An oral gel suitable for swallowing: The effect of micronization on the gel properties and microstructure of κ-carrageenan

Song, Jiao; Li, Jiaxin; Zhong, Jingping; Guo, Zhiping; Xu, Jia; Chen, Xinglv; Qiu, Min; Lin, Junzhi; Han, Li; Zhang, Dingkun

doi:10.1016/j.ijbiomac.2024.132708

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.132708

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An oral gel suitable for swallowing: The effect of micronization on the gel properties and microstructure of κ-carrageenan

Jiao Song,

Jiaxin Li,

Jingping Zhong

et al.

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Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations

Zhu,

Liu,

Ouyang

et al. 2024

International Journal of Biological Macromolecules

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Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations

Zhu,

Liu,

Ouyang

et al. 2024

International Journal of Biological Macromolecules

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An oral gel suitable for swallowing: The effect of micronization on the gel properties and microstructure of κ-carrageenan

Cited by 1 publication

References 59 publications

Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations

Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations

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