Results 191 to 200 of about 109,376 (204)

Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system.

International Journal of Biological Macromolecules, 2023
Yicun Lin, Ling Zhang, Xinxin Li, Chuang Zhai, Jiaming Liu, Ran Zhang   +5 more
semanticscholar   +1 more source

Structure, Rheology, and 3D Printing of Salt-Induced κ-Carrageenan Gels

Materials Today Communications, 2023
Panchami Patel, Kratika Mujmer, V. Aswal, Sharad Gupta, P. Thareja   +4 more
semanticscholar   +1 more source

Marine-derived κ-carrageenan-coated zinc oxide nanoparticles for targeted drug delivery and apoptosis induction in oral cancer

Molecular Biology Reports
Vanitha Marunganathan, Meenakshi Sundaram Kishore Kumar, Z. A. Kari, J. Giri, Mohammed Rafi Shaik, Baji Shaik, Ajay Guru   +6 more
semanticscholar   +1 more source

Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel

Food Hydrocolloids
Guohua Li, Bo Wang, Weiqiao Lv, Liling Yang, H. Xiao   +4 more
semanticscholar   +1 more source

κ-Carrageenan/konjac glucomannan composite hydrogel-based 3D porcine cultured meat production

Food Hydrocolloids
Xin Gu, Shiyuan Hua, Yuqin Huang, Shiqi Liu, Yizhen Wang, Min Zhou, T. Shan   +6 more
semanticscholar   +1 more source

Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan.

International Journal of Biological Macromolecules
Yishen Li, Kexin Li, Yu Guo, Yi Liu, Guohua Zhao, D. Qiao, Fatang Jiang, Binjia Zhang   +7 more
semanticscholar   +1 more source

Effect of κ-carrageenan on the gelation properties of oyster protein.

Food Chemistry, 2022
Suisui Jiang, Yuyang Ma, Yahui Wang, Rui Wang, M. Zeng   +4 more
semanticscholar   +1 more source

Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification

Food Biophysics
M. Zheng, Yiman Wei, Xiaojia Jiao, Zedong Jiang, Hui Ni, Qing-biao Li, Yanbing Zhu   +6 more
semanticscholar   +1 more source

Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenan

Food Hydrocolloids, 2022
Yuqing Xu, Jiaoe Yu, Yong Xue, C. Xue
semanticscholar   +1 more source

Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters

Food Hydrocolloids, 2022
Chuanai Cao, Dongxue Yuan, B. Kong, Qian Chen, Junjie He, Qian Liu   +5 more
semanticscholar   +1 more source