*3.3. Temperature-Induced Gelation*

Temperature-induced gelation is also called thermotropic- or cryo-gelation. In this case, the polysaccharide molecules associate themselves often into oriented form, e.g., from coil to helix and then to double helix, in response to temperature, usually upon cooling. The association of these helices leads to double helix formation, then proceeding to a gel network (Figure 6c). Temperature-induced gelation as well as gel properties are highly depending upon polysaccharide typology. In fact, different mechanisms are discussed in the literature, e.g., for agar [74–76], κ-carrageenan [76,77], starch [78,79], cellulose [80–82] and chitosan [83].
