Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation

The physicochemical properties of κ-carrageenan gels and their ester forms derived from different fatty-acid saturations were characterized and compared with those of native κ-carrageenan. Furthermore, stearic and oleic acids were used as the saturated and unsaturated fatty acids, respectively. Four...

Full description

Bibliographic Details

Published in:	Gels
Main Authors:	Yoga W. Wardhana, Nuur Aanisah, Iyan Sopyan, Rini Hendriani, Anis Y. Chaerunisaa
Format:	Article
Language:	English
Published:	MDPI AG 2022-11-01
Subjects:	gelling power κ-carrageenan esterification fatty acids
Online Access:	https://www.mdpi.com/2310-2861/8/11/752