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Gel properties transition from mono-succinylation to cross-linking of agar by attemperation with succinic anhydride

Qiong Xiao, Siying Ye, Yonghui Zhang, Jun Chen, Fuquan Chen, Huifen Weng, Anfeng Xiao

2022Food Chemistry38 citationsDOI

Topics & Concepts

SuccinylationSuccinic anhydrideAgarFourier transform infrared spectroscopyChemistryChromatographyChemical modificationMaterials sciencePolymer chemistryOrganic chemistryChemical engineeringBiochemistryBacteriaBiologyAcetylationGeneticsGeneEngineeringSeaweed-derived Bioactive CompoundsHydrogels: synthesis, properties, applications
Gel properties transition from mono-succinylation to cross-linking of agar by attemperation with succinic anhydride | Litcius