Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding - Wang - 2021 - Journal
Gel particles made with 0.8%w/w of κ-Carrageenan (left); gels made... | Download Scientific Diagram
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Schematic representation of gel creation mechanism of κ-carrageenan in... | Download Scientific Diagram
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Gels | Free Full-Text | Enrichment of 3D-Printed k-Carrageenan Food Gel with Callus Tissue of Narrow-Leaved Lupin Lupinus angustifolius
κ-Carrageenan Associated with Fructose/Glycerol/Water LTTM: Toward Natural Thermosensitive Physical Gels | ACS Sustainable Chemistry & Engineering
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Novel Gelling Systems of κ‐, ι‐ and λ‐Carrageenans and their Composite Gels with Cellulose Using Ionic Liquid - Prasad - 2009 - Macromolecular Bioscience - Wiley Online Library
Gels | Free Full-Text | Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation
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Konjac Gum and Carrageenan in Jelly Applications
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Thermoreversible gelation and scaling behavior of Ca2+-induced κ-carrageenan hydrogels - ScienceDirect
