Effects of ethanol on gelation of iota-carrageenan
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DOI: 10.1016/j.lwt.2020.109281
Abstract: Abstract The gelation of iota carrageenan (IC) with different ethanol concentrations (0–40 mL/100 mL) was investigated in terms of rheology, chemical structure, and microstructure. Ethanol facilitated IC gel formation with predictable increasing gelling temperature (52.6–62.6 °C) and… read more here.
Keywords: iota carrageenan; gelation iota; effects ethanol;