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Anhydride esterification to regulate water migration and reduce ice crystal formation in κ-carrageenan gel during freezing
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“For instance, Xu et al. [41] reported that κ-carrageenan, with abundant carboxyl groups, forms more hydrogen bonds with water, reducing freezable water content.”
From Amidated Pectin/Nanocellulose Hybrid Cryogel System with a pH-Responsive Release Profile for Small Intestinal Delivery (2025) · cites this paper as [41]
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Metadata
- Authors
- Xu, X., Jiang, F., Lin, K., Fang, J., Chen, F., Ru, Y., Weng, H., Xiao, Q., Yang, Q., & Xiao, A.
- Affiliations
- Jimei University (CN)
- Corresponding author
- Xiao, Qiong
- Yang, Qiuming
- Xiao, Anfeng
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2024-05
- Volume
- 150
- Pages
- 109726
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W4390471513
- Cited by
- 29
- References
- 69
- Citations by year
- 2026: 7 · 2025: 16 · 2024: 6
- FWCI
- 4.19
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- Locations
- Food Hydrocolloids (publishedVersion)
- Funders
- Natural Science Foundation of Fujian Province (2021J01834, 2021J01836)
- National Natural Science Foundation of China (22278173, 32201941)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Physical Sciences › Materials Science › Biomaterials › Hydrogels: synthesis, properties, applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- kappa-carrageenan, ice crystal formation, moisture migration, water retention, gel network structure, hydrogen bonding, hydrophobic interactions, electrostatic repulsion, water freezing, eutectic point
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