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Fabrication of novel carrageenan based stimuli responsive injectable hydrogels for controlled release of cephradine - RSC Advances (RSC Publishing) DOI:10.1039/C9RA02130B
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Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels: Journal of Rheology: Vol 60, No 2
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![PDF] Dessert models : Effect of calcium chloride on the rheological and sensory properties of pea protein / κ-carrageenan systems | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/8a25156a32e314b9c0d714eab2c084b8e8605dc7/9-Figure2-1.png "PDF] Dessert models : Effect of calcium chloride on the rheological and sensory properties of pea protein / κ-carrageenan systems | Semantic Scholar")
PDF] Dessert models : Effect of calcium chloride on the rheological and sensory properties of pea protein / κ-carrageenan systems | Semantic Scholar
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Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels: Journal of Rheology: Vol 60, No 2
