PDF) Gelation of Iota/Kappa Carrageenan Mixtures
フーちゃんのへや - 第２５羽「かわるきせつ。かわらないたいせつなもの。」
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Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions
Formulation and characterisation of kappa-carrageenan gels with non-ionic surfactant for melting-triggered controlled release - ScienceDirect
Formulation and characterisation of kappa-carrageenan gels with non-ionic surfactant for melting-triggered controlled release - ScienceDirect
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Network structure and gelation mechanism of kappa and iota carrageenan elucidated by multiple particle tracking - ScienceDirect
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KONZUM katalog 【Sniženja i do 50%】DECEMBAR i JANUAR 2023. sniženje od do 15.1.2023. ▷【Sniženja】 eKatalozi
Formulation and characterisation of kappa-carrageenan gels with non-ionic surfactant for melting-triggered controlled release - ScienceDirect
Formulation and characterisation of kappa-carrageenan gels with non-ionic surfactant for melting-triggered controlled release - ScienceDirect
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Formulation and characterisation of kappa-carrageenan gels with non-ionic surfactant for melting-triggered controlled release - ScienceDirect
Influence of kappa‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles - Dong - 2021 - International Journal of Food Science & Technology - Wiley Online Library
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Influence of kappa‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles - Dong - 2021 - International Journal of Food Science & Technology - Wiley Online Library
Controlled release behavior of curcumin from kappa-carrageenan gels with flexible texture by the addition of metal chlorides - ScienceDirect
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Iota & Kappa, Animal free gelling agents, for vegan desserts
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