Results 101 to 110 of about 68,724 (182)

Characteristics of Different Chitosan Types on κ-Carrageenan Polyelectrolyte Complex (PEC) Bioplastics as Food Packaging

Jurnal Ilmiah Perikanan dan Kelautan
Graphical Abstract   Highlights Research 1. This study investigates the impact of incorporating chitosan from different sources (shrimp, crab, and fish scales) with varying molecular weights on the mechanical characteristics of bioplastics used ...
Dhena Celia Haryadi Puteri, Mochammad Amin Alamsjah, Laksmi Sulmartiwi   +2 more
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Probe diffusion in κ-carrageenan gels determined by fluorescence recovery after photobleaching

, 2012
The effects of free volume and heterogeneity on probe diffusion in κ-carrageenan gels were determined by fluorescence recovery after photobleaching (FRAP) and rheology.
Lor\ue9n, Niklas, Hagman, Joel, Lorén, Niklas, Hermansson, Anne-Marie, Hagman, Joel,, Hermansson, Ann-Marie,, Hagman, Joel H, Loren, Niklas,   +7 more
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Molecular structure and properties of κ-carrageenan-gelatin gels [PDF]

, 2018
© 2018 Elsevier Ltd Rheological studies, FTIR spectroscopy and a molecular docking approach were used to explore the structural basis of the peculiar physicochemical properties of gelatin gels modified with a κ-carrageenan admixture. Mixed gel properties
Gusev Y., Derkach S., Voron'ko N., Zuev Y., Kuchina Y., Gordeeva A., Makshakova O., Faizullin D., Kolotova D.   +8 more
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NMR Study on Hydroxy Protons of κ- and κ/μ-Hybrid Carrageenan Oligosaccharides: Experimental Evidence of Hydrogen Bonding and Chemical Exchange Interactions in κ/μ Oligosaccharides

, 2016
The hydroxy protons of κ- and κ/μ-hybrid carrageenan oligosaccharides have been studied by NMR spectroscopy in 85% H2O/15% acetone-d6. Hydration and hydrogen bonding interactions in di- (κ), tetra- (κκ), hexa (κκκ), and octa- (κκκκ) κ-oligosaccharides ...
Diane Jouanneau (2244775), Corine Sandström (2244778), Eric Morssing Vilén (2244787), Lena C. E. Lundqvist (2244781), William Helbert (2244784)   +4 more
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Molecular structure and properties of κ-carrageenan-gelatin gels

, 2020
© 2018 Elsevier Ltd Rheological studies, FTIR spectroscopy and a molecular docking approach were used to explore the structural basis of the peculiar physicochemical properties of gelatin gels modified with a κ-carrageenan admixture. Mixed gel properties
Gusev Y., Derkach S., Voron'ko N., Zuev Y., Kuchina Y., Gordeeva A., Makshakova O., Faizullin D., Kolotova D.   +8 more
core  

Metal Absorption Capacities of κ-Carrageenan Blends

, 1998
Lead, cadmium and zinc were allowed to bind to the sulfated galactan units of κ-carrageenan by preparing a mixture of 1% κ-carrageenan in 0.1 M Pb(NO3)2 and Cd(NO3)2. and equilibrating overnight.
Cuyegkeng, Ma. Assunta C, Henares, Terence G   +1 more
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Thermal, conformational and rheological properties of κ-carrageenan-sodium stearoyl lactylate gels and solutions

, 2018
Polysaccharide-surfactant blends are widely used in foods. However, their possible mutual interactions have not been extensively studied. The purpose of this work was to examine how the anionic surfactant sodium stearoyl lactylate (SSL) affects different
M.C. Ortiz-Tafoya, Josefina Valadez-García, Agnès Rolland-Sabaté, Alberto Tecante, Garnier, Catherine, Valadez-García, Josefina, Catherine Garnier, Rolland-Sabaté, Agnes, Ortiz-Tafoya, M.C., Tecante, Alberto   +9 more
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Rheological and Structural Characterization of Carrageenans during Depolymerization Conducted by a Marine Bacterium Shewanella sp. LE8

Gels
Carrageenans were widely utilized as thickening and gelling agents in the food and cosmetic industries, and their oligosaccharides have been proven to possess enhanced physicochemical and biological properties. In this study, Shewanella sp.
Xiong Li, Chuyi Li, Yizhou Liu, Gang Han, Congyu Lin, Xiaoli Chen, Jian Mao   +6 more
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Binary hydrogels constructed from lotus rhizome starch and different types of carrageenan for dysphagia management: Nonlinear rheological behaviors and structural characteristics

Food Chemistry: X
This study focused on binary hydrogels constructed from lotus rhizome starch (LRS) and three types of carrageenan (κ-C, ι-C, and λ-C). The enthalpy of LRS gelatinization was reduced by 32.1%-88.4% with the incorporation of carrageenan.
Xin-Yu Jiang, Lin Li, Jia-Nan Yan, Ce Wang, Bin Lai, Hai-Tao Wu   +5 more
doaj   +1 more source

High-concentration hydrogels of κ-carrageenan prepared using subcritical water

κ-Carrageenan hydrogels have been prepared at very high concentrations beyond the previous limit of conventional κ-carrageenan hydrogels. By dissolving κ-carrageenan using subcritical water at 150℃, homogeneous translucent hydrogels have been obtained ...
Hara, Koshiro, Horinaka, Jun-ichi
core   +1 more source