Mechanical (ball milling) activation to regulate microstructure of κ-carrageenan and improve freeze-thaw stability of κ-carrageenan gels and κ-carrageenan-based emulsion gels
Xinwei Xu, Yating Ding, Huifen Weng, Qiong Xiao, Jun Chen, Yonghui Zhang, Qiuming Yang, Fuquan Chen, Anfeng Xiao, Fuquan Chen, Anfeng Xiao
Topics & Concepts
CarrageenanEmulsionMicrostructureChemical engineeringBall millMaterials scienceChemistryComposite materialFood scienceEngineeringSeaweed-derived Bioactive CompoundsFreezing and Crystallization ProcessesFood Quality and Safety Studies