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For: Leiter A, Ludwig A, Gaukel V. Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Number Cited by Other Article(s)
1
El-Sweify FH, Emara AM, Abo-Zahra SF, Hashem AI, Siyam TE. Radiochemical neutron activation analysis of elemental contents in crude phosphoric acid samples and studies on adsorption removal of these elements using synthesized bionanocomposites. Appl Radiat Isot 2024;212:111462. [PMID: 39133988 DOI: 10.1016/j.apradiso.2024.111462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/03/2024] [Accepted: 08/01/2024] [Indexed: 09/06/2024]
2
Sun X, Guo R, Kou Y, Song H, Zhan T, Wu J, Song L, Zhang H, Xie F, Wang J, Song Z, Wu Y. Inhibition of ice recrystallization by tamarind (Tamarindus indica L.) seed polysaccharide and molecular weight effects. Carbohydr Polym 2022;301:120358. [DOI: 10.1016/j.carbpol.2022.120358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/11/2022] [Accepted: 11/12/2022] [Indexed: 11/17/2022]
3
Kot A, Kamińska-Dwórznicka A, Antczak A, Jakubczyk E, Matwijczuk A. Effect of ι-carrageenan and its acidic and enzymatic hydrolysates on ice crystal structure changes in model sucrose solution. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128744] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
4
Jia H, Roy K, Pan J, Mraz J. Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish. Compr Rev Food Sci Food Saf 2022;21:1383-1408. [DOI: 10.1111/1541-4337.12883] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 11/15/2021] [Accepted: 11/30/2021] [Indexed: 12/20/2022]
5
Zhu S, Yu J, Chen X, Zhang Q, Cai X, Ding Y, Zhou X, Wang S. Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.069] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
6
Kiran-Yildirim B, Hale J, Wefers D, Gaukel V. Ice recrystallization inhibition of commercial κ-, ι-, and λ-carrageenans. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110269] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
7
Liu Y, Zhao K, Ma Q. Insight into the glucose cosolvent induced gelation of κ-carrageenan by broadband dielectric spectroscopy. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.114268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
8
Kiran‐Yildirim B, Gaukel V. Ice Crystal Growth in Sucrose Solutions Containing Kappa‐ and Iota‐Carrageenans. Chem Eng Technol 2020. [DOI: 10.1002/ceat.201900644] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
9
Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2016.11.028] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
10
Leiter A, Mailänder J, Wefers D, Bunzel M, Gaukel V. Influence of acid hydrolysis and dialysis of κ-carrageenan on its ice recrystallization inhibition activity. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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