A novel κ-carrageenan extracting process with calcium hydroxide and carbon dioxide-Reference-Cited by-同舟云学术

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A novel κ-carrageenan extracting process with calcium hydroxide and carbon dioxide

Published:2022-06 Issue: Volume:127 Page:107507
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Yao,An Ding,Xiao Qiong^ORCID,Chen Fuquan,Zhang Yonghui,Weng Huifen,Xiao Anfeng

Funder

Fujian Provincial Department of Science and Technology

Fujian Provincial Natural Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Preparation, characterization, and application of high-whiteness agar bleached with hydrogen peroxide;An;Food Hydrocolloids,2021

2. Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment;Azevedo;Food Hydrocolloids,2013

3. Effect of process conditions on the gel viscosity and gel strength of semi-refined carrageenan (SRC) produced from seaweed (Kappaphycus alvarezii);Bono;Journal of King Saud University - Engineering Sciences,2014

4. Carrageenans: Biological properties, chemical modifications and structural analysis – a review;Campo;Carbohydrate Polymers,2009

5. Comparison of sodium hydroxide and calcium hydroxide pretreatments on the enzymatic hydrolysis and lignin recovery of sugarcane bagasse;Chang;Bioresource Technology,2017

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1. Effect of potassium salt type on physicochemical properties of carrageenan films and rehydrated hydrogels;Food Hydrocolloids;2025-01

2. Highly conductive and stable double network carrageenan organohydrogels for advanced strain sensing and signal recognition arrays;International Journal of Biological Macromolecules;2024-11

3. Evaluation of carrageenans extracted by an eco-friendly technology as source for gelled matrices with potential food application;International Journal of Biological Macromolecules;2024-11

4. A green extraction method for agar with improved thermal stability and water holding capacity;International Journal of Biological Macromolecules;2024-10

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