Recent trends on gellan gum blends with natural and synthetic polymers: A review-Reference-Cited by-同舟云学术

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Recent trends on gellan gum blends with natural and synthetic polymers: A review

Published:2018-04 Issue: Volume:109 Page:1068-1087
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zia Khalid Mahmood,Tabasum Shazia,Khan Muhammad Faris,Akram Nadia,Akhter Naheed,Noreen Aqdas,Zuber Mohammad

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference206 articles.

1. Sustained release gastroretentive tablet of metformin hydrochloride based on poly (acrylic acid)-grafted-gellan

2. Aceclofenac-loaded unsaturated esterified alginate/gellan gum microspheres: In vitro and in vivo assessment

3. The composite hydrogels of polyvinyl alcohol–gellan gum-Ca2+ with improved network structure and mechanical property

4. Novel in situ gel systems based on P123/TPGS mixed micelles and gellan gum for ophthalmic delivery of curcumin

5. Gelation of gellan – A review

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1. Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape;Food Hydrocolloids;2025-01

2. Development of novel protein-rich foods: Studies of composite hydrogels formed from potato proteins and gellan gums with different degrees of acylation;Food Hydrocolloids;2024-12

3. Tailoring oleogel-in-hydrogel pickering emulsion fluid gels as an oral delivery system for different levels of dysphagia: From microstructure to rheological properties;Food Hydrocolloids;2024-11

4. Effects of fermentation conditions on molecular weight, production, and physicochemical properties of gellan gum;International Journal of Biological Macromolecules;2024-11

5. Bacterial extracellular biopolymers: Eco-diversification, biosynthesis, technological development and commercial applications;International Journal of Biological Macromolecules;2024-11

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