Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise
Hamidreza Pourramezan, Mohsen Labbafi, Faramarz Khodaiyan, Mohammad Mousavi, Mohammad Gharaghani, Melika Saadatvand, Alireza Mahmoudi
Topics & Concepts
ChemistryCarrageenanParticle sizeSuccinic anhydrideDispersityEmulsionFat substituteRheologyFood scienceChromatographyOrganic chemistryMaterials sciencePhysical chemistryComposite materialSeaweed-derived Bioactive CompoundsPolysaccharides Composition and ApplicationsProteins in Food Systems