M. Ortiz-tafoya, A. Rolland-sabaté, C. Garnier, J. Valadez-garcía, and A. Tecante, Thermal, conformational and rheological properties of -carrageenan-sodium stearoyl lactylate gels and solutions, Carbohydrate Polymers, vol.193, pp.289-297, 2018.
URL : https://hal.archives-ouvertes.fr/hal-02621202

, interactions caused by electrostatic interactions between both components, which affect the thermal, rheological and conformational parameters. In general, a destabilization of ?-carrageenan conformation is suggested. This phenomenon explains the results obtained in this work. References Bezelgues, Manuscrit d'auteur / Author manuscript Manuscrit d'auteur / Author manuscript Manuscrit d'auteur / Author manuscript Version définitive du manuscrit publiée dans / Final version of the manuscript published in, vol.193, pp.56-62, 2008.

A. Bourgoin, E. Zablackis, and J. B. Poli, Characterization of ?-carrageenan solution behavior by field-flow fractionation and multiangle light scattering, Food Hydrocolloids, vol.22, issue.8, pp.1607-1611, 2008.

T. Boutte and L. Skogerson, Stearoyl-2-lactylates and oleoyl lactylates, Emulsifiers in food technology, pp.206-225, 2004.

E. Bouyer, G. Mekhloufi, V. Rosilio, J. Grossiord, and F. Agnely, Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?, International Journal of Pharmaceutics, vol.436, issue.1-2, pp.359-378, 2012.

L. Chiappisi and M. Gradzielski, Co-assembly in chitosan-surfactant mixtures: Thermodynamics, structures, interfacial properties and applications, Advances in Colloid and Interface Science, vol.220, pp.92-107, 2015.

S. Dasgupta, R. K. Nath, K. Manna, A. Mitra, and A. M. Panda, Physico-chemical studies on the interaction of bacterial polysaccharide-surfactant aggregates with special reference to their hydrodynamic behavior, Journal of Oleo Science, vol.63, issue.10, pp.1063-1075, 2014.

G. A. De-ruiter and B. Rudolph, Carrageenan biotechnology, Trends in Food Science & Technology, vol.8, pp.389-395, 1997.

J. Doublier, C. Garnier, and G. Cuvelier, Gums and hydrocolloids: Functional aspects, Carbohydrates in food, pp.285-332, 2016.

K. Gekko, H. Mugishima, and S. Koga, Effects of sugars and polyols on the sol-gel transition of ?-carrageenan: Calorimetric study, International Journal of Biological Macromolecules, vol.9, pp.146-152, 1987.

J. Grant, J. Cho, and C. Allen, Self-assembly and physicochemical and rheological properties of a polysaccharide-surfactant system formed from the cationic biopolymer chitosan and nonionic sorbitan esters, Langmuir, vol.22, issue.9, pp.4327-4335, 2006.

D. O. Grigoriev, M. E. Leser, M. Michel, and R. Miller, Component separation in spread sodium stearoyl lactylate (SSL) monolayers induced by high surface pressure, Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.286, pp.57-61, 2006.

D. O. Grigoriev, M. E. Leser, M. Michel, and R. Miller, Mixed micelles as delivery systems for enhanced emulsifier adsorption at the air/water interface: Sodium stearoyl lactylate (SSL)/Tween 80 solutions, Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.301, pp.158-165, 2007.

K. Kogej, Binding of cation surfactants by kappa, iota, and lambda carrageenans in aqueous solution in the presence of sodium chloride, Acta Chimica Slovenica, vol.55, pp.985-991, 2008.

D. V. Kolesov, T. E. Grigor'ev, D. Y. Gavrilko, E. E. Makhaeva, I. V. Yaminskii et al., AFM study of the structuration of an ionic surfactant and phenylalanine with ?-carrageenan, Protection of Metals, vol.44, issue.5, pp.447-451, 2008.

M. C. Núñez-santiago and A. Tecante, Rheological and calorimetric study of the sol-gel transition of ?-carrageenan, Carbohydrate Polymers, vol.69, pp.763-773, 2007.

, AFM height profiles of a) 1.1 mmol dm ?3 SSL solution; 0?5% ?-carrageenan solutions: b) with 13 mmol dm ?3 KCl, c) with 13 mmol dm ?3 SSL, and d) with

M. C. Ortiz-tafoya, Carbohydrate Polymers, vol.193, pp.289-297, 2018.

, Manuscrit d'auteur / Author manuscript Manuscrit d'auteur / Author manuscript Manuscrit d'auteur / Author manuscript Version définitive du manuscrit publiée dans / Final version of the manuscript published in, Carbohydrate Polymers, vol.193, pp.289-297, 2018.

C. Rochas and S. Landry, Molecular organization of kappa carrageenan in aqueous solution, Carbohydrate Polymers, vol.7, pp.435-447, 1987.

C. Rochas and M. Rinaudo, Mechanism of gel formation in ?-carrageenan, Biopolymers, vol.23, pp.735-745, 1984.
URL : https://hal.archives-ouvertes.fr/hal-00309592

A. Rolland-sabaté, P. Colonna, M. G. Mendez-montealvo, and V. Planchot, Branching features of amylopectins and glycogen determined by asymmetrical flow field flow fractionation coupled with multiangle laser light scattering, Biomacromolecules, vol.8, pp.2520-2532, 2007.

A. Rolland-sabaté, S. Guilois, B. Jaillais, and P. Colonna, Molecular size and mass distributions of native starches using complementary separation methods: Asymmetrical flow field flow fractionation (A4F) and hydrodynamic and size exclusion chromatography (HDC-SEC), Analytical and Bioanalytical Chemistry, vol.399, pp.1493-1505, 2011.

M. Rubinstein and R. H. Colby, Polymer physics, 2003.

E. V. Sokolova, E. A. Chusovitin, A. O. Barabanova, S. A. Balagan, N. G. Galkin et al., Atomic force microscopy imaging of carrageenans from red algae of Gigartinaceae and Tichocarpaceae families, Carbohydrate Polymers, vol.93, pp.458-465, 2013.

W. Su, Principles of polymer design and synthesis. lectures notes in chemistry, vol.82, 2013.

A. Valstar, M. Almgren, W. Brown, and M. Vasilescu, The interaction of bovine serum albumin with surfactants studied by light scattering, Langmuir, vol.16, pp.922-927, 2000.

M. Vincekovi?, J. Katona, M. Bujan, and V. Sovilj, Interactions between dodecylammonium chloride and carrageenans in the semidilute regime, Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.384, issue.1-3, pp.739-748, 2011.

B. Wittgren, J. Borgström, L. Piculell, and K. Wahlund, Conformational change and aggregation of kappa-carrageenan studied by flow field-flow fractionation and multiangle light scattering, Biopolymers, vol.45, pp.85-96, 1998.

N. B. Wyatt, C. M. Gunther, and M. W. Liberatore, Increasing viscosity in entangled polyelectrolyte solutions by the addition of salt, Polymer, vol.52, issue.11, pp.2437-2444, 2011.

K. G. Zinoviadou, T. Moschakis, V. Kiosseoglou, and C. G. Biliaderis, Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oilin-water emulsions, Procedia Food Science, vol.1, pp.57-61, 2011.

M. C. Ortiz-tafoya, Carbohydrate Polymers, vol.193, pp.289-297, 2018.