Anhydride esterification to regulate water migration and reduce ice crystal formation in κ-carrageenan gel during freezing

Carrageenan and its applications in drug delivery

Li, L., Ni, R., Shao, Y., & Mao, S. (2013) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2013.12.008 · Cited by 597

Carrageenan: Drug Delivery Systems and Other Biomedical Applications

Pacheco-Quito, E.-M., Ruiz-Caro, R., & Veiga, M.-D. (2020) · Marine Drugs · doi:10.3390/md18110583 · Cited by 420

Latest Advances in Cryogel Technology for Biomedical Applications

Memic, A., Colombani, T., Eggermont, L. J., Rezaeeyazdi, M., Steingold, J., Rogers, Z. J., Navare, K. J., Mohammed, H. S., & Bencherif, S. A. (2019) · Advanced Therapeutics · doi:10.1002/adtp.201800114 · Cited by 310

Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage

Chen, L., Tian, Y., Tong, Q., Zhang, Z., & Jin, Z. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.07.122 · Cited by 267

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

He, Y., Guo, J., Ren, G., Cui, G., Han, S., & Liu, J. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127243 · Cited by 233

Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges

Sun, L., Zhu, Z., & Sun, D. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.07.013 · Cited by 168

Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality

Zhao, A., Shi, P., Yang, R., Gu, Z., Jiang, D., & Wang, P. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107446 · Cited by 143

Monocationic salts of carrageenans: Preparation and physico-chemical properties

Robal, M., Brenner, T., Matsukawa, S., Ogawa, H., Truus, K., Rudolph, B., & Tuvikene, R. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.09.032 · Cited by 117

A review of natural polysaccharides for food cryoprotection: Ice crystals inhibition and cryo-stabilization

Sun, X., Wu, Y., Song, Z., & Chen, X. (2021) · Bioactive Carbohydrates and Dietary Fibre · doi:10.1016/j.bcdf.2021.100291 · Cited by 117

Effect of process conditions on the gel viscosity and gel strength of semi-refined carrageenan (SRC) produced from seaweed (Kappaphycus alvarezii)

Bono, A., Anisuzzaman, S. M., & Ding, O. W. (2012) · Journal of King Saud University - Engineering Sciences · doi:10.1016/j.jksues.2012.06.001 · Cited by 113

Self‐Healing Hydrogels: Mechanisms and Biomedical Applications

Xue, L., An, R., Zhao, J., Qiu, M., Wang, Z., Ren, H., Yu, D., & Zhu, X. (2025) · MedComm · doi:10.1002/mco2.70181 · Cited by 79

Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability

Ma, H., Zhang, L., Niu, X., Zhang, Y., Yang, X., & Li, L. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.140067 · Cited by 32

Carrageenan Modifications: Improving Biomedical Applications

Kumar, S., Bhatt, A., & Purohit, P. (2025) · Journal of Polymers and the Environment · doi:10.1007/s10924-025-03501-y · Cited by 26

An oral gel suitable for swallowing: The effect of micronization on the gel properties and microstructure of κ-carrageenan

Song, J., Li, J., Zhong, J., Guo, Z.-P., Xu, J., Chen, X., Qiu, M., Lin, J., Li, H., & Zhang, D. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.132708 · Cited by 25

Fabrication of a hydrophilic pH-intelligent aerogel via a simple cross-linking of sodium alginate, κ-carrageenan and Clitoria ternatea anthocyanins for tracking pork loin quality

Yun, Y., Jin, X., Cheng, X., Wang, Y., Jin, H., Li, J., & Wang, L. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.140933 · Cited by 21

Water-polysaccharide interactions and their properties in freezing conditions

Marelli, F., Pontoriero, D., Antonini, C., & Tagliaro, I. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.124138 · Cited by 17

Effect of potassium salt type on physicochemical properties of carrageenan films and rehydrated hydrogels

