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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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Biochemistry & Molecular Biology
Nian-Nian Zhang et al.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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JOURNAL OF POLYMER RESEARCH
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G. P. Mota et al.
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JOURNAL OF THE BRAZILIAN SOCIETY OF MECHANICAL SCIENCES AND ENGINEERING
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Aleksey D. Drozdov et al.
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JOURNAL OF THE MECHANICAL BEHAVIOR OF BIOMEDICAL MATERIALS
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Yuyang Ma et al.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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Ahmed E. Swilem et al.
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Polymer Science
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Engineering, Biomedical
Kaizheng Liu et al.
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FOOD STRUCTURE-NETHERLANDS
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Chemistry, Applied
Thierry Hellebois et al.
Summary: This study investigated the structuring and stabilising potential of flaxseed gum in whey protein isolate cryo-hydrogels. The presence of flaxseed gum induced segregative phase separation in heat-treated WPI dispersions, and cryotropic processing led to the formation of diverse macroporous protein gel networks. Covalent and non-covalent interactions played roles in mediating cryogel formation and stabilisation. Flaxseed gum improved the homogeneity and connectivity of the protein network, reduced its colloidal instability, and macroporosity.
CARBOHYDRATE POLYMERS
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Chemistry, Applied
Xuefu Zhou et al.
Summary: This study applied microbial transglutaminase (MTGase) to enhance the interaction between casein and hempseed protein (HPI) through crosslinking, and investigated the structural and functional characteristics of the complex. The addition of MTGase resulted in improved zeta potential, surface hydrophobicity, viscosity, emulsifying and gelation properties of the complex. However, the imbalanced Lys/Gln ratios in HPI hindered the crosslinking effect.
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Chemistry, Applied
Qiong Xiao et al.
Summary: This study achieved an improvement in the gel properties of agar without reducing its gel strength through modification with succinic anhydride. Cross-linking increased the gel strength and transparency of agar, while succinylation enhanced its water-retention capacity, swelling ratio, and freeze-thaw stability.
Article
Chemistry, Applied
Arlyn M. Roque et al.
Summary: The interaction between two anionic polysaccharides, high-methoxyl pectin (HMP) and kappa-carrageenan (KC), was studied. The mixture of HMP and KC exhibited gelation properties, while HMP alone behaved as a viscoelastic liquid. The rheological behavior of the mixture was influenced by temperature, indicating independent aggregation of KC chains. The viscoelastic properties of the mixture followed that of KC, suggesting its strong influence on the final gel. Observations from time sweep and strain sweep measurements suggested the possibility of a phase-separated network structure in the mixture.
FOOD HYDROCOLLOIDS
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Article
Chemistry, Applied
Wanli Zhang et al.
Summary: Konjac glucomannan (KGM), a safe and edible polysaccharide substance, can be converted into active food packaging films. However, the pure KGM-based film lacks mechanical properties and gas barrier properties due to its strong hydrophilicity, so strategies are needed to improve its performance.
FOOD HYDROCOLLOIDS
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Article
Chemistry, Applied
Norbert Raak et al.
Summary: This study investigated the cross-linking kinetics of casein micelles at different concentration factors. The extent of casein polymerisation was found to be related to the concentration factor and enzyme level, and the cross-linking trend of individual casein types was consistent. Additionally, cross-linking increased the size of casein micelles in MPC suspensions at a 4x concentration factor.
FOOD HYDROCOLLOIDS
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Article
Engineering, Chemical
Yisha Xie et al.
Summary: 3D printing technology is utilized to produce personalized food for consumers with special needs. This study investigates the rheological properties of cod protein composite gel (CPCG) made with different mixes of inulin/soybean dietary fiber (IN/SDF) and flaxseed oil. The suitability of 3D printed CPCG is examined through water distribution and micro-structure analysis. The results show that CPCG with IN:SDF ratios of 7:3 and 5:5, along with 10% flaxseed oil, is highly thixotropic and suitable as food ink for 3D printing. The addition of IN/SDF and flaxseed oil decreases water molecule mobility in CPCG.
JOURNAL OF FOOD ENGINEERING
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Article
Biotechnology & Applied Microbiology
Iqra Mohiuddin Bhat et al.
