Effects of sucrose addition on the rheology and microstructure of κ- carrageenan gel - ScienceDirect
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Carrageenan-based physically crosslinked injectable hydrogel for wound healing and tissue repairing applications - ScienceDirect
![PDF] Dessert models : Effect of calcium chloride on the rheological and sensory properties of pea protein / κ-carrageenan systems | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/8a25156a32e314b9c0d714eab2c084b8e8605dc7/9-Figure2-1.png "PDF] Dessert models : Effect of calcium chloride on the rheological and sensory properties of pea protein / κ-carrageenan systems | Semantic Scholar")
PDF] Dessert models : Effect of calcium chloride on the rheological and sensory properties of pea protein / κ-carrageenan systems | Semantic Scholar
![PDF] Dessert models : Effect of calcium chloride on the rheological and sensory properties of pea protein / κ-carrageenan systems | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/8a25156a32e314b9c0d714eab2c084b8e8605dc7/9-Figure3-1.png "PDF] Dessert models : Effect of calcium chloride on the rheological and sensory properties of pea protein / κ-carrageenan systems | Semantic Scholar")
PDF] Dessert models : Effect of calcium chloride on the rheological and sensory properties of pea protein / κ-carrageenan systems | Semantic Scholar
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Thermoreversible gelation and scaling behavior of Ca2+-induced κ-carrageenan hydrogels - ScienceDirect
Cross-linking schematic process of sodium-alginate-kappa-carrageenan in... | Download Scientific Diagram
Lambda-Carrageenan - an overview | ScienceDirect Topics
Structure of kappa-carrageenan | Download Scientific Diagram
Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels: Journal of Rheology: Vol 60, No 2
Characterization of a κ-Carrageenan Hydrogel and its Evaluation as a Coating Material for Fertilizers | SpringerLink
What Is Carrageenan (E407) In Food? Types, Uses, Safety, Side Effects
7. CARRAGEENAN
Iota Carrageenan, Kappa Carrageenan and Lambda Carrageenan
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PDF] Dessert models : Effect of calcium chloride on the rheological and sensory properties of pea protein / κ-carrageenan systems | Semantic Scholar
Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels: Journal of Rheology: Vol 60, No 2
Effect of Calcium Chloride Addition on Ice Cream Structure and Quality - Journal of Dairy Science
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pH-responsive double network alginate/kappa-carrageenan hydrogel beads for controlled protein release: Effect of pH and crosslinking agent - ScienceDirect
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The effects of calcium chloride on the gel properties of porcine myosin–κ- carrageenan mixtures - ScienceDirect
