163 related articles for article (PubMed ID: 28504158)
41. Unperturbed dimensions of Carrageenans in different salt solutions.
Marcelo G; Saiz E; Tarazona MP
Biophys Chem; 2005 Mar; 113(3):201-8. PubMed ID: 15620505
[TBL] [Abstract][Full Text] [Related]
42. Physicochemical properties of magnesium aluminum silicate (smectone) gels prepared using electrolytic-reduction ion water (2): Effects of various salts on the phase diagram.
Okajima M; Shimokawa K; Ishii F
Colloids Surf B Biointerfaces; 2009 Sep; 72(2):284-8. PubMed ID: 19477104
[TBL] [Abstract][Full Text] [Related]
43. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan.
Ma F; Chen C; Zheng L; Zhou C; Cai K; Han Z
Meat Sci; 2013 Sep; 95(1):22-6. PubMed ID: 23644049
[TBL] [Abstract][Full Text] [Related]
44. Thermal syneresis affected by heating schedule and moisture level in surimi gels.
Park YD; Yoon KS; Lee CM
J Food Sci; 2008 Mar; 73(2):E103-7. PubMed ID: 18298723
[TBL] [Abstract][Full Text] [Related]
45. Relation between structural and release properties in a polysaccharide gel system.
Mangione MR; Giacomazza D; Cavallaro G; Bulone D; Martorana V; San Biagio PL
Biophys Chem; 2007 Aug; 129(1):18-22. PubMed ID: 17512653
[TBL] [Abstract][Full Text] [Related]
46. Modulation of whey protein-kappa carrageenan hydrogel properties via enzymatic protein modification.
Selig MJ; Dar BN; Kierulf A; Ravanfar R; Rizvi SSH; Abbaspourrad A
Food Funct; 2018 Apr; 9(4):2313-2319. PubMed ID: 29577117
[TBL] [Abstract][Full Text] [Related]
47. Gelation of crocodile myofibrillar protein - κ-carrageenan mixtures in two low-NaCl solution.
Qin Zhang Q; Tang J; Feng Wu Y; Yu Qian C; Qin S; Hang Cai Z; Wang H; Mei Xiao H
Food Chem; 2024 Jul; 445():138753. PubMed ID: 38394905
[TBL] [Abstract][Full Text] [Related]
48. Microstructure of aggregated and nonaggregated kappa-carrageenan helices visualized by atomic force microscopy.
Ikeda S; Morris VJ; Nishinari K
Biomacromolecules; 2001; 2(4):1331-7. PubMed ID: 11777411
[TBL] [Abstract][Full Text] [Related]
49. κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation.
He N; Chen X; Li L; Wang S; Lan M; Yuan Y; Zhang Z; Li T; Zhang X; He X; Li B
Food Chem; 2024 May; 456():139859. PubMed ID: 38870800
[TBL] [Abstract][Full Text] [Related]
50. Supramolecular chiral self-assembly and supercoiling behavior of carrageenans at varying salt conditions.
Schefer L; Adamcik J; Diener M; Mezzenga R
Nanoscale; 2015 Oct; 7(39):16182-8. PubMed ID: 26382663
[TBL] [Abstract][Full Text] [Related]
51. Influence of cyclodextrins on the gel properties of kappa-carrageenan.
Yuan C; Sang L; Wang Y; Cui B
Food Chem; 2018 Nov; 266():545-550. PubMed ID: 30381223
[TBL] [Abstract][Full Text] [Related]
52. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese.
Lu Y; McMahon DJ
J Dairy Sci; 2015 Jan; 98(1):78-88. PubMed ID: 25465634
[TBL] [Abstract][Full Text] [Related]
53. Investigation on the Behavior of κ -Carrageenan Hydrogels for Compressive Intra-Vessel Disintegration.
Wurm F; Pinggera GM; Pham T; Bechtold T
Macromol Biosci; 2021 Feb; 21(2):e2000348. PubMed ID: 33274844
[TBL] [Abstract][Full Text] [Related]
54. Stability improvement of alpha-amylase entrapped in kappa-carrageenan beads: physicochemical characterization and optimization using composite index.
Sankalia MG; Mashru RC; Sankalia JM; Sutariya VB
Int J Pharm; 2006 Apr; 312(1-2):1-14. PubMed ID: 16500055
[TBL] [Abstract][Full Text] [Related]
55. Complex coacervation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan: Effect of NaCl and KCl.
Yan JN; Nie B; Jiang XY; Han JR; Du YN; Wu HT
Food Res Int; 2020 Nov; 137():109659. PubMed ID: 33233238
[TBL] [Abstract][Full Text] [Related]
56. Influence of two functional dextrins on the gel properties of kappa-carrageenan.
Yuan C; Zhan W; Cui B; Yu B; Liu P; Wu Z
Food Res Int; 2020 Dec; 138(Pt A):109666. PubMed ID: 33292956
[TBL] [Abstract][Full Text] [Related]
57. Varying the counter ion changes the kinetics, but not the final structure of colloidal gels.
Zhang L; Mikhailovskaya A; Constantin D; Foffi G; Tavacoli J; Schmitt J; Muller F; Rochas C; Wang N; Langevin D; Salonen A
J Colloid Interface Sci; 2016 Feb; 463():137-44. PubMed ID: 26520820
[TBL] [Abstract][Full Text] [Related]
58. Novel gelling systems of kappa-, iota- and lambda-carrageenans and their composite gels with cellulose using ionic liquid.
Prasad K; Kaneko Y; Kadokawa J
Macromol Biosci; 2009 Apr; 9(4):376-82. PubMed ID: 19003847
[TBL] [Abstract][Full Text] [Related]
59. Swelling and de-swelling kinetics of gelatin hydrogels in ethanol-water marginal solvent.
Boral S; Gupta AN; Bohidar HB
Int J Biol Macromol; 2006 Nov; 39(4-5):240-9. PubMed ID: 16687169
[TBL] [Abstract][Full Text] [Related]
60. Osmotic swelling of polyacrylate hydrogels in physiological salt solutions.
Horkay F; Tasaki I; Basser PJ
Biomacromolecules; 2000; 1(1):84-90. PubMed ID: 11709847
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
