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 …

The increasing occurrence of obesity and other non-communicable diseases has shifted the
human diet towards reduced calorie intake. This drives the market to develop low-fat/non-fat …

This study aimed to investigate how varying concentrations (0.01–0.5%, w/v) and molecular
weights (50, 500, 1500 kDa) of hyaluronic acid (HA) affect the physicochemical properties of …

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 …

Three-dimensional porous sodium alginate/gellan gum aerogels (SAG aerogels) were
prepared by the method of freeze-drying and ion cross-linking for the removal of methylene …

In the present study, the synergetic gelation of curdlan gum (CG) and gellan gum (CG) at
different biopolymer ratios were investigated. The optimal gelation of CG and GG was …

Hydrogels are important bionic materials that can be used in a wide variety of biomedical
applications. Artemisia sphaerocephala Krasch polysaccharide (ASKP) has been …

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 …

Bone augmentation has an enormous demand in oral clinical treatment. Although there are
various options available for clinical management to address it, these approaches could …

Sodium caseinate (NaCN) and methyl cellulose (MC) were used as emulsifiers and structure-
modifying agents to prepare composite emulsion gels at 10.0% of oil phase fraction (v/v) …