Summary: Xanthan gum, a microbial exopolysaccharide produced by Xanthomonas campestris, is a versatile industrial biopolymer with wide applications in food, medical, textile and oil industries. It acts as a stabilizer, gelling agent, emulsifier and thickening agent, and can be modified to enhance its properties for drug delivery, tissue engineering and oil recovery.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
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Article
Materials Science, Biomaterials
Wenjie Zhang et al.
Summary: In this study, a novel directly injectable hydrogel with high self-adaptability was designed for skin autogenous healing. The hydrogel demonstrated adequate mechanical strength, anti-fatigue abilities, rapid self-healing, biocompatibility, and proliferation-promoting activity.
BIOMATERIALS ADVANCES
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Polymer Science
Yuqing Lei et al.
Summary: In this study, a certain concentration of Na+ was found to significantly improve the properties and texture of the walnut protein isolate-kappa-carrageenan composite gel, providing technical support for the high-value utilization and quality control of walnut protein.
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Chemistry, Applied
Qing Huang et al.
Summary: Thermal irreversible gel is an important application form of konjac gum in the food industry. Gelation behaviors of konjac gum from different sources, A.guripingensis and A.rivirei, were compared, with AGG showing better gel-forming ability than ARG. Factors influencing gel properties include konjac gum concentration, alkali content, and temperature.
FOOD HYDROCOLLOIDS
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Zahra Kazemi-Taskooh et al.
Summary: Increasing total polymer concentration led to a more complex release mechanism, while a lower WPI/gellan ratio resulted in faster release. Iron release varied in different mediums, but followed a chemically-controlled mechanism in all samples.
FOOD HYDROCOLLOIDS
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Chemistry, Applied
Xixi Zeng et al.
Summary: This study systematically investigated the impact of structural changes in starch at different concentrations and printing temperatures on 3D printability, finding that a compact and stable gel network structure enhances printing performance. RS samples displayed higher mechanical strength compared to CS samples, with the formation of a new crystal structure, making them more suitable for printing purposes.
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Chemistry, Applied
Andrew J. Gravelle et al.
Summary: This study evaluates the impact of model rigid fillers on the deformation and fracture behavior of biopolymer gels and finds that filler size and surface chemistry have a significant effect on their mechanical properties, influencing the elastic modulus and fracture strain of the gels.
FOOD HYDROCOLLOIDS
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Article
Food Science & Technology
Wen-qiong Wang et al.
Summary: The study found that varying the initial pH affected the Maillard reaction-induced whey protein gel formation, structure, and rheological properties. Decreased amino and surface sulphydryl groups contributed to gel network formation. Gels formed under different pH conditions exhibited varying elastic modulus and structures.
INTERNATIONAL DAIRY JOURNAL
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Article
Food Science & Technology
L. Lin et al.
Summary: The study determined the interactive effects of casein, whey proteins, and calcium ions on the rheological properties of calcium-induced skim milk gels. It was found that the final gel strength depended on the concentration of added calcium chloride, the ratio of casein to whey proteins, and whether the whey proteins were denatured by preheat treatment. Denatured whey proteins in preheated skim milk blends appeared to have two competing effects on gel strength.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Alexander V. Sirotkin
Article
Biochemical Research Methods
Sharda Gurram et al.
Summary: The microstructure of a semisolid system greatly influences drug release properties. This study focuses on the impact of hydroxypropyl cellulose gel microstructure on the release properties of chlorhexidine gluconate (CHX G), using rheology and texture analysis. The drug release results showed significant differences in release rates between different formulations, and these differences were well correlated with rheology and texture analysis data.
ASSAY AND DRUG DEVELOPMENT TECHNOLOGIES
(2021)
Article
Materials Science, Paper & Wood
Peddapapannagari Kalyani et al.
Summary: In situ modification of bacterial cellulose (BC) by adding agar and chitosan to the culture media leads to structural and morphological tuning, affecting water absorption/retention and rheological behavior. Agar-modified BC shows reduced pore volume and denser network with lower water absorption, while Chitosan-BC exhibits lower pore volume and reduced swellability with lower water retention. The viscoelastic deformation mechanism and water absorption behavior are discussed with respect to pore shape-size distribution and fiber dimension.
Article
Chemistry, Applied
Jia-Nan Yan et al.
Summary: The study found that the electrostatic complex coacervation between scallop Patinopecten. yessoensis male gonad hydrolysates and kappa-carrageenan is influenced by the ratio and pH value under different conditions. Higher gel strength is observed at lower pH values and higher ratios, forming a more evenly distributed network structure, supporting stronger gel rigidity and water-holding capacity.
