Results 131 to 138 of about 3,561 (138)

Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions

Food Hydrocolloids, 2005
Eric A Decker, Yeun Suk Gu, D Julian Mcclements   +2 more
exaly  

Effect of carrageenan type on viscoelastic properties of processed cheese

Food Hydrocolloids, 2008
Pavel Valášek, František Bunka, Michaela Černíková   +2 more
exaly  

Clarifying the confusion between poligeenan, degraded carrageenan, and carrageenan: A review of the chemistry, nomenclature, andin vivotoxicology by the oral route

Critical Reviews in Food Science and Nutrition, 2019
Myra Weiner
exaly  

Carrageenan based hydrogels for drug delivery, tissue engineering and wound healing

Carbohydrate Polymers, 2018
Ramanathan Yegappan, Sivashanmugam Amirthalingam, Vignesh Selvaprithiviraj   +2 more
exaly  

Fabrication of κ-carrageenan fibers by wet spinning: Addition of ι-carrageenan

Food Hydrocolloids, 2013
Gregory Ziegler, Lingyan Kong
exaly  

Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

Meat Science, 2003
Kezban Candoğan
exaly  

Preparation, characterization and antibacterial activity of oxidized κ-carrageenan

Carbohydrate Polymers, 2017
Yongbo Lyu, Defu Li, Changdao Mu
exaly  

Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends

Food Hydrocolloids
Xinya Wang, Jun Jin, Pengkai Xie
exaly