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Influence of the Charge Stoichiometry on the Properties of Biopolymer Films Based on a Polyelectrolyte Complex of Chitosan and Carboxymethyl Starch. [PDF]
Polymers (Basel)Castro D +7 more
europepmc +1 more source
Enhancing biodegradable smart food packaging: Fungal-synthesized nanoparticles for stabilizing biopolymers. [PDF]
HeliyonRezghi Rami M +2 more
europepmc +1 more source
A Comparative Analysis of Antimicrobial properties of silver nanoparticles and selenium nanoparticles coated orthodontic mini-implants [PDF]
Anbarasu, Prema +4 more
core +1 more source
Composite biopolymer films based on a polyelectrolyte complex of furcellaran and chitosan
Carbohydrate Polymers, 2021 The aim of research was to develop biopolymer films based on natural polysaccharides. For the first time, biodegradable films were obtained on the basis of a furcellaran-chitosan polyelectrolyte complex. The conditions for its formation were determined by measuring the zeta potential as a function of colloid pH, the size of pure components and their ...
Ewelina Jamróz +2 more
exaly +3 more sources
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Structural variability and rheological properties of furcellaran
Food Hydrocolloids, 2021Abstract Furcellaran (β/κ-carrageenan hybrid) samples were extracted from the drifting (n = 36) and attached (n = 46) forms of red algae Furcellaria lumbricalis, collected from the Estonian waters in the Baltic Sea. The extracted polysaccharides were characterised with 1H NMR and size-exclusion chromatography.
Indrek Reile, Rando Tuvikene
exaly +2 more sources
Effect of furcellaran incorporation on gel properties of sardine surimi
International Journal of Food Science and Technology, 2021Abstract Effects of furcellaran, powder (FURP) and solution (FURS), incorporation (2‐8% based on surimi solid content) on gel properties of sardine ( Sardinella albella ) surimi were investigated.
Tanyamon Petcharat +2 more
exaly +2 more sources
Food / Nahrung, 1980
AbstractConsideration has been given to the creep of furcellaran gels concentrated to 0.5‐2.0% at temperatures of 25 to 50 °C in the region of linear viscoelasticity. The gel shear modulus (G) corresponding to reversible strain decreases with temperature. The dependence of the shear modulus on concentration at 25 C has the form G ∞ c2.7.
I. G. Plaščina +3 more
openaire +1 more source
AbstractConsideration has been given to the creep of furcellaran gels concentrated to 0.5‐2.0% at temperatures of 25 to 50 °C in the region of linear viscoelasticity. The gel shear modulus (G) corresponding to reversible strain decreases with temperature. The dependence of the shear modulus on concentration at 25 C has the form G ∞ c2.7.
I. G. Plaščina +3 more
openaire +1 more source
Carbohydrate Polymers, 2020 Graphene oxide (GO) and multi-walled carbon nanotubes (MWCNTs) were added to furcellaran films (FUR). Silver nanoparticles (AgNPs) were prepared by reducing AgNO3 using a FUR matrix as the stabilising agent. The structure and surface morphology of nanocomposite films were obtained using FTIR, SEM and XRD.
Ewelina Jamróz +2 more
exaly +4 more sources