Standard

Coil-to-helix transition of gellan in dilute solutions is a two-step process. / Safronov, Alexander P.; Tyukova, Irina S.; Kurlyandskaya, Galina V.
In: Food Hydrocolloids, Vol. 74, 01.01.2018, p. 108-114.

Research output: Contribution to journal › Article › peer-review

Harvard

Safronov, AP, Tyukova, IS & Kurlyandskaya, GV 2018, 'Coil-to-helix transition of gellan in dilute solutions is a two-step process', Food Hydrocolloids, vol. 74, pp. 108-114. https://doi.org/10.1016/j.foodhyd.2017.07.019

APA

Safronov, A. P., Tyukova, I. S., & Kurlyandskaya, G. V. (2018). Coil-to-helix transition of gellan in dilute solutions is a two-step process. Food Hydrocolloids, 74, 108-114. https://doi.org/10.1016/j.foodhyd.2017.07.019

Vancouver

Safronov AP, Tyukova IS, Kurlyandskaya GV. Coil-to-helix transition of gellan in dilute solutions is a two-step process. Food Hydrocolloids. 2018 Jan 1;74:108-114. doi: 10.1016/j.foodhyd.2017.07.019

Author

Safronov, Alexander P. ; Tyukova, Irina S. ; Kurlyandskaya, Galina V. / Coil-to-helix transition of gellan in dilute solutions is a two-step process. In: Food Hydrocolloids. 2018 ; Vol. 74. pp. 108-114.

BibTeX

@article{8df2f275c76a4f8880ba88f66b4448b0,
title = "Coil-to-helix transition of gellan in dilute solutions is a two-step process",
keywords = "Coil-to-helix transition, Differential scanning calorimetry, Enthalpy, Gellan, GUM AQUEOUS-SOLUTIONS, SOL TRANSITION, POLYMER, CRITICAL SOLUTION TEMPERATURE, SALTS, HYDRATION, POLYSACCHARIDE",
author = "Safronov, {Alexander P.} and Tyukova, {Irina S.} and Kurlyandskaya, {Galina V.}",
year = "2018",
month = jan,
day = "1",
doi = "10.1016/j.foodhyd.2017.07.019",
language = "English",
volume = "74",
pages = "108--114",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Coil-to-helix transition of gellan in dilute solutions is a two-step process

AU - Safronov, Alexander P.

AU - Tyukova, Irina S.

AU - Kurlyandskaya, Galina V.

PY - 2018/1/1

Y1 - 2018/1/1

KW - Coil-to-helix transition

KW - Differential scanning calorimetry

KW - Enthalpy

KW - Gellan

KW - GUM AQUEOUS-SOLUTIONS

KW - SOL TRANSITION

KW - POLYMER

KW - CRITICAL SOLUTION TEMPERATURE

KW - SALTS

KW - HYDRATION

KW - POLYSACCHARIDE

UR - http://www.scopus.com/inward/record.url?scp=85027295992&partnerID=8YFLogxK

UR - https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=tsmetrics&SrcApp=tsm_test&DestApp=WOS_CPL&DestLinkType=FullRecord&KeyUT=000410537400014

UR - https://elibrary.ru/item.asp?id=31045331

U2 - 10.1016/j.foodhyd.2017.07.019

DO - 10.1016/j.foodhyd.2017.07.019

M3 - Article

AN - SCOPUS:85027295992

VL - 74

SP - 108

EP - 114

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -

ID: 2033456