The aggregation behavior and structure of blends of κ‐carrageenan and ε‐polylysine hydrochloride-Reference-Cited by-同舟云学术

The aggregation behavior and structure of blends of κ‐carrageenan and ε‐polylysine hydrochloride

Published:2021-09-22 Issue:1 Volume:71 Page:132-138
ISSN:0959-8103
Container-title:Polymer International
language:en
Short-container-title:Polym Int

Author:

Tian Jie¹,Li Tingting¹,Janaswamy Srinivas²^ORCID,Wang Nan¹,Song Shuang¹,Qi Hang¹,Wen Chengrong¹^ORCID

Affiliation:

1. Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology Dalian Polytechnic University Dalian China

2. Dairy and Food Science Department South Dakota State University Brookings SD USA

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Polymers and Plastics,Materials Chemistry,Organic Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/pi.6293

Reference36 articles.

1. Marine Derived Polysaccharides for Biomedical Applications: Chemical Modification Approaches

2. Carrageenans: Biological properties, chemical modifications and structural analysis – A review

3. Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions

4. The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures

5. Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels

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1. Coagulation of Hydrophobic Ionic Associates of Cetyltrimethylammonium Bromide and Carrageenan;Molecules;2023-11-14

2. Effects of ε‐polylysine or ε‐polylysine hydrochloride on the pH responsive ι‐carrageenan gel;Polymer International;2023-05-26