4.7 Article

Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel

Zihang Cheng et al.

Summary: This study investigates the microstructure and gel properties of gelatin-based composite gels and finds that the addition of kappa-carrageenan (CGN) or konjac glucomannan (KGM) can improve gel strength. Adding CGN can form excellent gel networks, while adding KGM makes the gel easier to chew and swallow.

FOOD HYDROCOLLOIDS (2022)

Article Agricultural Engineering

Turning the morphology and wetting ability of self-assembled hierarchical structures from lignin stearoyl esters

Hao Meng et al.

Summary: This study focused on the formation of lignin-based petaloid nanoflakes (LPNFs) through the crystallization of lignin stearoyl esters (LSEs) and their application to transform hydrophilic substrates into superhydrophobic surfaces. The synthesis of LPNFs with tunable structures offers a new strategy for the derivation and value-added utilization of lignin.

INDUSTRIAL CROPS AND PRODUCTS (2022)

Article Construction & Building Technology

Kappa (x)-carrageenan as a novel viscosity-modifying admixture for cement-based materials-Effect on rheology, stability, and strength development

Asma Boukhatem et al.

Summary: The experimental investigation evaluated the performance of (x)-carrageenan as a novel viscosity-modifying admixture in cement-based materials. When used alone, it improved yield stress and plastic viscosity, shear-thinning response, and resistance to forced bleeding, but when combined with HRWR, these properties were reduced.

CEMENT & CONCRETE COMPOSITES (2021)

Article Chemistry, Physical

Soft κ-carrageenan microgels stabilized pickering emulsion gels: Compact interfacial layer construction and particle-dominated emulsion gelation

Qinbo Jiang et al.

Summary: This study explored the gelling ability of kappa-carrageenan and the impact of microgel particles with different pH and ionic strength on the properties of Pickering emulsion gels. The results showed that moderate K+ could increase the hardness of microgel particles, and particles prepared at pH 8 and 9 were more favorable for forming Pickering emulsion gels.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2021)

Article Chemistry, Physical

Effect of a temperature threshold on the electrorheological performance of ionic liquid crystal polyanilines

Xin Li et al.

Summary: A series of ILCPs-based ER compounds were synthesized by using polyaniline, naphthalene disulfonic acid, and pyridinyl-containing mesogen, and their properties were characterized by various experimental techniques. The synthesized ILCPs showed a nematic liquid-crystalline phase, with temperature affecting the dielectric properties significantly, and the ER effect changing near the glass-transition temperature.

JOURNAL OF MOLECULAR LIQUIDS (2021)

Article Chemistry, Medicinal

Preparation and Characterization of κ-Carrageenan Modified with Maleic Anhydride and Its Application in Films

Yuan Zhou et al.

Summary: The physicochemical properties of maleic anhydride-modified kappa-carrageenan were characterized and compared with native kappa-carrageenan. The modified kappa-carrageenan exhibited lower thermal stability but better mechanical and barrier properties in film-forming applications. The films also showed higher water contact angles, complete absorption of UV light in certain ranges, and increased elongation at break compared to the native films, indicating potential applications in polysaccharide-based films.

MARINE DRUGS (2021)

Article Biotechnology & Applied Microbiology

Rheological and structural characterization of carrageenan emulsion gels

Cynthia Fontes-Candia et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)

Article Biochemistry & Molecular Biology

Characterization and swelling properties of composite gelmicroparticles based on the pectin and κ-carrageenan

Elena A. Gunter et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Review Food Science & Technology

Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties

Mohammad Yousefi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Agriculture, Multidisciplinary

Short- and long-term retrogradation of potato starches with varying amylose content

Anna Dobosz et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Pharmacology & Pharmacy

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

Salfauqi Nurman et al.

SCIENTIA PHARMACEUTICA (2019)

Article Chemistry, Applied

Molecular structure and properties of kappa-carrageenan-gelatin gels

S. R. Derkach et al.

CARBOHYDRATE POLYMERS (2018)

Article Chemistry, Organic

Development of triazine-based esterifying reagents containing pyridines as a nucleophilic catalyst

Kohei Yamada et al.

ORGANIC & BIOMOLECULAR CHEMISTRY (2018)

Article Food Science & Technology

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

Ying-Ru Shen et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Article Materials Science, Multidisciplinary

Thermal Stability of Sulfonated Poly(Ether Ether Ketone) Films: on the Role of Protodesulfonation

Beata T. Koziara et al.

MACROMOLECULAR MATERIALS AND ENGINEERING (2016)

Article Biochemistry & Molecular Biology

Aceclofenac-loaded unsaturated esterified alginate/gellan gum microspheres: In vitro and in vivo assessment

Sougata Jana et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)

Article Multidisciplinary Sciences

Polysaccharide hydrogels with tunable stiffness and provasculogenic properties via α-helix to β-sheet switch in secondary structure

Aurelien Forget et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2013)

Article Engineering, Chemical

Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

Soumya Banerjee et al.

JOURNAL OF FOOD ENGINEERING (2011)

Article Pharmacology & Pharmacy

The water binding behavior of kappa-Carrageenan determined by three different methods

M. Thommes et al.

PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY (2009)

Article Biochemistry & Molecular Biology

Investigation of carotenoid conformations in myelin nerve upon changes in oxygen content

G. V. Maksimov et al.

DOKLADY BIOCHEMISTRY AND BIOPHYSICS (2007)

Article Chemistry, Applied

Structural characteristics of carrageenan gels: various types of counter ions

Y Yuguchi et al.

FOOD HYDROCOLLOIDS (2003)

Article Biochemistry & Molecular Biology

Thermoreversible gelation of κ-Carrageenan:: relation between conformational transition and aggregation

MR Mangione et al.

BIOPHYSICAL CHEMISTRY (2003)

Article Chemistry, Applied

The rheology of K+-κ-carrageenan as a weak gel

Y Chen et al.

CARBOHYDRATE POLYMERS (2002)

Article Chemistry, Applied

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

V Langendorff et al.

FOOD HYDROCOLLOIDS (2000)