The gelation mechanism of κ-carrageenan crosslinked by K + ions | Download Scientific Diagram
Gelation mechanism of kappa-CGN and iota-CGN. Figure used with... | Download Scientific Diagram
Figure 2. Potassium induced gelation mechanism of κ-carrageenan : Molecular Origin for Strong Agarose Gels: Multi-Stranded Hydrogen Bonding : Science and Education Publishing
Gelation of κ-carrageenan/Konjac glucommanan compound gel: Effect of cyclodextrins - ScienceDirect
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The gelation mechanism of κ -carrageenan in the presence of potassium... | Download Scientific Diagram
Polymers | Free Full-Text | Physically Crosslinked Poly (Vinyl Alcohol)/ Kappa-Carrageenan Hydrogels: Structure and Applications
Is Kappa Carrageenan the Next $1 Billion Food Gel Ingredient?-FOODCHEM
The gelling of κ-carrageenan in light and heavy water. | Semantic Scholar
Gelation Mechanism of κ- and ι-Carrageenan Investigated by Correlation between the Strain−Optical Coefficient and the Dynamic Shear Modulus | Macromolecules
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7. CARRAGEENAN
Gelation mechanism of κ-carrageenan: ( ) ionic bonding and ( )... | Download Scientific Diagram
Carrageenan - Kappa, Iota and Lambda Forms Explained
Thermoreversible gelation and scaling behavior of Ca2+-induced κ-carrageenan hydrogels - ScienceDirect
Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions - ScienceDirect
Gels | Free Full-Text | Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels
Gels | Free Full-Text | Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation
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Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates - ScienceDirect
Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan - ScienceDirect
Network structure and gelation mechanism of kappa and iota carrageenan elucidated by multiple particle tracking - ScienceDirect
![PDF] Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein. | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/bdb21b05cc367d738b2c3f3726807bd372287cc7/5-Figure3-1.png "PDF] Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein. | Semantic Scholar")