Citations refer to the original publication, not to a Scieee localized version.
Hilliou, L., Moraes, I. C. F., & Almeida, P. L. (2025). From the seaweeds’ carrageenan composition to the hybrid carrageenans’ hydrogel elasticity: Identification of a relationship based on the content in iota-carrageenan. Elsevier. https://doi.org/10.1016/j.foodhyd.2024.111007
Hilliou, L., et al. From the seaweeds’ carrageenan composition to the hybrid carrageenans’ hydrogel elasticity: Identification of a relationship based on the content in iota-carrageenan. Elsevier, 2025. https://doi.org/10.1016/j.foodhyd.2024.111007.
Hilliou, L., Izabel Cristina Freitas Moraes, and Pedro Lúcio Almeida. From the seaweeds’ carrageenan composition to the hybrid carrageenans’ hydrogel elasticity: Identification of a relationship based on the content in iota-carrageenan. Elsevier, 2025. https://doi.org/10.1016/j.foodhyd.2024.111007.
Hilliou, L., Moraes, I. C. F. and Almeida, P. L. (2025) From the seaweeds’ carrageenan composition to the hybrid carrageenans’ hydrogel elasticity: Identification of a relationship based on the content in iota-carrageenan. Elsevier. Available at: https://doi.org/10.1016/j.foodhyd.2024.111007.
L. Hilliou, I. C. F. Moraes, and P. L. Almeida, “From the seaweeds’ carrageenan composition to the hybrid carrageenans’ hydrogel elasticity: Identification of a relationship based on the content in iota-carrageenan,” Elsevier, 2025, doi: 10.1016/j.foodhyd.2024.111007.
@misc{hilliou2025from,
author = {Hilliou, L. and Moraes, Izabel Cristina Freitas and Almeida, Pedro Lúcio},
title = {From the seaweeds’ carrageenan composition to the hybrid carrageenans’ hydrogel elasticity: Identification of a relationship based on the content in iota-carrageenan},
year = {2025},
publisher = {Elsevier},
doi = {10.1016/j.foodhyd.2024.111007},
url = {https://doi.org/10.1016/j.foodhyd.2024.111007}
}
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