Results 181 to 190 of about 109,376 (204)

An engineering approach to the 3D printing of K‐Carrageenan/konjac glucomannan hydrogels

International Journal of Food Science & Technology
Aqueous solutions of Konjac glucomannan (KGM)/κ‐Carrageenan (κ‐C) of different ratios (1:2, 1:5, 1:8 and 1:10) and a fixed κ‐C content of 1.5%, were proposed as a new 3D food printing ink.
Simona Russo Spena, Biagio Visone, N. Grizzuti   +2 more
semanticscholar   +1 more source

Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters

Food Hydrocolloids, 2023
Yangyang Feng, Xue Liang, Jingming Zhang, Baohua Kong, Pingru Shi, Chuanai Cao, Hongwei Zhang, Qian Liu, Yimin Zhang   +8 more
semanticscholar   +1 more source

Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels

Food Hydrocolloids, 2023
K. Zampouni, C. Mouzakitis, A. Lazaridou, T. Moschakis, E. Katsanidis   +4 more
semanticscholar   +1 more source

Non-toxic and biodegradable κ-carrageenan/ZnO hydrogel for adsorptive removal of norfloxacin: Optimization using response surface methodology.

International Journal of Biological Macromolecules, 2023
Priya Sharma, Manish Sharma, Harshita Laddha, Ragini Gupta, M. Agarwal   +4 more
semanticscholar   +1 more source

Multifunctional food packaging materials: Lactoferrin loaded Cr-MOF in films-based gelatin/κ-carrageenan for food packaging applications.

International Journal of Biological Macromolecules, 2023
Arezou Khezerlou, M. Tavassoli, Mahmood Alizadeh-Sani, M. Hashemi, A. Ehsani, S. Bangar   +5 more
semanticscholar   +1 more source

Elucidating the effect of the Hofmeister effect on formation and rheological properties of soy protein/κ-carrageenan hydrogels

Food Hydrocolloids, 2023
Luying Wang, Yabo Dong, Lei Wang, Mengqi Cui, Yan Zhang, Lianzhou Jiang, Xiaonan Sui   +6 more
semanticscholar   +1 more source

Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking.

International Journal of Biological Macromolecules, 2023
Chuanai Cao, Zicheng Zhu, Xue Liang, B. Kong, Zihan Xu, Pingru Shi, Yuangang Li, Yunlong Ji, Zixuan Ren, Qian Liu   +9 more
semanticscholar   +1 more source

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

Food Hydrocolloids, 2023
Hua Xu, Ziwei Gao, Mingcui Huang, Qinyuan Fan, Limin Cui, Pengkai Xie, Longfei Liu, Xiupeng Guan, Jun Jin, Qingzhe Jin, Xingguo Wang   +10 more
semanticscholar   +1 more source

κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation.

Food Chemistry, 2023
Shen-Wei Wang, Xiaoyan Zheng, Lili Zheng, Yang Yang, Dao Xiao, Haide Zhang, B. Ai, Zhanwu Sheng   +7 more
semanticscholar   +1 more source

Synthesis of magnetic chitosan/hyaluronic acid/κ-carrageenan nanocarriers for drug delivery.

International Journal of Biological Macromolecules, 2023
Maghsoud Amirfarhangi Anbardan, Siamak Alipour, G. Mahdavinia, Parisa Fathi Rezaei   +3 more
semanticscholar   +1 more source