Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose

Jiang, Yang; Liu, Lingli; Wang, Bijia; Yang, Xu-Zhao; Chen, Zhize; Zhong, Yi; Zhang, Linping; Mao, Zhiping; Xu, Hong; Sui, Xiaofeng

doi:10.1016/j.foodhyd.2019.01.028

Cited by 76 publications

(27 citation statements)

References 45 publications

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“…Curdlan is a water-soluble β-(1,3)-glucan extracted from Alcaligenes faecalis, and curdlanbased emulsion gels can be obtained after heating emulsions, while cold-set after pre-heating is normally used to prepare carrageenan-, agar-, and gellan gum-based emulsion gels (Jiang, et al, 2019). The gelation mechanism involves forming double helices and cross-linking helical domains to create a three-dimensional structure during cooling (Nishinari & Takahashi, 2003).…”

Section: Polysaccharide-based Bulk Emulsion Gelsmentioning

confidence: 99%

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Lin

Kelly

Miao

2020

Trends in Food Science & Technology

217

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Polysaccharide-based Bulk Emulsion Gelsmentioning

confidence: 99%

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Lin

Kelly

Miao

2020

Trends in Food Science & Technology

217

View full text Add to dashboard Cite

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“…[508,512] Active fillers (so-called bound fillers) are connected to the gel network and contribute to the gel strength, whereas inactive (unbound) fillers have a low chemical affinity towards the gel matrix and do not interact or interact minimally with the gel matrix. [508] The rheological, structural, and microstructural properties of emulsion gels can be affected by controlling the emulsion types, [513][514][515][516][517] matrix materials, and interactions, [518][519][520][521][522][523][524][525] oil content, [526][527][528][529] filler and particle size distribution, [512,530,531] gelling methods, [510,528,532] etc.…”

Section: Emulsion Hydrogelsmentioning

confidence: 99%

Hydrogel: Diversity of Structures and Applications in Food Science

Jia

Luo

2021

Food Reviews International

115

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Hydrogels are a series of soft and wet materials with three dimensions of crosslinked networks. Hydrogels have attracted great attention due to their diverse functional properties, and their wide range of applications, such as in soft robots and actuators, stretched electronic devices, tissue engineering materials, controlled-release drug delivery vehicles, biomedicine materials, food science, and (bio)sensors. In general, there are four core concerns in hydrogel science, including the polymer source, structure fabrication, gel function, and gel applications. According to the logic that the "structure determines function", it is believed that rational design of structures can effectively regulate the functions and applications of hydrogels. Hence, in the current review, "structure" as the core topic will be highly regarded, and the crosslinking mechanisms and structural diversity of hydrogels are comprehensively summarized. Additionally, hydrogels also show their great application potential in food science. Hence, the current review also pays more attention to the application of hydrogels in food nutrition and health, food engineering and processing, and food safety. It is whished that this review not only serves as a reference for improving the comprehensive understanding of the structural design of hydrogels but also provides a forward-looking idea for hydrogel applications in food science.

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“…Biopolymers play a critical role as thickening and moisturizer agents. A range of biopolymeric hydrogel has been fabricated for skin and hair care products [ 110 ]. Biopolymer based emulsions spread have been proved to be significantly better on the sensitive skin compared to those containing conventional based polymers [ 111 ].…”

Section: Biopolymer-based Materials In Obstetrics and Gynecologicamentioning

confidence: 99%

The Role of Biopolymer-Based Materials in Obstetrics and Gynecology Applications: A Review

et al. 2021

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Biopolymers have gained tremendous attention in many daily life applications, including medical applications, in the past few years. Obstetrics and gynecology are two fields dealing with sensitive parts of the woman’s body and her newborn baby, which are normally associated with many issues such as toxicity, infections, and even gene alterations. Medical professions that use screening, examination, pre, and post-operation materials should benefit from a better understanding of each type of material’s characteristics, health, and even environmental effects. The underlying principles of biopolymer-based materials for different obstetric and gynecologic applications may discover various advantages and benefits of using such materials. This review presents the health impact of conventional polymer-based materials on pregnant women’s health and highlights the potential use of biopolymers as a safer option. The recent works on utilizing different biopolymer-based materials in obstetric and gynecologic are presented in this review, which includes suture materials in obstetric and gynecologic surgeries, cosmetic and personal care products, vaginal health, and drug delivery; as well as a wound dressing and healing materials. This review highlights the main issues and challenges of biopolymers in obstetric and gynecologic applications.

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Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose

Cited by 76 publications

References 45 publications

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Hydrogel: Diversity of Structures and Applications in Food Science

The Role of Biopolymer-Based Materials in Obstetrics and Gynecology Applications: A Review

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