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κ-Carrageenan Associated with Fructose/Glycerol/Water LTTM: Toward Natural Thermosensitive Physical Gels
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κ-Carrageenan Associated with Fructose/Glycerol/Water LTTM: Toward Natural Thermosensitive Physical Gels | ACS Sustainable Chemistry & Engineering
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Thermoreversible gelation and scaling behavior of Ca2+-induced κ-carrageenan hydrogels - ScienceDirect
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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
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