Background Due to high water content, low calorie and appealing textural characteristics,
gel-related foods have recently obtained great interest in the food industry. Compared with …

Natural bio‐based materials used in wound dressings have been continuously developed in
recent years, and have certain advantages in water retention, biocompatibility, and …

In this study, the reinforcement effects of carboxymethylated cellulose nanofibrils (CNF) with
different carboxyl degree of substitution (0, 0.36, 0.72, and 1.24 mmol/g) on microstructure …

This study aimed to explore the synergistic effect between κ-carrageenan (KC) and senna
tora gum (STG). Firstly, we found that the texture parameters, freeze-thaw stability and …

As animal-fat analogs, polysaccharide-emulsion gels with different ratio of methylcellulose
(MC) to deacetylated konjac glucomannan (DKG) ratios (DKG: MC= 2: 8–8: 2) were …

Specific foods such as connective tissue analogues are increasingly popular for the growing
market demands. Hydrogels are considered to possess the potential to simulate connective …

In this study, a novel gelling polysaccharide with a yield of~ 6.7%(dry basis) was obtained
from Nicandra physalodes (Linn.) Gaertn. seeds, and subsequent structural analysis …

To comprehend the intricate interplay of five common food polysaccharides, κ-Carrageenan
(KC), konjac glucomannan (KGM), locust bean gum (LBG), low-acyl gellan gum (LAG), and …

Designing composite food gels with polysaccharide-protein mixtures as building materials
has recently attracted increasing attention in the food industry. By this way, it is feasible to …

Synergistic interaction gels could be formed by synergistic type-A and type-B bindings
between konjac glucomannan (KGM) and xanthan during cooling. Adding salt ions …