The DOI matches its Crossref record; 110 of the 110 references it cites were found in a registry or an index.
Egg-box model-based gelation of alginate and pectin: A review
Abstract
Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties. The gelation mechanisms of alginate and pectin, known as egg-box model, were believed to be basically the same, because their Ca-binding sites show a mirror symmetric conformation. However, studies have found that the formation and the structure of egg-box dimmers between alginate and pectin were different. Very few studies have reviewed those differences. Therefore, this study was proposed to first summarize the intrinsic and extrinsic factors that can influence the gelation of alginate and pectin. The differences in the effect of these factors on the gelation of alginate and pectin were then discussed. Meanwhile, the similarity and difference in their gelation mechanism was also summarized. The knowledge gained in this review would provide useful information for the practical applications of alginate and pectin.
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Cites
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Cited by
Ions-induced gelation of alginate: Mechanisms and applications
Hu, C., Lu, W., Mata, A., Nishinari, K., & Fang, Y. (2021) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2021.02.086 · Cited by 600
Self-citationDevelopment of alginate-based hydrogels: Crosslinking strategies and biomedical applications
Tan, J., Luo, Y., Guo, Y., Zhou, Y., Liao, X., Li, D., Lai, X., & Liu, Y. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.124275 · Cited by 308
Mechanical Properties of Alginate Hydrogels Cross-Linked with Multivalent Cations
Malektaj, H., Drozdov, A. D., & deClaville Christiansen, J. (2023) · Polymers · doi:10.3390/polym15143012 · Cited by 284
Razavi, S., Janfaza, S., Tasnim, N., Gibson, D. L., & Hoorfar, M. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106882 · Cited by 263
Feng, S., Yi, J., Ma, Y., & Bi, J. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108741 · Cited by 90
Metadata
- Authors
- Cao, L., Lu, W., Mata, A., Nishinari, K., & Fang, Y.
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2020-08
- Volume
- 242
- Pages
- 116389
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W3025718558
- Cited by
- 917
- References
- 110
- FWCI
- 51.46
- Type
- journal article
- Language
- en
- Open access
- closed
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- Cao, L., Lu, W., Mata, A., Nishinari, K., & Fang, Y. (2020). Egg-box model-based gelation of alginate and pectin: A review. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2020.116389
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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