Article
Chemistry, Applied
Yuanyuan Wei et al.
Summary: Novel naturally sourced thickeners from food biopolymers have gained increasing attention in food areas, especially where edible safety of thickeners is crucial. The rheological behaviors of carboxymethylated curdlan and konjac glucomannan as potential thickeners for dysphagia were studied, showing unique viscosity enhancement abilities. However, a viscosity-lowering phenomenon was observed in konjac glucomannan solutions in the presence of maltodextrin, providing an advantage for incorporating more dietary fibers in dysphagia diets.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Duanquan Lin et al.
Summary: In this study, whey protein isolate and soy protein isolate were utilized as emulsifiers and structure-modifying agents in alginate-based emulsion gel beads. Whey protein isolate exhibited superior emulsifying properties compared to soy protein isolate, leading to smaller and more uniform droplet size distribution in the emulsions. The findings highlight the importance of using naturally occurring polymers to structure emulsion gels for controlled release of encapsulated compounds.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Phawinee Nanta et al.
Summary: This study found that adding different hydrocolloids can increase the viscosity and plasticity of the meat analog, with blends of 6% C + 1% X and 6% G + 1% X showing the most potential as gluten substitutes. Hardness and gumminess are influenced by the type and concentration of hydrocolloids added.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Polymer Science
Lisette Aguero et al.
Summary: The use of alginate polysaccharides in drug delivery and tissue engineering is on the rise due to their attractive properties. This review emphasizes the crucial role of crosslinking process in scaffold design, highlighting the potential to create biomimetic alginate hydrogels through different types of crosslinking. The possibility to enhance alginate mechanical properties through chemical modification and the importance of degradation process and biocompatibility in these applications are also discussed in detail.
EUROPEAN POLYMER JOURNAL
(2021)
Article
Chemistry, Applied
Lin Li et al.
Summary: The research showed that incorporating SPI hydrolysates reduced the elastic modulus and hardness of SPI gel, especially with lower molecular weight hydrolysates. Glycosylation partially mitigated the adverse effects of hydrolysates on gel formation, but did not improve gel quality compared to the control. These results provide insights into the influencing mechanism of SPI hydrolysates and their glycosylated products on SPI gel formation.
Article
Chemistry, Applied
Qiaomei Zhu et al.
Summary: The study developed novel bigels as a semi-solid vehicle for lycopene delivery, finding that a higher content of oleogel within bigels could slow down the release of lycopene.
Article
Chemistry, Applied
Haibo Shi et al.
Summary: The study demonstrated that the low addition of potassium alginate treatment improved the texture of 300-days-old chicken breast, reduced liquid loss, increased the solubility of myofibrillar protein, and optimized gel properties.
Article
Chemistry, Applied
Wenjie Xia et al.
Summary: Selective hydrolysis of soy protein can lead to modifications in its gelling ability, resulting in hydrolysates with different rheological properties that can be tailored by varying the degree of hydrolysis.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Yalei Dai et al.
Summary: This study focused on the construction of different gel systems, including heat-induced and cold-set DDG mixed gels, and analyzed their properties. The research indicated that heat-induced gels were harder but less elastic, with higher water holding capacity and denser structure, providing basic data support for the development of gel foods.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Duanquan Lin et al.
Summary: This study investigated external/internal O/W/O emulsion-gelation methods for preparation of alginate-based emulsion micro-gel particles. The external gelation could produce emulsion micro-gels with small size (<100 mu m), while emulsion micro-gels prepared by the internal gelation had bigger size and a more narrow size distribution. The presence of emulsion micro-gel particles prepared by the external gelation improved the Young's modulus of gel beads and delayed their structural collapse during intestinal digestion.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Chao Yuan et al.
Summary: The study evaluated the effects of cyclodextrins (CDs) on the gelation behavior of x-carrageenan/konjac glucomannan (KC/KGM) composite gel. The results showed that CDs reduced viscosity and yield stress, while enhancing storage modulus of the gel. Methyl-beta-CD (M-beta-CD) had the most significant impact on improving gel structure flexibility.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Nerea Munoz-Almagro et al.