Zhao, Y., Ren, Z., Shi, L., & Weng, W. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110595 · Cited by 12

Inhibition mechanisms of ice crystal recrystallization by polysaccharides: a comparative analysis of molecular structures and cryoprotective properties

Zhang, X., Bi, J., Ma, Y., Liu, K., & Yi, J. (2025) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.14414 · Cited by 12

Construction and mechanism of mycoprotein-based meat analogue fibrous structures under the coupled effects of sodium alginate, 3D printing, and freezing

Chen, C., Gao, Y., Xu, H., Yang, D., Zhou, G., & Ye, K. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112427 · Cited by 12

Beyond tradition: Improvement of structural and physicochemical properties of genus Gracilaria agar by steam explosion technology

Wang, C., Lin, M., Yang, Q., Tang, Y., & Guo, Z. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111261 · Cited by 11

Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste

Zhao, N., Guo, C., Liu, Z., Chen, L., Hu, Y., Han, M., Huang, F. Y., Kang, Z., & Feng, X. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.134006 · Cited by 10

Structure transition and gel melioration of ι-carrageenan and non-gelling senna tora gum mixed gel

Fang, J., Chen, X., Xiao, Q., Zhang, Y., Weng, H., Chen, J., Yang, Q., Chen, F., & Xiao, A. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.145790 · Cited by 8

Bidirectional Thermochromic Hydrogel with Wide Response Temperature Regulation for Smart Windows

Hu, Y., Huang, Q., Chen, H., Liang, M., Chen, J., Wang, X., Chen, Z., Jiang, X., & Zhang, Y. (2025) · ACS Applied Materials & Interfaces · doi:10.1021/acsami.5c11165 · Cited by 8

Impact of ultra-high pressure assisted alkaline extraction on properties and structural characteristics of carrageenan

Zheng, M., Wang, L., Hong, T., Li, Z., Zhu, Y., Jiang, Z., Ni, H., Yang, Y., & Ou, Y. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112039 · Cited by 8

Steam Explosion Modified κ-Carrageenan Structure and Its Jelly Application

Lin, M., Yang, Q., Wang, C., & Guo, Z. (2024) · Gels · doi:10.3390/gels10120791 · Cited by 8

Protective effect of L-lysine on silver carp surimi during freezing storage: Gel quality improvement and physicochemical properties

Su, L., Qiu, M., jiang, Q., Li, H., Liu, W., Wang, X., Liu, J., Tu, Z., & Shao, Y. (2025) · LWT · doi:10.1016/j.lwt.2025.117459 · Cited by 7

Investigating the role of pectin's amphiphilic group in ice recrystallisation inhibition

Ma, Y., Bi, J., Wu, Z., & Yi, J. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145683 · Cited by 6

Structure, characterization, and application of a novel thermoreversible emulsion gel fabricated by citrate agar

Zhao, X., Jiang, F., Fang, J., Xu, X., Chen, F., Weng, H., Xiao, Q., Yang, Q., Lin, Y., & Xiao, A. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.134181 · Cited by 6

Amidated Pectin/Nanocellulose Hybrid Cryogel System with a pH-Responsive Release Profile for Small Intestinal Delivery

Feng, S., Laurén, P., Zini, J., Gounani, Z., Bi, J., Yi, J., & Laaksonen, T. (2025) · Gels · doi:10.3390/gels11090700 · Cited by 5

Comparative Study on the Freeze–Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels

Chen, W., Wu, G., Zhang, L., Zhang, L., Shah, B. R., & Xu, W. (2025) · Gels · doi:10.3390/gels11120961 · Cited by 4

Physical, Chemical, and Sensory Characteristics of Star Fruit (Averrhoa carambola L.) Jelly Candy with Various Concentrations of Carrageenan-Konjac and Carrageenan-Pectin

Yudhistira, B., Hamidah, S. R., & Punthi, F. (2024) · AgriHealth Journal of Agri-food Nutrition and Public Health · doi:10.20961/agrihealth.v5i1.85331 · Cited by 4

