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Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation

The physicochemical properties of κ-carrageenan gels and their ester forms derived from different fatty-acid saturations were characterized and compared with those of native κ-carrageenan. Furthermore, stearic and oleic acids were used as the saturated and unsaturated fatty acids, respectively. Four...

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Detalles Bibliográficos
Autores principales:	Wardhana, Yoga W., Aanisah, Nuur, Sopyan, Iyan, Hendriani, Rini, Chaerunisaa, Anis Y.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689426/ https://www.ncbi.nlm.nih.gov/pubmed/36421574 http://dx.doi.org/10.3390/gels8110752

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