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There are 20337 results for: content related to: A comprehensive study on the size exclusion chromatography of kappa-carrageenan for the identification of after-peaks

  1. Preparation and potential in vivo anti-influenza virus activity of low molecular-weight κ-carrageenans and their derivatives

    Journal of Applied Polymer Science

    Volume 127, Issue 3, 5 February 2013, Pages: 2110–2115, Fengxiang Tang, Fang Chen and Feng Li

    Article first published online : 11 MAY 2012, DOI: 10.1002/app.37502

  2. Carrageenan

    Standard Article

    Biopolymers Online

    Fred van de Velde and Dr. Gerhard A. De Ruiter

    Published Online : 15 JAN 2005, DOI: 10.1002/3527600035.bpol6009

  3. Carrageenan

    Food Stabilisers, Thickeners and Gelling Agents

    William R. Blakemore, Alan R. Harpell, Pages: 73–94, 2009

    Published Online : 21 OCT 2009, DOI: 10.1002/9781444314724.ch5

  4. Structural Peculiarities of Sulfated Polysaccharides from Red Algae Tichocarpus crinitus (Tichocarpaceae) and Chondrus pinnulatus (Gigartinaceae) Collected at the Russian Pacific Coast

    Handbook of Marine Macroalgae: Biotechnology and Applied Phycology

    Anna O. Barabanova, Irina M. Yermak, Pages: 193–204, 2011

    Published Online : 21 NOV 2011, DOI: 10.1002/9781119977087.ch8

  5. Degradation and antioxidant activity of κ-carrageenans

    Journal of Applied Polymer Science

    Volume 117, Issue 1, 5 July 2010, Pages: 194–199, Tao Sun, Huina Tao, Jing Xie, Shuo Zhang and Xin Xu

    Article first published online : 2 MAR 2010, DOI: 10.1002/app.31955

  6. Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts

    Journal of Food Quality

    Volume 36, Issue 1, February 2013, Pages: 51–58, Angela Hunt and Jae W. Park

    Article first published online : 17 DEC 2012, DOI: 10.1111/jfq.12010

  7. Gel Strength of Kappa-Carrageenan as Affected by Cations

    Journal of Food Science

    Volume 33, Issue 4, July 1968, Pages: 371–377, MARY E. ZABIK and PEARL J. ALDRICH

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1968.tb03632.x

  8. IONIC STRENGTH AND CHLORIDE SALT EFFECTS ON THE PERFORMANCE OF CARRAGEENANS IN A MODEL SYSTEM SAUSAGE

    Journal of Muscle Foods

    Volume 6, Issue 3, October 1995, Pages: 227–242, A. TRIUS, J.G. SEBRANEK, R.E. RUST and J.M. CARR

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1995.tb00569.x

  9. The anticoagulant activity of carrageenan

    Journal of Pharmacy and Pharmacology

    Volume 17, Issue 10, October 1965, Pages: 647–654, W. ANDERSON, J. G. C. DUNCAN and Miss J. E. Harthill

    Article first published online : 12 APR 2011, DOI: 10.1111/j.2042-7158.1965.tb07577.x

  10. The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 1, January 1999, Pages: 71–78, John F Kerry, Patrick A Morrissey and Denis J Buckley

    Article first published online : 1 APR 1999, DOI: 10.1002/(SICI)1097-0010(199901)79:1<71::AID-JSFA184>3.0.CO;2-0

  11. Carrageenans in Beaker Sausage as Affected by pH and Sodium Tripolyphosphate

    Journal of Food Science

    Volume 59, Issue 5, September 1994, Pages: 946–951, A. TRIUS, J.G. SEBRANEK, R.E. RUST and J.M. CARR

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08164.x

  12. Relationship between conformation of polysaccharides ­in the dilute regime and their interaction with a phospholipid bilayer

    Luminescence

    Volume 16, Issue 2, March/April 2001, Pages: 109–116, S. Girod, L. Cara, H. Maillols, J. P. Salles and J. M. Devoisselle

    Article first published online : 10 APR 2001, DOI: 10.1002/bio.642

  13. Influence of red algal sulfated polysaccharides on blood coagulation and platelets activation in vitro

    Journal of Biomedical Materials Research Part A

    Volume 102, Issue 5, May 2014, Pages: 1431–1438, Ekaterina V. Sokolova, Anna O. Byankina, Alexandra A. Kalitnik, Yong H. Kim, Larisa N. Bogdanovich, Tamara F. Solov'eva and Irina M. Yermak

    Article first published online : 20 JUN 2013, DOI: 10.1002/jbm.a.34827

  14. RHEOLOGY OF PURE AND MIXED KAPPA-CARRAGEENAN GELS IN LACTIC ACID FERMENTATION CONDITIONS

    Journal of Texture Studies

    Volume 28, Issue 1, April 1997, Pages: 47–70, JEAN-MICHEL ARTIGNAN, GEORGES CORRIEU and CHRISTOPHE LACROIX

    Article first published online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1997.tb00101.x

  15. EFFECT OF CARRAGEENAN ON PROCESSING AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS

    Journal of Muscle Foods

    Volume 8, Issue 1, February 1997, Pages: 63–83, J.G. BLOUKAS, E.D. PANERAS and S. PAPADIMA

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1997.tb00378.x

  16. Novel Gelling Systems of κ-, ι- and λ-Carrageenans and their Composite Gels with Cellulose Using Ionic Liquid

    Macromolecular Bioscience

    Volume 9, Issue 4, April 8, 2009, Pages: 376–382, Kamalesh Prasad, Yoshiro Kaneko and Jun-ichi Kadokawa

    Article first published online : 10 NOV 2008, DOI: 10.1002/mabi.200800179

  17. Low-Fat Bologna and Beaker Sausage: Effects of Carrageenans and Chloride Salts

    Journal of Food Science

    Volume 59, Issue 5, September 1994, Pages: 941–945, A. TRIUS, J.G. SEBRANEK, R.E. RUST and J.M. CARR

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08163.x

  18. Degraded and undegraded carrageenans and antipeptic activity

    Journal of Pharmacy and Pharmacology

    Volume 19, Issue 7, July 1967, Pages: 460–467, W. ANDERSON and J. E. HARTHILL

    Article first published online : 12 APR 2011, DOI: 10.1111/j.2042-7158.1967.tb08110.x

  19. Separation of ι-, κ and λ-carrageenans by capillary electrophoresis

    ELECTROPHORESIS

    Volume 22, Issue 8, May 2001, Pages: 1460–1467, Catherine M. Mangin, David M. Goodall and Matthew A. Roberts

    Article first published online : 4 MAY 2001, DOI: 10.1002/1522-2683(200105)22:8<1460::AID-ELPS1460>3.0.CO;2-0

  20. Molecular Characteristics and Gelling Properties of the Carrageenan Family, 1. Preparation of Novel Carrageenans and their Dilute Solution Properties

    Macromolecular Chemistry and Physics

    Volume 203, Issue 1, January 2002, Pages: 15–23, Thuy T. T. Thành, Yoshiaki Yuguchi, Mitsuru Mimura, Hidekazu Yasunaga, Ryo Takano, Hiroshi Urakawa and Kanji Kajiwara

    Article first published online : 16 JAN 2002, DOI: 10.1002/1521-3935(20020101)203:1<15::AID-MACP15>3.0.CO;2-1