Gelation of fresh (unfrozen) raw surimi-type paste (RS paste) from horse mackerel (T. murphyi) was studied in the presence of κ-carrageenan (0.5, 1, 2% Cκ) and KCl (0.5-2%) as a substitute for NaCl. Gelation was traced by ...

novel carrageenan-based hydrogel (CBH) was developed via cross-linking and ion interaction methods to obtain a coating for NPK fertilizer grains. Attenuated total reflectance–Fourier transform infrared analysis (ATR–FTIR), ...

This work reports a chemical and rheological study of the carrageenans from Hypnea musciformis, a red seaweed commercially known for its production of κ-carrageenan. The polysaccharides were extracted with water both at ...

Carrageenans are sulphated polysaccharides of red seaweed used as gelling, thickening and stabilizing agents by the food industry. Particularly, κ/ι-carrageenan gels show unique properties and have received increased ...

Carrageenans are sulfated galactans found in certain red seaweeds with proven biological activities. In this work, we have prepared purified native and degraded κ-, ι-; and λ-carrageenans, including the disaccharides ...

Agarose and κ-carrageenan were oxidized using (2,2,6,6-tetramethylpiperidinyl)oxy (TEMPO) in the presence of NaOCl and NaBr. Products with several degrees of oxidation were structurally characterized. The mechanical spectra ...