The slow release behavior of soy protein isolate/κ-carrageenan composite hydrogel: Effect of konjac glucomannan

Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow

(2021) Qian Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

An innovative konjac glucomannan/ κ‐carrageenan mixed tensile gel

(2021) Di Wu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing

(2021) Jing Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chitosan Hydrogels Incorporating Colloids For Sustained Drug Delivery

(2021) S. Peers et al.   CARBOHYDRATE POLYMERS

Facile preparation of chitosan-dopamine-inulin aldehyde hydrogel for drug delivery application

(2021) Hadi Rahnama et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fucoidan hydrogels induced by κ-carrageenan: Rheological, thermal and structural characterization

(2021) Nan Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The hydration rate of konjac glucomannan after consumption affects its in vivo glycemic response and appetite sensation and in vitro digestion characteristics

(2021) Liping Guo et al.   FOOD HYDROCOLLOIDS

Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties

(2020) Xi Zhou et al.   CARBOHYDRATE POLYMERS

Enhanced intestinal stability and pH sensitive release of quercetin in GIT through gellan gum hydrogels

(2020) Madhumita Dey et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Textural and structural properties of a κ ‐carrageenan–konjac gum mixed gel: effects of κ ‐carrageenan concentration, mixing ratio, sucrose and Ca 2+ concentrations and its application in milk pudding

(2020) Xin Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Interactions between tapioca starch and Mesona chinensis polysaccharide: Effects of urea and NaCl

(2020) Jianhua Xie et al.   FOOD HYDROCOLLOIDS

Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties

(2020) Ying Liang et al.   FOOD CHEMISTRY

Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan

(2019) Zhiyu Li et al.   FOOD CHEMISTRY

Environment sensitive hydrogels for drug delivery applications

(2019) Dilshad Qureshi et al.   EUROPEAN POLYMER JOURNAL

Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide

(2019) Chenying Wang et al.   FOOD HYDROCOLLOIDS

Phase separation in ternary composite cold-set gel of egg yolk/κ-carrageenan/xanthan: Study on rheological and proton mobility properties

(2019) Junhua Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Konjac glucomannan/kappa carrageenan interpenetrating network hydrogels with enhanced mechanical strength and excellent self-healing capability

(2019) Yulong Chen et al.   POLYMER

Controlled release behavior of curcumin from kappa-carrageenan gels with flexible texture by the addition of metal chlorides

(2019) Kazunori Kadota et al.   FOOD HYDROCOLLOIDS

The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat-induced soy protein gels as affected by heating time and temperature

(2018) Chao Wu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends

(2018) Yan Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Gelation of κ-carrageenan/Konjac glucommanan compound gel: Effect of cyclodextrins

(2018) Chao Yuan et al.   FOOD HYDROCOLLOIDS

The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures

(2018) Jie Chen et al.   FOOD HYDROCOLLOIDS

Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel

(2018) Ikram Ullah et al.   FOOD HYDROCOLLOIDS

Interaction between carrageenan/soy protein isolates and salt-soluble meat protein

(2016) Xue-qin Gao et al.   FOOD AND BIOPRODUCTS PROCESSING

Rheology and microstructure of heat-induced fluid gels from Antarctic krill ( Euphausia superba ) protein: Effect of pH

(2016) Yanchao Wang et al.   FOOD HYDROCOLLOIDS

Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care

(2016) Sudhanshu S. Behera et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels

(2015) Tom Brenner et al.   FOOD HYDROCOLLOIDS

Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono-δ-Lactone and Calcium Sulfate-Induced Tofu Gels

(2015) Murekatete Nicole et al.   JOURNAL OF TEXTURE STUDIES

Electrolyte effect on gelation behavior of oppositely charged nanocrystalline cellulose and polyelectrolyte

(2014) Ang Lu et al.   CARBOHYDRATE POLYMERS

Konjac glucomannan, a promising polysaccharide for OCDDS

(2014) Cui Zhang et al.   CARBOHYDRATE POLYMERS

Carrageenan and its applications in drug delivery

(2013) Liang Li et al.   CARBOHYDRATE POLYMERS

Effect of PLA lamination on performance characteristics of agar/κ-carrageenan/clay bio-nanocomposite film

(2013) Jong-Whan Rhim   FOOD RESEARCH INTERNATIONAL

Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels

(2012) Ali Rafe et al.   FOOD HYDROCOLLOIDS

Konjac glucomannan and konjac glucomannan/xanthan gum mixtures as excipients for controlled drug delivery systems. Diffusion of small drugs

(2007) Felipe Alvarez-Manceñido et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS