Tari, OezlemKara, SelimPekcan, Oender2024-06-122024-06-1220090022-23481525-609Xhttps://doi.org/10.1080/00222340902956129https://hdl.handle.net/20.500.14551/19570The steady-state fluorescence technique was used to study coil-helix (sol-gel) and helix-coil (gel-sol) transitions of the kappa carrageenan-water system with various carrageenan contents. Fluorescence (I) and scattered light (I-sc) intensities were measured against temperature to determine critical phase transition temperatures and exponents. It was observed that the coil-helix transition temperatures, T-ch were much lower than the helix-coil (T-hc) transition temperatures due to the hysteresis of the phase transition loops. The gel fraction exponent (beta) was measured and found to be in accord with the classical Flory-Stockmayer model.en10.1080/00222340902956129info:eu-repo/semantics/closedAccessCarrageenanCritical ExponentFluorescenceHysteresisTransition TemperatureSol-Gel TransitionMolecular-Size DistributionPhase-TransitionsStructural CharacteristicsGelationRheologyModelArticle484812822Q3WOS:0002685782000152-s2.0-70449589638Q3