Results 141 to 150 of about 124,113 (153)

Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions

Food Hydrocolloids, 2005
Eric Decker, D Julian McClements
exaly  

Effects of carrageenan type on the behaviour of carrageenan/milk mixtures

Food Hydrocolloids, 2000
Camille Michon, B Launay, C G de Kruif
exaly  

Effects of sucrose addition on the rheology and structure of iota-carrageenan

Food Hydrocolloids, 2020
Hongshun Yang, Shuai Gao
exaly  

Clarifying the confusion between poligeenan, degraded carrageenan, and carrageenan: A review of the chemistry, nomenclature, and in vivo toxicology by the oral route

Critical Reviews in Food Science and Nutrition, 2019
Myra Weiner
exaly  

Carrageenan based hydrogels for drug delivery, tissue engineering and wound healing

Carbohydrate Polymers, 2018
Ramanathan Yegappan, Sivashanmugam Amirthalingam, Vignesh Selvaprithiviraj   +2 more
exaly  

Effects of different carrageenan types on the rheological and water-holding properties of tofu

LWT - Food Science and Technology, 2017
Meng-I Kuo
exaly  

Effect of carrageenan type on viscoelastic properties of processed cheese

Food Hydrocolloids, 2008
Pavel Valášek, František Buňka, Michaela Černíková   +2 more
exaly  

Influence of carrageenan addition on turkey meat sausages properties

Journal of Food Engineering, 2009
M A Ayadi
exaly  

Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

Meat Science, 2003
Kezban Candoğan, Nuray Kolsarıcı
exaly  

Fabrication of κ-carrageenan fibers by wet spinning: Addition of ι-carrageenan

Food Hydrocolloids, 2013
Gregory R. Ziegler, Lingyan Kong
exaly