In this article, we report on the rheological properties of agarose aqueous solutions and gels. Viscosity curves were determined for homogeneous agarose aqueous solutions at different temperatures (from 68 to 38 °C) to study the viscosity behavior as the systems undergo gelation. The gelation phenomenon of agarose solutions was also investigated by shear oscillation experiments and differential scanning calorimetry. The gelation and melting temperature as a function of agarose concentration were determined together with the gelation and melting enthalpies. The results obtained were interpreted using the two‐step model describing the gelation of agarose in water.
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Fernández et al. (2007) studied this question.
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