Development of (5-(4,6-dichlorotriazinyl) aminofluorescein) DTAF-labelled polysaccharides for characterization of microstructure and phase distribution of composite hydrogel visualization of hydrogels using CLSM

Effects of konjac glucomannan on the structure, properties, and drug release characteristics of agarose hydrogels

(2018) Yi Yuan et al.   CARBOHYDRATE POLYMERS

Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel

(2018) Yun Zhou et al.   FOOD CHEMISTRY

A Review on Konjac Glucomannan Gels: Microstructure and Application

(2017) Dan Yang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Development of 5-(4,6-dichlorotriazinyl) aminofluorescein (DTAF) staining for the characterisation of low acyl gellan microstructures

(2016) A.B. Norton et al.   FOOD HYDROCOLLOIDS

Synergistic gelation of gelatin B with xanthan gum

(2016) Chang-Sheng Wang et al.   FOOD HYDROCOLLOIDS

Methods for investigation of diffusion processes and biopolymer physics in food gels

(2015) Ulrike Einhorn-Stoll et al.   Current Opinion in Food Science

Enhanced gelation properties of purified gellan gum

(2014) Damian Martin Kirchmajer et al.   CARBOHYDRATE RESEARCH

DTAF Dye Concentrations Commonly Used to Measure Microscale Deformations in Biological Tissues Alter Tissue Mechanics

(2014) Spencer E. Szczesny et al.   PLoS One

Influence of Nongelling Hydrocolloids on the Gelation of Agarose

(2013) Natalie Russ et al.   BIOMACROMOLECULES

Fluorescent Labeling and Characterization of Cellulose Nanocrystals with Varying Charge Contents

(2013) Tiffany Abitbol et al.   BIOMACROMOLECULES

Food Gels: Gelling Process and New Applications

(2011) Soumya Banerjee et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology

(2011) Takahiro Funami   FOOD HYDROCOLLOIDS

Multiphase visualisation of fat containing β-lactoglobulin–κ-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining

(2008) Andrej Heilig et al.   LWT-FOOD SCIENCE AND TECHNOLOGY