Optical rotation, light scattering, and rheological studies show that intermolecular association of ι-carrageenan through double helices is limited to formation of small soluble clusters of chains (domains); development of an infinite network and hence gelation requires further association of these domains by cation-mediated aggregation of helices.
G. Robinson, E. R. Morris and D. A. Rees, J. Chem. Soc., Chem. Commun., 1980, 152 DOI: 10.1039/C39800000152
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