![Gelation of kappa and iota carrageenans with cations (Budnis [7]) | Download Scientific Diagram](https://www.researchgate.net/publication/268271114/figure/fig1/AS:295480543203328@1447459459184/Gelation-of-kappa-and-iota-carrageenans-with-cations-Budnis-7.png "Gelation of kappa and iota carrageenans with cations (Budnis [7]) | Download Scientific Diagram")
Gelation of kappa and iota carrageenans with cations (Budnis [7]) | Download Scientific Diagram
Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan - ScienceDirect
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Lambda-Carrageenan - an overview | ScienceDirect Topics
Gelation mechanism and network structure of mixed kappa carrageenan/
7. CARRAGEENAN
Domain model for the gelation of k-carrageenan (with permission adapted... | Download Scientific Diagram
Gels | Free Full-Text | Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation
To gel or not to gel: differential expression of carrageenan-related genes between the gametophyte and tetasporophyte life cycle stages of the red alga Chondrus crispus | Scientific Reports
TECHNICAL RESOURCE PAPERS REGIONAL WORKSHOP ON THE CULTURE AND UTILIZATION OF SEAWEEDS VOLUME II
Gelation Mechanism of Carrageenan (re-produced from Blakemore and... | Download Scientific Diagram
The gelling of κ-carrageenan in light and heavy water. | Semantic Scholar
Figure 2. Potassium induced gelation mechanism of κ-carrageenan : Molecular Origin for Strong Agarose Gels: Multi-Stranded Hydrogen Bonding : Science and Education Publishing
κ -carrageena (kappa-carrageenan)
Gels | Free Full-Text | Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels
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![PDF] Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein. | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/bdb21b05cc367d738b2c3f3726807bd372287cc7/5-Figure3-1.png "PDF] Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein. | Semantic Scholar")
PDF] Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein. | Semantic Scholar
Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates - ScienceDirect
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Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions - ScienceDirect