Summary: This study investigated the rheological properties of gels formed with sunflower pectins under different concentrations of Ca2+, sucrose or sweeteners, and pH levels. The results showed that MF-pectin formed the firmest gel under various conditions, while UF-pectin combined with sweeteners at pH 3.0 produced the strongest gels. The findings suggest the potential of using stevia and saccharin in the development of low-calorie and low-glycemic index gels from sunflower pectin for a wide range of food applications.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Mengmeng Wang et al.
Summary: A novel strategy was designed to construct a pH-sensitive hydrogel structure that is stable in simulated gastric fluid but breaks down in simulated intestinal fluid. The structure showed a high embedding rate of Bacillus subtilis natto and sustained release for over 10 hours, balancing the conflicting properties of pH sensitivity and sustained release.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Biochemistry & Molecular Biology
Mohsin B. Aga et al.
Summary: Nanotechnology has been utilized in food packaging to develop innovative materials with enhanced properties by incorporating nanomaterials like TiO2, SiO2, and nano clays into carrageenan. Carrageenan-based bio-nanocomposite packaging materials show promising results in increasing food quality and shelf stability, while also addressing environmental concerns with their high biodegradability index.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Pharmacology & Pharmacy
Amina Ahmady et al.
Summary: Bioadhesive polymers are versatile in medical and pharmaceutical inventions, improving drug absorption and therapeutic outcomes. Gelatine, despite its biodegradability and biocompatibility, has limited applications due to poor adhesive properties. Strategies like chemical modification and blending with other biomaterials are proposed to enhance its bioadhesivity.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2021)
Article
Chemistry, Applied
Cynthia Fontes-Candia et al.
Summary: Formulations based on agar and κ-carrageenan were investigated for the production of emulsion gels applicable as tissue mimicking phantoms. The polysaccharides were found suitable for designing a variety of tissue mimicking phantoms with a broad range of mechanical and dielectric properties.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Lucas de Souza Soares et al.
Summary: A method to improve the elasticity of hydrogels and slow down the release of dyes was developed by partially replacing the gelling agent with chitosan.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Qi-Hui Chen et al.
Summary: By introducing nanofibers into the SPI gel system, the gelation time can be significantly shortened, the gelation concentration reduced, and the gel strength enhanced. The nanofibers provide an initial framework for gel formation and fill the gel structure through electrostatic interactions, supporting the formation of SPI-CNFs complex gel.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Materials Science, Biomaterials
Varvara Platania et al.
Summary: Processing Whey Protein Isolate into hydrogels enriched with phloroglucinol can enhance solubilization, antimicrobial activity, without affecting mechanical properties, and support stem cell adhesion and growth.
MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS
(2021)
Article
Chemistry, Applied
Meng-xue Tang et al.
Summary: The study investigated the interactions between sodium caseinate and polysaccharide using locust bean gum and kappa-carrageenan. It was found that an increase in polysaccharide content led to increased modulus in the mixtures. LAOS test and Fourier transform were used to detect slight rheological differences caused by microstructure changes.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Li Wan et al.
Summary: The study found that different types and concentrations of sugar alcohols significantly affected the gelation of LMP, with erythritol-gels showing the highest value and sorbitol-gels the lowest. All LMP gels had good water holding capacity when the sugar alcohols concentration was less than 20%. Additionally, erythritol-gels exhibited better elasticity and formed faster.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
K. M. Kanyuck et al.
Summary: The study found that the mixed-gel of high acyl gellan gum and maltodextrin formed an interpenetrating network, combining soft and flexible properties with firm and brittle properties. With maltodextrin dominating small deformation rheology and high acyl gellan gum dominating the fracture point, the material properties indicated the type of structural organization in the mixed gel network.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Ursula Loser et al.
Summary: The galactomannans fraction extracted from Gleditsia triacanthos seeds improved the viscosity profile and accelerated the gelation process of starch-gum systems. It also helped to improve the stiffness of starch gels and reduce or maintain their brittleness after 7 days of storage. The addition of galactomannans did not significantly affect the texture properties of the gels under different pH conditions, indicating its potential as a food texture modifier in starch-based products.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Amir Pourfarzad et al.
Summary: The study revealed that higher levels of sage seed gum (SSG) incorporation in wheat starch (WS) blends resulted in changes in rheological properties and particle size, as well as promoted interactions between starch and SSG. Additionally, the structure of starch was influenced by the presence of SSG.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Chih-Chun Kuo et al.
