Chitosan/squid ring teeth protein hydrogels for the controlled release of curcumin DOI
Shiyu Chen, Xiaoe Chen, Gaofeng Yuan

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 291, P. 139163 - 139163

Published: Dec. 26, 2024

Language: Английский

Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch-Mesona chinensis polysaccharide gels DOI
Jia Kong, Mingyue Shen, Gang Wang

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 156, P. 110322 - 110322

Published: June 14, 2024

Language: Английский

Citations

25
Effects of Premna microphylla turcz polysaccharide on rheological, gelling, and structural properties of mung bean starch and their interactions DOI

Weiqi Fei,

Liyuan Rong,

Xin Qi

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 189, P. 114561 - 114561

Published: May 28, 2024

Language: Английский

Citations

12
Sustained release behavior of lysozyme based on konjac glucomannan/κ-carrageenan composite hydrogels DOI Creative Commons
Guanchen Wu,

Yongpeng Yin,

Cuiping Li

et al.

LWT, Journal Year: 2024, Volume and Issue: 201, P. 116274 - 116274

Published: May 29, 2024

In this study, the gelation mechanism of konjac glucomannan (KGM)/κ-carrageenan (KC) composite hydrogels at different mass ratios and its controlled release ability to lysozyme (Ly) were investigated. With increase KGM proportion, water holding capacity (WHC) hardness first increased then decreased, reached maximum when ratio KC was 1:2. Rheological tests showed that viscoelasticity can be effectively adjusted by changing mixing KC. Fourier transform infrared spectroscopy (FTIR) thermogravimetry confirmed thermal stability enhanced hydrogen bonding as main interaction force between The porous gel network observed scanning electron microscope (SEM). with ratio, pore size decreased increased. addition, adjusting pH environment enhance effect on Ly in vitro experiment Ly. Overall, these findings provide a theoretical basis for development performance-enhanced drug-controlled release.

Language: Английский

Citations

8
Interactions between Dendrobium officinale polysaccharide and κ-carrageenan: Rheological and functional properties DOI

Rongxiang Guo,

Yihang Sun,

Minjie He

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110618 - 110618

Published: Sept. 1, 2024

Language: Английский

Citations

5
Progress of Carrageenan‐Based Films and Coatings for Food Packaging Applications DOI

Xiuchao Wang,

Chuanyan Guo,

Hongge Guo

et al.

Packaging Technology and Science, Journal Year: 2024, Volume and Issue: 37(6), P. 533 - 550

Published: March 23, 2024

ABSTRACT As a polysaccharide extracted from marine red algae, carrageenan has the advantages of biodegradability, nontoxicity and water solubility over petroleum‐based plastics for use as films coatings keeping food fresh. Aqueous solutions can be cast into on plates then made packaging bags, well coated directly onto surfaces, all which are referred to ‘wraps’. To overcome inherent limitations material, physical chemical modifications have been studied. The mechanical, thermal, barrier antibacterial properties modified make it widely applicable extending shelf life products monitoring its freshness. research progress carrageenan‐based wraps in recent years reviewed terms preparation methods, physicochemical properties, gelation mechanisms applications, factors affecting drying rate them analysed. Finally, applications future directions summarized discussed provide useful guidelines further research.

Language: Английский

Citations

4
Complexation of Locust bean gum and κ-carrageenan Microgels, from Aqueous phase to Oil-water interface DOI
Wenxin Jiang,

Xinwei Xiong,

Fengting Li

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 157, P. 110409 - 110409

Published: July 11, 2024

Language: Английский

Citations

4
Effect of deproteinization of polysaccharides from Auricularia auricula-judae on the gel properties of sodium alginate DOI

Yuhua Yang,

Jiarong Wang,

Xuemei Wang

et al.

Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 21, 2025

Language: Английский

Citations

0
Litchi polyphenols and carboxylated cellulose nanofiber synergistically improve the gel properties of κ-carrageenan gels: Insight from rheology, morphology and interaction computational simulation DOI

Guodong Qiu,

Zhenlin Xu,

Jianyong Wu

et al.

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111292 - 111292

Published: Feb. 1, 2025

Language: Английский

Citations

0
Rice bran protein fibril and chitin nanofiber complexes as a new material for fat substitution and saltiness enhancement DOI
Feng Yao, Yu Zhang, Kai Huang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 479, P. 143804 - 143804

Published: March 9, 2025

Language: Английский

Citations

0
Innovative insights into the interaction dynamics and gel properties of myofibrillar protein with structurally diverse pectin DOI
Yu Han, Jian Zhang

Carbohydrate Polymers, Journal Year: 2025, Volume and Issue: unknown, P. 123519 - 123519

Published: March 1, 2025

Language: Английский

Citations

0