Structural variability and rheological properties of furcellaran-Reference-Cited by-同舟云学术

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Structural variability and rheological properties of furcellaran

Published:2021-02 Issue: Volume:111 Page:106227
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Saluri Mihkel,Kaljuvee Kadri-Liis,Paalme Tiina,Reile Indrek,Tuvikene Rando

Funder

Estonian Research Council

Tallinn University ASTRA

European Union

Archimedes Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Analysis of structural heterogeneity of κ/β-carrageenan oligosaccharides from Tichocarpus crinitus by negative-ion ESI and tandem MALDI mass spectrometry;Anastyuk;Carbohydrate Polymers,2011

2. Furcellaran;Bjerre-Petersen,1973

3. Structure and rheological properties of carrageenans extracted from different red algae species cultivated in Cam Ranh Bay, Vietnam;Bui;Journal of Applied Phycology,2019

4. Comparison of the structures of hybrid κ-/β-carrageenans extracted from Furcellaria lumbricalis and Tichocarpus crinitus;Correc;Carbohydrate Polymers,2012

5. Gelation mechanism and network structure in gels of carrageenans and their mixtures viewed at different length scales – a review;Geonzon;Food Hydrocolloids,2020

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2. A critical review on pharmacological properties of sulfated polysaccharides from marine macroalgae;Carbohydrate Polymers;2024-11

3. Influence of furcellaran and safflower oil concentration on the properties of model emulgel systems;International Journal of Biological Macromolecules;2024-10

4. To gel or not to gel – Tuning the sulfation pattern of carrageenans to expand their field of application;Carbohydrate Polymers;2024-06

5. Rheology and characterization of sulfated agarans from the edible epiphytic red alga, Vertebrata lanosa (truffle seaweed);Food Hydrocolloids;2024-06

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