Results 71 to 80 of about 3,561 (138)

Binary hydrogels constructed from lotus rhizome starch and different types of carrageenan for dysphagia management: Nonlinear rheological behaviors and structural characteristics

Food Chemistry: X
This study focused on binary hydrogels constructed from lotus rhizome starch (LRS) and three types of carrageenan (κ-C, ι-C, and λ-C). The enthalpy of LRS gelatinization was reduced by 32.1%-88.4% with the incorporation of carrageenan.
Xin-Yu Jiang, Lin Li, Jia-Nan Yan, Ce Wang, Bin Lai, Hai-Tao Wu   +5 more
doaj   +1 more source

Obtaining chitosan sulfate nanoparticles in an aqueous medium and their colloidal protection with polysaccharides

Тонкие химические технологии
Objectives. To develop a method to obtain a hydrosol of the salt of chitosan with sulfuric acid—chitosanium sulfate (ChS) hydrosol—and to study the effect of various water-soluble polysaccharides on its stability over time, as well as its resistance to ...
V. S. Erasov, Yu. O. Maltseva
doaj   +1 more source

Adhesive κ-Carrageenan Hydrogels by Polyphenol Intervention. [PDF]

Biomimetics (Basel)
Yang HY, Seo J, Choi W, Kim E, Yeo S, Park S, Lee H.   +6 more
europepmc   +1 more source

High-Protein Hydrogels Composed of Pea-Collagen Protein and κ-Carrageenan for the Dysphagia Diet. [PDF]

J Food Sci
Dagytė D, Bartkuvienė I, Keršienė M, Jeznienė S, Gölge E, Eisinaitė V, Leskauskaitė D.   +6 more
europepmc   +1 more source

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

The Stability and Digestive Characteristics of Soybean Protein Fibril/κ-Carrageenan Composite Gels for Riboflavin Encapsulation. [PDF]

Foods
Yang B, Tang Y, Xu T, Dai S, Fang Q, Lv G, Wang H, Jiang L.   +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

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

Studying Several Properties of Emulgel Based on κ-Carrageenan and Its Incorporation as Shortening Material in Cookies. [PDF]

Food Sci Nutr
Sharifi M, Moshfegh N, Abbasi A.
europepmc   +1 more source