There are multiple types of carrageenan, which vary depending on their molecular weight. The three main types are kappa, iota, and lambda carrageenan. A degraded form of carrageenan called ...

This understanding of the microstructure is essential for optimizing the use of ι-carrageenan in various applications. Furthermore, the interaction between iota carrageenan and agarose gels has ...

For instance, kappa carrageenan, which forms strong gels, is widely used in dairy and meat products, while iota carrageenan, known for its elastic gels, finds applications in desserts and cosmetics.

For instance, kappa carrageenan, which forms strong gels, is widely used in dairy and meat products, while iota carrageenan, known for its elastic gels, finds applications in desserts and cosmetics.