Litcius/Paper detail

Effect of ι-carrageenan and its acidic and enzymatic hydrolysates on ice crystal structure changes in model sucrose solution

Anna Kot, Anna Kamińska‐Dwórznicka, Andrzej Antczak, Ewa Jakubczyk, Arkadiusz Matwijczuk

2022Colloids and Surfaces A Physicochemical and Engineering Aspects19 citationsDOI

Topics & Concepts

HydrolysateHydrolysisChemistryEnzymatic hydrolysisCarrageenanLactaseSucroseFourier transform infrared spectroscopyChromatographyHydrochloric acidFood scienceEnzymeOrganic chemistryChemical engineeringEngineeringFreezing and Crystallization ProcessesSeaweed-derived Bioactive CompoundsFood Industry and Aquatic Biology
Effect of ι-carrageenan and its acidic and enzymatic hydrolysates on ice crystal structure changes in model sucrose solution | Litcius