Summary: The study used extrusion-based 3D printing to fabricate bioscaffolds with gelatin and alginate hybrid hydrogels, demonstrating that materials considered 3D printable under certain conditions exhibit shear-thinning flow behavior and suitable rheological properties for 3D printing. Bioscaffolds prepared with specific formulations showed significant increase in hardness after freeze-drying, which also helps extend shelf life and enhance mechanical properties.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Bianca Chieregato Maniglia et al.
Summary: This study found that pulsed electric fields have different effects on cassava starch and wheat starch, potentially enhancing 3D printing applications.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Biochemistry & Molecular Biology
Qian Zhang et al.
Summary: This study aimed to develop SPI and KC composite hydrogels as a delivery system for hydrophilic compounds, with the findings indicating that these composite gels have tougher, more uniform, more compact, and sustained-release properties. The results suggest that non-covalent interactions are involved in the formation of SPI/KC composite hydrogels, and the release behavior of monascus yellow in the hydrogel network can be well described by a mathematical model.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Engineering, Chemical
Bercem Kiran-Yildirim et al.
Summary: In this study, the structural composition of commercial kappa (kappa)-, iota (iota)-, lambda (lambda)-carrageenans was examined using H-1 NMR spectroscopy, and the IRI activity of these different carrageenan samples was investigated in sucrose solution. The results revealed that the IRI activities varied among different carrageenan suppliers, which may be attributed to structural and possibly other compositional differences.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Wang Wen-qiong et al.
Summary: This study found that under higher temperature and alkaline conditions, the formation of whey protein gel was accelerated, with increased exposure of tryptophan on the protein surface leading to higher hydrophobicity of the protein gel.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Nidia Casas-Forero et al.
Summary: Adding 20 g/100 g of cryoconcentrate blueberry juice (CBJ) can enhance the gel structure, showing the highest gelling and melting temperatures, as well as significantly increasing initial gel strength, hardness, gumminess, and chewiness. Furthermore, CBJ contains rich bioactive components, maintaining the quality of the gelatin gel.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Polymer Science
Jilong Wang et al.
Summary: In this study, calcium alginate/agar 3D structures were printed with high resolution and tailorable mechanical properties by a thermal-assisted 3D printing method. The introduction of agar altered the rheological properties of the ink, increasing its viscosity for higher precision. The crosslinking of calcium alginate affected the swelling behavior and mechanical properties of printing gels after printing.
Article
Polymer Science
Svetlana R. Derkach et al.
Summary: Polyelectrolyte complexes of sodium alginate and gelatin obtained from cold-blooded fish were studied for their potential application as structure-forming agents in food hydrogels. The mass ratio of sodium alginate to gelatin played a crucial role in the sol-gel transition and rheological behavior of the complexes. The observed rheological behavior characterized the gels formed by fish gelatin modified with sodium alginate as typical viscoelastic soft matter, with certain stress thresholds indicating the gel strength limit.
Article
Food Science & Technology
Vahideh Sarabi-Aghdam et al.
Summary: The study examined the effects of adding basil seed gum (BSG) to whey protein isolate (WPI) dispersions on phase behavior, flow properties, and viscoelastic behavior. Results showed that increasing BSG concentration significantly enhanced the rheological properties and viscoelastic behavior of the solutions. The addition of BSG also influenced the temperature sensitivity and gelation temperature of WPI.
FOOD SCIENCE & NUTRITION
(2021)
Article
Chemistry, Applied
Carlos G. Lopez et al.
Summary: This study found that the addition of HCl promotes gel formation of carboxymethyl cellulose, while the addition of NaOH suppresses it. At neutral pH, the storage modulus of NaCMC gels at a given concentration does not vary significantly.
CARBOHYDRATE POLYMERS
(2021)
Review
Chemistry, Multidisciplinary
Santiago Correa et al.
Summary: Advances in hydrogel technology have led to diverse applications in medicine and environmental engineering, providing solutions for various diseases and medical conditions. Collaboration across disciplines is essential for the development of contemporary hydrogels to accomplish complex biological tasks in different fields.
Article
Chemistry, Applied
Wenjia Yan et al.
Summary: The combination of SPI and SBP can be used to prepare an IPN hydrogel with tunable properties. The addition of probiotics resulted in changes in gel properties, decreasing storage modulus and hardness. Probiotics exposed tryptophan-containing extension regions within SPI molecules and hindered the formation of covalent cross-links or physical interactions during gelation.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Yejun Zhong et al.
