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e407 Kappa Carrageenan in Ice Cream - Auxiliary but Essential Stabilizer
Science of Hydrocolloids in Cooking
Locust Bean Gum - an overview | ScienceDirect Topics
Carrageenan Properties and Synergistic Effects with other Gums
Novel synergistic transparent k-Carrageenan/Xanthan gum/Gellan gum hydrogel film: Mechanical, thermal and water barrier properties - ScienceDirect
PDF) Quality of mashed potatoes: Effect of adding blends of kappa- carrageenan and xanthan gum
Gelation mechanism of κ-carrageenan: ( ) ionic bonding and ( )... | Download Scientific Diagram
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Gum Synergies at Work: Kappa Carrageenan & Locust Bean Gum. WTF - Ep. 294 - YouTube
Gum Synergies at Work: Kappa Carrageenan & Locust Bean Gum. WTF - Ep. 294 - YouTube
Effects of hydrocolloids addition ((□) xanthan gum, (○) carrageenan,... | Download Scientific Diagram
The gelation properties of tara gum blended with κ-carrageenan or xanthan - ScienceDirect
Foods | Free Full-Text | Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism
Fluids | Free Full-Text | Thermorheological Behavior of κ-Carrageenan Hydrogels Modified with Xanthan Gum
Interactions of different hydrocolloids with milk proteins - IOPscience
Carrageenan firm gel (kappa) - Ingredíssimo
Are Food Gums, Thickeners & Emulsifiers Safe? | Elmhurst 1925
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Gum Synergies at Work: Kappa Carrageenan & Locust Bean Gum. WTF - Ep. 294 - YouTube
Are Food Gums, Thickeners & Emulsifiers Safe? | Elmhurst 1925
Molecules | Free Full-Text | Locust Bean Gum, a Vegetable Hydrocolloid with Industrial and Biopharmaceutical Applications
Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties - ScienceDirect
Xanthan Gum – Special Ingredients Europe
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Syneresis of the 1% gels of kappa-carrageenan/konjac gum during cold... | Download Scientific Diagram
Foods | Free Full-Text | Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel
