Results 101 to 110 of about 85,429 (174)

Food hydrocolloids κ-carrageenan and xanthan gum in processed red meat modify gut health in rats

Current Research in Food Science
The food hydrocolloids κ-carrageenan and xanthan gum, used in processed foods including meat products, have unclear effects on gut health. This study investigated the effects of incorporating 1 % κ-carrageenan or xanthan gum into pork on protein ...
Núria Elias Masiques, Sam Vermeiren, Jo De Vrieze, Yannick Gansemans, Dieter Deforce, Filip Van Nieuwerburgh, Stefaan De Smet, Thomas Van Hecke   +7 more
doaj   +1 more source

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
core  

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
core   +1 more source

Metal-Ion-Free Preparation of κ-Carrageenan/Cellulose Hydrogel Beads Using an Ionic Liquid Mixture for Effective Cationic Dye Removal

Gels
A metal-ion-free method was developed to prepare κ-carrageenan/cellulose hydrogel beads for efficient cationic dye removal. The beads were fabricated using a mixture of 1-ethyl-3-methylimidazolium acetate and N,N-dimethylformamide as the solvent system ...
Dojin Kim, Dong Han Kim, Jeong Eun Cha, Saerom Park, Sang Hyun Lee   +4 more
doaj   +1 more source

Polyamines as potent modulators of κ-carrageenan gel mechanics [PDF]

Varineja Drašler, Blaž Cigić, Marko Volk, David Stopar   +3 more
openalex   +1 more source

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  

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
doaj   +1 more source

Properties of novel PBC/κ-carrageenan hydrogels: probiotic bacterial cellulose synthesized by co-culture of K. xylinus with L. plantarum or P. pentosaceus [PDF]

Mainak Chaudhuri, Nabanita Saha, Oyunchimeg Zandraa, Arita Dubņika, Karīna Egle, Inga Jurgelāne, Petr Sáha   +6 more
openalex   +1 more source

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
core   +1 more source

Evaluation of iota-carrageenan as a Potential Tissue Engineering Scaffold [PDF]

The present study evaluates the use of iota-carrageenan as a potential tissue engineering scaffold. Cell viability and cell attachment studies were performed on 3T3 fibroblasts cultured for a period of 12 days on the surface and when encapsulated within ...
Mehrban, Nazia, Grover, Liam M., Smith, Alan M.   +2 more
core   +3 more sources