Results 141 to 150 of about 9,348 (205)

Synergistic effect of κ-carrageenan on oxazolone-induced inflammation in BALB/c mice [PDF]

, 2016
Wei Wu, Feng Wang, Xin Gao, Tingting Niu, Xiaojuan Zhu, Xiaojun Yan, Haimin Chen   +6 more
openalex   +1 more source

Environmentally friendly fabrication of electrospun nanofibers made of polycaprolactone, chitosan and κ-carrageenan (PCL/CS/κ-C) [PDF]

, 2022
Zulema Vargas‐Osorio, Florian Ruther, Si Chen, Susanta K. Sengupta, Liliana Liverani, Martin Michálek, Dušan Galusek, Aldo R. Boccaccini   +7 more
openalex   +1 more source

Erratum: The conformational transition of κ‐carrageenan using microcalorimetry [PDF]

, 1985
Cyrille Rochas, Jean Mazet
openalex   +1 more source

Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study

, 2023
Shiwen Lin, Liang Xue, Jingming Zhang, Baohua Kong, Fangda Sun, Chuanai Cao, Hongwei Zhang, Qian Liu   +7 more
openalex   +1 more source

Synthesis, characterization and swelling performance of a temperature/pH-sensitive κ-carrageenan graft copolymer

, 2020
Gülcan Geyik, Nuran Işıklan
openalex   +2 more sources

Enhanced gelling properties in fish gelatin by refined and semi-refined κ-carrageenan. [PDF]

Curr Res Food Sci
Ma DZ, Hu ZZ, Zhang P, Xie WM, Lin XY, Wu FF, Sha XM, Tu ZC.   +7 more
europepmc   +1 more source

κ-Carrageenan and Its Synergistic Blends: Next-Generation Food Gels. [PDF]

Gels
Russo Spena S, Grizzuti N.
europepmc   +1 more source

Rheological characterization of κ-carrageenan/galactomannan and xanthan/galactomannan gels: Comparison of galactomannans from non-traditional sources with conventional galactomannans

, 2010
Ana C. Pinheiro, Ana I. Bourbon, Crístina M.R. Rocha, C. Ribeiro, João M. Maia, Maria P. Gonçalves, J. A. Teixeira, António A. Vicente   +7 more
openalex   +2 more sources

AuNP-Containing Hydrogels Based on Arabinogalactan and κ-Carrageenan with Antiradical Activity. [PDF]

Gels
Zvereva M.
europepmc   +1 more source

Egg albumin enhances kappa (κ)-carrageenan hydrogels for tunable physicochemical, mechanical, and biological performance. [PDF]

Sci Rep
Likhith K, Mateti T, Thakur G.
europepmc   +1 more source