Physicochemical, rheological, and in vitro digestion-fermentation characteristics of κ-carrageenan from Eucheuma spp.: Effects of molecular weight and links to intestinal inflammation
Zuman Dou, Xinyu Tian, Yao Wang, Tao Hong, Mingjing Zheng, Yanbing Zhu, Hui Ni, Zedong Jiang
Topics & Concepts
In vitroCarrageenanMolecular massChemistryFermentationFood sciencePolysaccharideNitric oxideGut floraBarrier functionBiochemistryMicrobiologyDigestion (alchemy)BiologyInflammationFunction (biology)LysozymeMicrostructureBacteriaFunctional foodBiophysicsSeaweed-derived Bioactive CompoundsFood Quality and Safety StudiesPolysaccharides Composition and Applications