Summary: The study investigates the impact of protein-polyphenol interactions on the formation of heat-set protein hydrogels. It was found that hydrogen bonding was the main interaction between whey protein isolate (WPI) and puerarin (PUE). By altering the polyphenol concentration, the rheological properties of the hydrogels could be modulated, with increases in complex shear modulus, hardness, and resilience observed with higher PUE levels. This research offers valuable insights for fortifying functional foods with polyphenol-based nutraceuticals like puerarin.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Tao Zhang et al.
Summary: The study investigated the structural changes of konjac glucomannan (KGM) during heat-induced gelation, revealing that gelation requires both heat and alkali-induced deacetylation. Deacetylation was found to be the rate-determining step in the process, leading to particle aggregation and interaction to form a network structure. This understanding was aided by Dynamic Light Scattering (DLS) and Atomic Force Microscopy (AFM) results.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Mohamed Salem Elfaruk et al.
Summary: The addition of salt enhances the storage modulus, gel-sol transition temperature, thermal stability, and helical aggregation of polysaccharides, while decreasing water mobility and transforming the microstructure. These changes are intimately associated with dynamic interactions at the molecular level.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Longchen Shang et al.
Summary: This study investigated the effects of different types of starches and frozen conditions on the water retention capacity and texture properties of frozen KGM-Starch blended gel. Results showed that starch types and concentrations significantly affected the syneresis rate, water holding capacity, and texture properties of the gel. Additionally, different starch types could improve the frozen-thawed stability of the KGM gel.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Fang Fang
Summary: This study investigated the effects of konjac glucomannan (KGM) on the gel formation of waxy potato starch (WPS) under low shear. The results showed that KGM accelerated the gel formation process and enhanced the elasticity and storage modulus of the gel. Strong synergistic effects of shear and KGM on the viscosity and storage modulus were observed during the gel formation process, independent of the properties of the KGM dispersion.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Shiliang Dong et al.
Summary: The adhesive performance of CMC hydrogels under different conditions was studied, and the optimal CMC type and conditions for cigar wrapper application were identified. The experimental results showed that hydrogels prepared using boiled water at neutral pH exhibited good adhesive behavior and were not significantly affected by storage temperature.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Engineering, Chemical
Majid Pilevaran et al.
Summary: The study focused on developing a heat-induced hydrogel consisting of whey protein concentrate (WPC) and different concentrations of xanthan gum (XG) to improve the texture and thermal stability. The addition of XG resulted in higher porosity and water-holding capacity in the hydrogel, while reducing elasticity compared to WPC hydrogel. The WPC-XG composite hydrogel exhibited increased thermal stability and ability to retain water, making it a potential candidate for applications in the food industry.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Food Science & Technology
Jia-Nan Yan et al.
Summary: This study evaluated the gel and microstructure properties of scallop male gonads hydrolysates (SMGHs) combined with xanthan gum (XG). The addition of XG significantly improved the rheological properties of SMGHs, indicating a strong binding between SMGHs and XG. The SMGHs/XG gel showed potential to be applied in the food industry, especially in delivery systems for bioactive compounds.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Agriculture, Multidisciplinary
Saeedeh Shahbazizadeh et al.
Summary: The study demonstrates that cress seed gum (CSG) can be a promising polysaccharide for preparing physically cross-linked hydrogel as a curcumin delivery system. CSG hydrogel can protect curcumin during food thermal processing and digestion time, making it a valuable ingredient in modern food formulations.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Ya-Ru Wang et al.
Summary: The study found that adding 200 mM calcium ions to the RG/SBP composite gels can enhance their performance, including rheological properties, textural properties, and water holding capacity. The addition of SBP and calcium ions strengthens the hydrophobic interaction between RG molecules and improves gel formation.
Article
Chemistry, Applied
Peineng Zhu et al.
Summary: The research revealed a modified pH-shifting method for the preparation of pea protein gels with superior strength, forming a strong and elastic gel network structure under high temperature conditions, demonstrating excellent mechanical strength and water holding capacity.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Rui Lai et al.
Summary: The study found that adding zein or conducting freeze-thaw treatment can improve the storage modulus of KGM composite gels, but excessive zein content may cause partial phase separation. By determining the target characteristics ratio of the final product, composite gels can be better prepared.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Baoping Yang et al.
