Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel - Concepedia

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Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel

81

Citations

43

References

2022

Year

Zihang Cheng, Binjia Zhang, Dongling Qiao, Xiaolong Yan, Siming Zhao, Caihua Jia, Meng Niu, Xu Yan

Food Hydrocolloids

Food ChemistryBiopolymer GelEngineeringκ-Carrageenan IncreasesGelatin-based Composite GelBiomedical EngineeringBiomolecular EngineeringBioactive Material

References

	Year	Citations

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