Development of κ-carrageenan hydrogels with mechanically stronger structures via a solvent-replacement method
Strong κ-carrageenan (KC) hydrogels were fabricated via solvent replacement with sorbitol, and the effects of KC mass fraction and solvent replacement on the structural characteristics encapsulation capability of the hydrogels were evaluated. Microstructural observation showed that the 3D network st...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2023-10-01
|
| Series: | Food Innovation and Advances |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/FIA-2023-0031 |