Summary: The relaxation mechanics of hydrogels depend on how stresses are dissipated: through the polymeric network, through the flow of the entrapped solvent, or through both mechanisms. Particulate protein gels present two well identified and separated relaxation regimes: poroelastic and viscoelastic.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Tao Zhang et al.
Summary: In this study, sugar beet pectin was modified by alkaline treatment at both 25 degrees C and 3 degrees C to produce gel-type pectins with stable elastic gel properties. The low temperature effectively inhibited the beta-elimination of SBP and resulted in higher molecular weight and galacturonic acid content. SBP treated under pH 11 and 12 at 3 degrees C exhibited low degree of methylation and acetylation, forming stable elastic gels that were confirmed to be frequency-independent through rheological analysis.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Zhendong He et al.
Summary: The study showed that composite gels with 0.1% Lycium barbarum polysaccharides exhibited the greatest functional value, while gels with 1% LBP had higher porosity. Whey protein formed different types of gels at varying pH levels, but showed no significant difference in hydration properties.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Peiyuan Li et al.
Summary: The study found that oil droplets were always located in the casein-dominant regions regardless of the polymer types used for preparing emulsions. As Alg concentration increased, the gelation time of composite emulsion gels shortened, and the incorporation of oil droplets also affected the phase separation rate and extent between Alg and caseins.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Wafa Taktak et al.
Summary: This study aimed to prepare emulsion gels based on European eel skin gelatin (ESG), which exhibited interesting antioxidant and functional properties. The ESG was able to stabilize European eel oil (EO) emulsions effectively, showing a rigid and cohesive gel network with effective entrapment of EO.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Zhenyu Li et al.
Summary: This study evaluated composite gels prepared with konjac glucomannan (KGM) and gum arabic (GA) using various analytical methods, revealing gel stratification at certain concentrations, changes in microstructure with GA concentration, and increases in water solubility and water absorption with higher GA concentrations. Rheological analysis showed the gels to be non-Newtonian pseudoplastic fluids with different deformation characteristics.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Nan Wang et al.
Summary: The study confirmed the formation of hydrogen bonds between FUC and KC, with the addition of KC significantly improving water retention and frost resistance of FUC. The FUC-KC mixtures displayed higher gelling nature and thermal stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Materials Science, Multidisciplinary
Marcos Bertuola et al.
Summary: This study investigated the printability and rheological properties of gelatin-alginate-hyaluronic acid inks mixed with bioactive glass for 3D bioprinting. The addition of bioactive glass impacted the storage modulus and viscosity of the inks, but improved the printing fidelity and tensile modulus of the scaffolds. Furthermore, the scaffolds showed the formation of hydroxyapatite layer and supported the attachment and growth of fibroblasts, suggesting their potential for soft tissue regeneration research.
JOURNAL OF MATERIALS SCIENCE
(2021)
Article
Food Science & Technology
Joel Enrique Pena-Chaidez et al.
Summary: The study found that the PSBIP-SA system exhibits cosolubility at low concentrations, behaving as a shear-thinning fluid; frequency studies showed that SA concentrations higher than 20 g/L can enhance the mechanical spectra, improving the properties of binary gels; viscoelastic analyses indicated that SA reduces the random associations of proteins in mixed gels.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Farnaz Ahmadzadeh Nobari Azar et al.
Summary: The study successfully encapsulated olive leaf extract in nanostructured lipid carrier and loaded it into a pectin-sodium caseinate hydrogel network, maintaining its antioxidant properties. The OLE-NLC containing hydrogel showed good retention of antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Chengrong Wen et al.
Summary: Different charged amino acids, such as arginine and glutamic acid, have varying effects on the gel properties of calcium-iota-carrageenan, with arginine and glutamic acid weakening the water mobility of the gel, while glutamine has no significant influence. Additionally, glutamine stabilizes the gel structure through hydrogen bonding and weak electrostatic interaction, while arginine and glutamic acid affect gel formation through hydrogen bonding and strong electrostatic interaction.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Mengdi Yin et al.
Summary: Fish gelatin modified with xanthan gum is a promising alternative to mammalian gelatin in low-fat yogurt production, showing improved rheological properties. The addition of xanthan gum has a significant impact on the storage modulus in the gel system.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Yue Dong et al.
