Tarı, ÖzlemKara, SelimPekcan, Önder2019-06-272019-06-272009190022-23481525-609X0022-23481525-609Xhttps://hdl.handle.net/20.500.12469/1099https://doi.org/10.1080/00222340902956129The 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.eninfo:eu-repo/semantics/openAccessCarrageenanCritical exponentFluorescenceHysteresisTransition temperatureArticle812822448WOS:00026857820001510.1080/002223409029561292-s2.0-70449589638N/AQ3