The alginate/k-carrageenan ratio's influence on the properties of the cross-linked composite films

By V. Pașcalău, V. Popescu, G. Popescu, M. Dudescu, G. Borodi, A. Dinescu, I. Perhaita, M. Paul. 2012

183 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science, Molecular Medicine

View Paper: https://www.semanticscholar.org/paper/82c062a016ca67c4eb3a38d97f96138b396b764c

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In Food Science

1. M. C. Gómez‐Guillén
2. M. Montero

Citations in the corpus

• Antioxidant film development from unrefined extracts of brown seaweeds Laminaria digitata and Ascophyllum nodosum (2014, background): “The crude extract spectra had two strong bands, atw1600 cme1 and w1400 cme1, attributed to the asymmetric and symmetric carboxylate group stretching vibrations (eCOO ) on the polymeric backbone, which would confirm the presence of soluble alginate; in particular, the carbonyl group shifted as carbox”