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Physicochemical Characterization of Papain Entrapped in Ionotropically Cross-Linked Kappa-Carrageenan Gel Beads for Stability Improvement Using Doehlert Shell Design - Journal of Pharmaceutical Sciences
Characterization and Biocompatibility Properties In Vitro of Gel Beads Based on the Pectin and -Carrageenan
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Calcium-induced-gel properties for ι-carrageenan in the presence of different charged amino acids - ScienceDirect
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The effects of calcium chloride on the gel properties of porcine myosin–κ- carrageenan mixtures - ScienceDirect
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Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions - ScienceDirect
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Ionically cross-linked sodium alginate/ĸ-carrageenan double-network gel beads with low-swelling, enhanced mechanical properties, and excellent adsorption performance - ScienceDirect
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The effect of the competition for calcium ions between κ-carrageenan and β-lactoglobulin on the rheology and the structure in mixed gels - ScienceDirect
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Bio-ionic liquid promoted selective coagulation of κ-carrageenan from Kappaphycus alvarezii extract - ScienceDirect
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Schematic representation of Ca-bridges between -carrageenan molecules. | Download Scientific Diagram
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Kappa-carrageenan/chitosan/gelatin scaffolds enriched with potassium chloride for bone tissue engineering - ScienceDirect
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Gels | Free Full-Text | Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation
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Chemical structures of carrageenan types III (Kappa), IV (Lambda), and... | Download Scientific Diagram
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pH-responsive double network alginate/kappa-carrageenan hydrogel beads for controlled protein release: Effect of pH and crosslinking agent - ScienceDirect
Recoverable and Self-Healing Double Network Hydrogel Based on κ-Carrageenan | ACS Applied Materials & Interfaces
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Cross-linking schematic process of sodium-alginate-kappa-carrageenan in... | Download Scientific Diagram
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Marine Drugs | Free Full-Text | Characterization and Biocompatibility Properties In Vitro of Gel Beads Based on the Pectin and κ-Carrageenan
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