Carrageenan: A Food-Grade and Biocompatible Support for Immobilisation Techniques

By F. Velde, N. Lourenço, H. Pinheiro, M. Bakker. 2002

137 citations recorded by the source corpus.

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Bioactive compounds in seaweed: functional food applications and legislation (2011, background): “The WHO Joint Expert Committee of Food Additives has concluded that it is not necessary to specify an acceptable daily intake limit for carrageenans (van de Velde et al. 2002).”
Carrageenan: a review. (2018, methodology): “…gelling, thickening, and emulsifying properties (Van de Velde et al. 2002) and in pharmaceutical applications (Takamatsu and Tosa 1993, cited Van de Velde et al. 2002) and experimental medicine this substance is often used for the testing of anti-inflammatory agents (Zacharopoulos and Phillips…”
Algal Polysaccharides, Novel Applications and Outlook (2012, background): “The World Health Organisation (WHO) Joint Expert Committee of Food Additives has concluded that it is not necessary to specify an acceptable daily intake limit for carrageenans (van de Velde et al. 2002).”
Enzyme immobilization: an update (2013, background): “These matrixes form very inert aqueous gels, characterized by high gel strength, even at low concentration [47].”