Understanding the rheological properties from linear to nonlinear regimes and spatiotemporal structure of mixed kappa and reduced molecular weight lambda carrageenan gels

Geonzon, Lester C.; Enoki, Takato; Humayun, Sanjida; Tuvikene, Rando; Matsukawa, Shingo; Mayumi, Koichi

doi:10.1016/j.foodhyd.2024.109752

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Understanding the rheological properties from linear to nonlinear regimes and spatiotemporal structure of mixed kappa and reduced molecular weight lambda carrageenan gels

Cited by 4 publications

References 65 publications

Blending induced variations in Poloxamer's/Pluronic's® gelation: Thermodynamic and rheological perspectives

Blending induced variations in Poloxamer's/Pluronic's® gelation: Thermodynamic and rheological perspectives

Development of a natural ingredient based on phenolic compounds from propolis extract and bentonite and its application in carrageenan hydrogels

Adsorption of cationic dyes in wastewater with magnetic κ-carrageenan nanoparticles

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