Anhydride esterification to regulate water migration and reduce ice crystal formation in κ-carrageenan gel during freezing
Author:
Funder
Natural Science Foundation of Fujian Province
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference69 articles.
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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. Cryoprotective effects of trehalose, alginate, and its oligosaccharide on quality of cooked-shrimp (Litopenaeus vannamei) during frozen storage: Cryoprotective effects of trehalose, alginate, and its oligosaccharide;Chao;Journal of Food Processing and Preservation,2017
5. Structure and physicochemical properties of amphiphilic agar modified with octenyl succinic anhydride;Chen;Carbohydrate Polymers,2021
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