Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing
κ-Carrageenan is widely used in the food industry due to its excellent gelling ability. The co-solute field refers to the environment in which the sol-gel transformation of polymer materials, such as proteins or polysaccharides, occurs. This environment is not a simple aqueous solution containing on...
| मुख्य लेखकों: | , , , , , , , |
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| स्वरूप: | लेख |
| भाषा: | zho |
| प्रकाशित: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| श्रृंखला: | Shipin gongye ke-ji |
| विषय: | |
| ऑनलाइन पहुंच: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030334 |