Kara, STamerler, CBermek, HPekcan, Ö2024-06-122024-06-1220030883-91151530-8030https://doi.org/10.1177/0883911503018001004https://hdl.handle.net/20.500.14551/19578Photon transmission techniques were used to study sol-gel and gel-sol transitions in kappa-carrageenan-water systems with various carrageenan contents. The photon transmission intensity, I-tr was monitored against temperature to determine critical phase transition temperatures and transition rates. It was observed that the sol-gel transition temperatures, T-sg, were found much lower than the gel-sol, T-gs, transition temperatures based on the hysteresis of the phase transition loops. Sol-gel and gel-sol activation energies were determined and it was found that a carrageenan-water system required less energy for the gel-sol transition than for the sol-gel transition.en10.1177/0883911503018001004info:eu-repo/semantics/closedAccessCarragenanPhase TransitionHysteresisPhoton TransmissionReal-TimeGelationArticle1813344Q4WOS:0001832841000032-s2.0-0038024292Q3