Whipping performance of partially crystalline emulsions stabilized by milk proteins: Effects of carrageenan blending with xanthan gum and/or guar gum

Xu, H., Huan, H., Huang, M., Gao, Z., Liu, L., Cui, L., Jin, Q., Wang, X., & Jin, J. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112548 · Cited by 3

Synergistic effect of dual mechanical-chemical modification on κ-carrageenan matrix: enhanced esterification efficiency and physicochemical performance

Chen, Z., Xu, X., Xiao, Q., Weng, H., Chen, J., Zhang, Y., Yang, Q., Chen, F., & Xiao, A. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111759 · Cited by 1

A Versatile Cryoprotection Strategy to Improve Frozen Quality of Food Gels Based on Solvent Displacement Strategy

Shi, X., Peng, N., Wang, X., Liu, S., Ding, Y., Zhou, X., & Zhu, S. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70534 · Cited by 1

Mechanistic insight into the regulation of gelatin hydrogels structure and gel-forming properties by reactive species in plasma-activated water

Li, M., Gao, R., Wang, X., Jin, W., Zhang, X., Yuan, L., & Shi, T. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.104312 · Cited by 1

Mechanistic insights into freezing behavior in sucrose–pectin systems through experiment and simulation

Xie, Y., Jin, X., & Bi, J. (2026) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2026.125715 · Cited by 1

Construction dual-temperature responsive hydrogel of hydroxypropyl methylcellulose and κ-carrageenan via formation of dynamic semi-interpenetrating physical structure

Sun, M., Wang, Q., An, J., Xu, Q., Li, H., Liu, X., McClements, D. J., Huang, Y., & Pang, Z. (2026) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2026.125344

Pulsed ultrasound-assisted transcritical CO₂ improves the freezing characteristics of fruit and vegetable gel models via ice crystal inhibition

Yang, H., Guo, J., Zhang, Z., Wang, R., Li, H., Shan, Y., & Ding, S. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119698

PNIPAm/HPC/NaCl/CWO Composite Hydrogel with Tunable Phase Transition and Broadband NIR Shielding for Smart Window Applications

Liang, M., Chen, J., Deng, L., Wang, X., Guo, B., Li, X., Chen, Z., & Zhang, Y. (2026) · ACS Applied Materials & Interfaces · doi:10.1021/acsami.6c16136

Ion-specific modulation of hierarchical assembly in hemp protein-carrageenan composite hydrogels: from conformational relaxation to distinct network topologies

Lü, M., Sun, H., Wang, Z., Wang, Z., Liu, L., Sun, B., Huang, Y., Zhu, Y., Qu, M., & Zhu, X. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113424

Synergistic effect of dual mechanical-chemical modification on κ-carrageenan matrix: enhanced esterification efficiency and physicochemical performance

Chen, Z., Xu, X., Xiao, Q., Weng, H., Chen, J., Zhang, Y., Yang, Q., Chen, F., & Xiao, A. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111759 · Cited by 1

Acid hydrolysis of kappa‐carrageenan as a way of gaining new substances for freezing process modification and protection from excessive recrystallisation of ice

Kamińska‐Dwórznicka, A., Antczak, A., Samborska, K., & Lenart, A. (2015) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12820 · Cited by 41

The impact of ι‐ and κ‐carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods

Kamińska‐Dwórznicka, A., Janczewska‐Dupczyk, A., Kot, A., Łaba, S., & Samborska, K. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14987 · Cited by 30

Influence of kappa ‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles

Dong, Y., Huang, Z., Niu, L., & Xiao, J. (2020) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14760 · Cited by 8

The synergistic effect of hydroxypropyl methylcellulose and κ-carrageenan or pectin on anti-freezing

Fang, Y., Liu, C., Luo, S., & Hu, X. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143531 · Cited by 4