Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference48 articles.
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3. Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types;Cen;Journal of Texture Studies,2021
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1. Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin;Food Hydrocolloids;2024-05
2. Gelation melioration with synergistic interaction between κ-carrageenan and senna tora gum mixed gel;Food Hydrocolloids;2024-04
3. Gel properties and interactions of hydrogels constructed with low acyl gellan gum and puerarin;Carbohydrate Polymers;2024-02
4. 3D bioprinting of GelMA with enhanced extrusion printability through coupling sacrificial carrageenan;Biomaterials Science;2024
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