Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives - - 2018 - EFSA Journal - Wiley Online Library
Optimization of kappa-carrageenan cationization using experimental design for model-drug release and investigation of biological properties - ScienceDirect
k-Carrageenan/sericin-based multiparticulate systems: A novel gastro-resistant polymer matrix for indomethacin delivery - ScienceDirect
Frontiers | Recent advances in carrageenan-based films for food packaging applications
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Gels | Free Full-Text | Enrichment of 3D-Printed k-Carrageenan Food Gel with Callus Tissue of Narrow-Leaved Lupin Lupinus angustifolius
Frontiers | Recent advances in carrageenan-based films for food packaging applications
The Perfect Vegetarian Panna Cotta using Iota Carrageenan
The gel strength and swelling in the gastrointestinal environment of pectin/ κ-carrageenan gel particles based on pectins with different degrees of methylesterification - ScienceDirect
Carrageenan KAPPA by Cuisine Tech - YouTube
Kappa (K-carrageenan), Texturas Ferran Adria, E 407, 400 g, can
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Clarifying The Confusion Between Carrageenan and It's Derivatives — PT. Galic Artabahari
Repetition unit of κ-carrageenan (polysaccharide). | Download Scientific Diagram
Carrageenan - Kappa, Iota and Lambda Forms Explained
Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives - - 2018 - EFSA Journal - Wiley Online Library
PDF) Genipin-cross-linked kappa-carrageenan/carboxymethyl cellulose beads and effects on beta-carotene release | Ida I Muhamad - Academia.edu
Frontiers | The Role of Carrageenan and Carboxymethylcellulose in the Development of Intestinal Inflammation
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PDF) Gastrointestinal Tract Digestion and Carrageenan: How Misconceptions have influenced the Understanding of Carrageenan Safety
A review on synthesis, properties and applications of natural polymer based carrageenan blends and composites - ScienceDirect
Kappa Carrageenan 101: Mastering the Culinary Power of this Seaweed Gel - YouTube
Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives - - 2018 - EFSA Journal - Wiley Online Library
