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Swelling of kappa carrageenan hydrogels in simulated body fluid for hypothetical vessel occlusion applications - Florian Wurm, Norbert Lerchster, Germar-Michael Pinggera, Tung Pham, Thomas Bechtold, 2022
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Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan - ScienceDirect
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Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding - Wang - 2021 - Journal
Design of Carrageenan-Based Heparin-Mimetic Gel Beads as Self-Anticoagulant Hemoperfusion Adsorbents | Biomacromolecules
Soluble Pea Protein Aggregates Form Strong Gels in the Presence of κ- Carrageenan | ACS Food Science & Technology
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