Summary: Carrageenan-based delivery systems for bioactive ingredients show great potential in the food industry, with various types such as nanoparticles, hydrogels, emulsions, and complexes. Factors affecting the performance of these systems include carrageenan type, crosslinking agents, and material adding order. Future research trends involve combining different delivery systems and developing new environmentally responsive systems.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Polymer Science
Yiluo Hu et al.
Summary: Agarose/succinoglycan hydrogels exhibit significantly improved flexibility, stability, and swelling pattern compared to agarose gels alone, and they also demonstrate pH-responsive drug delivery of ciprofloxacin. The non-toxicity of these hydrogels makes them potential natural biomaterials for biomedical applications.
Article
Food Science & Technology
Juliana Nascimento da Costa et al.
Summary: The study found that structured guava produced by adding agar and low acyl gellan formed a complete gel network at around 20 degrees Celsius, maintaining stability of ascorbic acid, total antioxidant activity, and total extractable polyphenols. While the use of agar and GG did not interfere with the antioxidant properties of the product, they did influence the texture and appearance of SG.
Article
Materials Science, Multidisciplinary
Pei Zhuang et al.
Summary: A novel 3D printable nanocomposite starch hydrogel was developed with enhanced biocompatibility for promoting 3D cell growth, utilizing gelatin nanoparticles and collagen. The unique rheological properties of the hydrogel, along with the homogeneous microporous structure containing collagen fibers and gelatin nanoparticles, support cell attachment and proliferation. The cell metabolic activity study confirmed the remarkable enhancement of biological function of the developed starch hydrogel, making it a highly desirable bio-ink for advancing 3D tissue engineering.
ADVANCED MATERIALS TECHNOLOGIES
(2021)
Article
Food Science & Technology
Feng Liu et al.
Summary: In this study, SPI-glc conjugate gels were prepared using wet Maillard reaction, with the highest degree of grafting achieved at 4 hours. These conjugate gels exhibited slower digestion kinetics after gastric digestion.
FOOD STRUCTURE-NETHERLANDS
(2021)
Article
Chemistry, Applied
Ruquan Zhang et al.
Summary: Hydrogels with thixotropic and pH-sensitive properties, fabricated from xanthan gum and hyperbranched-Dglucan crosslinked with sodium trimetaphosphate, exhibit injectability and controlled release behavior. The introduction of TM3a results in higher yield stress and elastic modulus, along with pH-dependent swelling and controlled release properties, making them suitable for tissue engineering and drug release applications.
CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS
(2021)
Review
Public, Environmental & Occupational Health
Andri Frediansyah
Summary: Carrageenan has demonstrated strong antiviral activity against various coronaviruses and non-coronaviruses, although clinical trials are needed to evaluate its specific efficacy for COVID-19 treatment despite some positive results in conjunction with other oral medications.
CLINICAL EPIDEMIOLOGY AND GLOBAL HEALTH
(2021)
Article
Food Science & Technology
Dominique Larrea-Wachtendorff et al.
Summary: Starch-based hydrogels are natural polymeric structures with high scientific interest, and the starch source and processing time have significant effects on gel formation and physical characteristics. Tapioca and rice starch HPP hydrogels showed better performance, while rice, wheat, and corn starch HPP hydrogels exhibited a cream-like structure.
FOOD ENGINEERING REVIEWS
(2021)
Article
Biochemistry & Molecular Biology
A. R. Yousefi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Review
Nanoscience & Nanotechnology
Andrew C. Daly et al.
NATURE REVIEWS MATERIALS
(2020)
Article
Food Science & Technology
Juan M. Montes de Oca-Avalos et al.
FOOD AND BIOPROCESS TECHNOLOGY
(2020)
Article
Food Science & Technology
Wenjia Yan et al.
FOOD AND BIOPROCESS TECHNOLOGY
(2020)
Article
Chemistry, Applied
Yuejia Ning et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Biochemistry & Molecular Biology
Ruquan Zhang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Materials Science, Multidisciplinary
Anjula Katoch et al.
Article
Chemistry, Applied
Marta Martinez-Sanz et al.
CARBOHYDRATE POLYMERS
(2020)
Article
Chemistry, Applied
Kang Liu et al.
CARBOHYDRATE POLYMERS
(2020)
Review
Polymer Science
Reza Mohammadinejad et al.
Article
Chemistry, Applied
Xiuping Liang et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Xiang-Ru Kong et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Hacer Acar et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Biochemistry & Molecular Biology
Andressa Renatta Simao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
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