Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing

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...

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Bibliographic Details
Main Authors:	Meirong RUAN, Zhenbin LIU, Siyu HA, Yucheng ZENG, Yanhua TANG, Hongbo LI, Liangbin HU, Haizhen MO
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2025-03-01
Series:	Shipin gongye ke-ji
Subjects:	κ-carrageenan co-solute gel formation mechanism 3d printing
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030334
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