Physicochemical and Antibacterial Properties of Carrageenan and Gelatine Hydrosols and Hydrogels Incorporated with Acidic Electrolyzed Water

Low-concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

(2015) Ewa Brychcy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

(2014) Natalia Ulbin-Figlewicz et al.   Food and Bioprocess Technology

Increasing Mechanical Strength of Gelatin Hydrogels by Divalent Metal Ion Removal

(2014) Qi Xing et al.   Scientific Reports

Mechanical, physico-chemical, and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme

(2012) Saroat Rawdkuen et al.   Chemistry Central Journal

Texture and rheological characterization of kappa and iota carrageenan in the presence of counter ions

(2010) T.R. Thrimawithana et al.   CARBOHYDRATE POLYMERS

Determination of critical gelation conditions of κ-carrageenan by viscosimetric and FT-IR analyses

(2010) Murat Şen et al.   FOOD RESEARCH INTERNATIONAL

Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels

(2009) Mohammad Shafiur Rahman et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Structural and thermal study of mesomorphic dodecylammonium carrageenates

(2009) M. Vincekovi et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of heat treatment of film-forming solution on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin

(2009) Md. Sazedul Hoque et al.   JOURNAL OF FOOD ENGINEERING

Application of electrolyzed water in the food industry

(2007) Yu-Ru Huang et al.   FOOD CONTROL