Keywords: Iota-Carrageenan; Iota-carrageenan; Self-assembly; Drug release; Analgesic property; Lappaconitine
مقالات ISI Iota-Carrageenan (ترجمه نشده)
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Keywords: Iota-Carrageenan; Magnetic hydrogels; Iota-carrageenan; Maghemite; Morphological properties; Magnetic properties; Thermal properties;
Keywords: Iota-Carrageenan; Monolithic matrix tablet; Biodegradable polymer; Biomaterials; Iota-carrageenan; Swelling force meter; Swelling kinetics
Keywords: Iota-Carrageenan; Kappa-carrageenan; Iota-carrageenan; Cationization; Amphoteric polysaccharides; 3-Chloro-2-hydroxypropyltrimethylammonium chloride
Keywords: Iota-Carrageenan; Drug delivery; Drug carriers; Control release; DSC; Rheology; X-ray diffraction; Iota-carrageenan; Polysaccharide; Cocrystals; Polymeric cocrystals;
Carrageenan from Sarconema scinaioides (Gigartinales, Rhodophyta) of Indian waters
Keywords: Iota-Carrageenan; Sarconema scinaioides; Iota-carrageenan; 13C NMR; GC-MS; HSQC; COSY;
The Schroeder paradox or how the state of water affects the moisture transfer through edible films
Keywords: Iota-Carrageenan; Edible film; Sodium alginate; Iota-carrageenan; Plasticization; Swelling; Water state; Fat;
Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds
Keywords: Iota-Carrageenan; Iota-carrageenan; Emulsion-based films; Aroma compound; Vapor and liquid permeabilities; Surface; Microstructure
Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system
Keywords: Iota-Carrageenan; Mayonnaise; Stability; Viscosity; Iota-carrageenan; Wheat protein; Emulsifier; Fuzzy
Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts
Keywords: Iota-Carrageenan; Iota-carrageenan; Gelatinization; Retrogradation; Corn starch; Salt
Heterogeneity in iota-carrageenan molecular structure: insights for polymorph II→III transition in the presence of calcium ions
Keywords: Iota-Carrageenan; Sulfated polysaccharide; Iota-carrageenan; X-ray diffraction; Packing arrangement
Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate
Keywords: Iota-Carrageenan; Whey protein isolate; Pectin; Guar gum; Iota-carrageenan; Phase separation; Emulsion stability; Thermodynamic incompatibility