Preparation of carrageenan fibers with extraction of Chondrus via wet spinning process

Author:

Dong Min,Xue Zhixin,Liu Jingjing,Yan Miao,Xia Yanzhi,Wang Bingbing

Funder

National High Technology Research and Development Program of China

National Natural Science Foundation of China

Program for Changjiang Scholars and Innovative Research Team in University

Postdoctoral Science Special Foundation of China

Postdoctoral Science Foundation of China

Program for Excellent Innovative Research Team of Shandong Province, China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference32 articles.

1. Macromolecular complexes of lysozyme with kappa carrageenan;Antonov;Food Hydrocolloids,2017

2. Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels;Brenner;Food Hydrocolloids,2014

3. Application of foam-mat drying with egg white for carrageenan: Drying rate and product quality aspects;Djaeni;Journal of Food Science and Technology—Mysore,2015

4. Bioactive compounds in seaweed: Functional food applications and legislation;Holdt;Journal of Applied Phycology,2011

5. Fabrication of kappa-carrageenan fibers by wet spinning: Spinning parameters;Kong;Materials,2011

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