuyoshi Nishinari, Peter A Williams and Glyn O PhillipsPolymer Journal 22 (11) 991 (1990)
https://doi.org/10.1295/polymj.22.991