248 related articles for article (PubMed ID: 30007659)
1. Molecular structure and properties of κ-carrageenan-gelatin gels.
Derkach SR; Voron'ko NG; Kuchina YA; Kolotova DS; Gordeeva AM; Faizullin DA; Gusev YA; Zuev YF; Makshakova ON
Carbohydr Polym; 2018 Oct; 197():66-74. PubMed ID: 30007659
[TBL] [Abstract][Full Text] [Related]
2. Complexation of κ-carrageenan with gelatin in the aqueous phase analysed by
Voron'ko NG; Derkach SR; Vovk MA; Tolstoy PM
Carbohydr Polym; 2017 Aug; 169():117-126. PubMed ID: 28504127
[TBL] [Abstract][Full Text] [Related]
3. Formation of κ-carrageenan-gelatin polyelectrolyte complexes studied by (1)H NMR, UV spectroscopy and kinematic viscosity measurements.
Voron'ko NG; Derkach SR; Vovk MA; Tolstoy PM
Carbohydr Polym; 2016 Oct; 151():1152-1161. PubMed ID: 27474666
[TBL] [Abstract][Full Text] [Related]
4. Rheological properties of mixtures of protein-polysaccharide-dynamic viscoelasticity of blend gels of acylated gelatin, kappa-carrageenan, and agarose.
Watase M; Nishinari K
Biorheology; 1983; 20(5):495-505. PubMed ID: 6677275
[TBL] [Abstract][Full Text] [Related]
5. Polyelectrolyte Polysaccharide-Gelatin Complexes: Rheology and Structure.
Derkach SR; Kuchina YA; Kolotova DS; Voron'ko NG
Polymers (Basel); 2020 Jan; 12(2):. PubMed ID: 31991901
[TBL] [Abstract][Full Text] [Related]
6. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
Chen J; Deng T; Wang C; Mi H; Yi S; Li X; Li J
J Sci Food Agric; 2020 Mar; 100(5):2252-2260. PubMed ID: 31917477
[TBL] [Abstract][Full Text] [Related]
7. Synergy of the kappa-carrageenan-carob galactomannan blend inferred from rheological studies.
Turquois T; Doublier JL; Taravel FR; Rochas C
Int J Biol Macromol; 1994 Apr; 16(2):105-7. PubMed ID: 8011587
[TBL] [Abstract][Full Text] [Related]
8. Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends.
Hu Y; Tian J; Zou J; Yuan X; Li J; Liang H; Zhan F; Li B
Int J Biol Macromol; 2019 Feb; 123():1165-1171. PubMed ID: 30385341
[TBL] [Abstract][Full Text] [Related]
9. Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin.
Sow LC; Kong K; Yang H
J Food Sci; 2018 May; 83(5):1280-1291. PubMed ID: 29660829
[TBL] [Abstract][Full Text] [Related]
10. Physical and sensory properties of gelatin from seabass (Lates calcarifer) as affected by agar and κ-carrageenan.
Sinthusamran S; Benjakul S; Hemar Y
J Texture Stud; 2018 Feb; 49(1):47-55. PubMed ID: 28581065
[TBL] [Abstract][Full Text] [Related]
11. "Weak gel"-type rheological properties of aqueous dispersions of nonaggregated kappa-carrageenan helices.
Ikeda S; Nishinari K
J Agric Food Chem; 2001 Sep; 49(9):4436-41. PubMed ID: 11559151
[TBL] [Abstract][Full Text] [Related]
12. Thermal, conformational and rheological properties of κ-carrageenan-sodium stearoyl lactylate gels and solutions.
Ortiz-Tafoya MC; Rolland-Sabaté A; Garnier C; Valadez-García J; Tecante A
Carbohydr Polym; 2018 Aug; 193():289-297. PubMed ID: 29773384
[TBL] [Abstract][Full Text] [Related]
13. Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study.
Lin S; Liang X; Zhang J; Kong B; Sun F; Cao C; Zhang H; Liu Q
Int J Biol Macromol; 2024 Feb; 257(Pt 1):128569. PubMed ID: 38065443
[TBL] [Abstract][Full Text] [Related]
14. The gelling of κ-carrageenan in light and heavy water.
Cardoso MV; Sabadini E
Carbohydr Res; 2010 Nov; 345(16):2368-73. PubMed ID: 20869043
[TBL] [Abstract][Full Text] [Related]
15. The chitosan-gelatin (bio)polyelectrolyte complexes formation in an acidic medium.
Voron'ko NG; Derkach SR; Kuchina YA; Sokolan NI
Carbohydr Polym; 2016 Mar; 138():265-72. PubMed ID: 26794762
[TBL] [Abstract][Full Text] [Related]
16. Characterisation of rheology and microstructures of κ-carrageenan in ethanol-water mixtures.
Yang Z; Yang H; Yang H
Food Res Int; 2018 May; 107():738-746. PubMed ID: 29580542
[TBL] [Abstract][Full Text] [Related]
17. Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions.
Bui VTNT; Nguyen BT; Nicolai T; Renou F
Carbohydr Polym; 2019 Nov; 223():115107. PubMed ID: 31426987
[TBL] [Abstract][Full Text] [Related]
18. Effect of κ-carrageenan on the gelation properties of oyster protein.
Jiang S; Ma Y; Wang Y; Wang R; Zeng M
Food Chem; 2022 Jul; 382():132329. PubMed ID: 35134723
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Supramolecular Structure and Mechanical Performance of κ-Carrageenan-Gelatin Gel.
Makarova AO; Derkach SR; Kadyirov AI; Ziganshina SA; Kazantseva MA; Zueva OS; Gubaidullin AT; Zuev YF
Polymers (Basel); 2022 Oct; 14(20):. PubMed ID: 36297925
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
