Results 201 to 204 of about 109,376 (204)

Characterization of electrospun nanofibers and solvent-casted films based on Centaurea arvensis anthocyanin-loaded PVA/κ-carrageenan and comparing their performance as colorimetric pH indicator.

Food Chemistry, 2022
Samira Forghani, F. Zeynali, H. Almasi, H. Hamishehkar   +3 more
semanticscholar   +1 more source

Active/intelligent packaging films developed by immobilizing anthocyanins from purple sweetpotato and purple cabbage in locust bean gum, chitosan and κ-carrageenan-based matrices.

International Journal of Biological Macromolecules, 2022
Huimin Yong, Jing Liu, Juan Kan, Jun Liu
semanticscholar   +1 more source

Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue

Food Hydrocolloids, 2022
Zhou Lu, Pin‐Rou Lee, Hongshun Yang
semanticscholar   +1 more source

Mechanical (ball milling) activation to regulate microstructure of κ-carrageenan and improve freeze-thaw stability of κ-carrageenan gels and κ-carrageenan-based emulsion gels

Food Hydrocolloids
Xinwei Xu, Yating Ding, Huifen Weng, Qiong Xiao, Jun Chen, Yonghui Zhang, Qiuming Yang, Fuquan Chen, Anfeng Xiao   +8 more
semanticscholar   +1 more source