Abstract
Structure formation in solutions of polysaccharides proceeds through multistage associations of macromolecules that lead in many cases to micro heterogeneous structure of semi-dilute liquid solutions as well as thermotropic gels. Along with hydrogen bonds and hydrophobic interactions, intermacromolecular coordination bonds of metal ions can be of crucial importance in the formation of gel networks.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
