Results 21 to 30 of about 109,376 (204)

GelMA/κ-carrageenan double-network hydrogels with superior mechanics and biocompatibility

RSC Advances, 2023
Hydrogels are crosslinked hydrophilic polymer networks of high-water content. Although they have been widely investigated, preparing hydrogels with excellent mechanical properties and biocompatibility remains a challenge.
Xueqi Gan, Chen Li, Jiyu Sun, Xidan Zhang, Min Zhou, Yi Deng, A. Xiao   +6 more
semanticscholar   +1 more source

Thermorheological Behavior of κ-Carrageenan Hydrogels Modified with Xanthan Gum

Fluids, 2023
Hydrocolloids are long-chain biopolymers that can form viscous solutions or gels when dissolved in water. They are employed as rheological modifiers in various manufacturing processes or finished products.
Pietro Renato Avallone, Simona Russo Spena, S. Acierno, Maria Giovanna Esposito, Andrea Sarrica, Marco Delmonte, R. Pasquino, N. Grizzuti   +7 more
semanticscholar   +1 more source

Intraoral Drug Delivery: Highly Thiolated κ-Carrageenan as Mucoadhesive Excipient

Pharmaceutics, 2023
Aim: This study aims to design a novel thiolated κ-carrageenan (κ-CA-SH) and evaluate its potential as an excipient for the design of mucoadhesive drug delivery systems.
G. Kali, Andrea Fürst, Nuri Ari Efiana, Aida Dizdarević, A. Bernkop‐Schnürch   +4 more
semanticscholar   +1 more source

A Contribution to Improve Barrier Properties and Reduce Swelling Ratio of κ-Carrageenan Film from the Incorporation of Guar Gum or Locust Bean Gum

Polymers, 2023
In this study, galactomannan (GM), including guar gum (GG) or locust bean gum (LG), was incorporated into a κ-carrageenan film to improve barrier properties and reduce the swelling ratio (SR). The effects of that with different concentrations on optical,
Ruixuan Wang, Song Zhang, Shuaicheng Liu, Yuqi Sun, Hongyan Xu   +4 more
semanticscholar   +1 more source

Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans

Heliyon, 2021
In the production of biopolymers, the processing operations (e.g. extraction and drying) involve some degradation of the polysaccharide-causing structural and functional changes in final products.
Kairit Eha, Tõnis Pehk, Ivo Heinmaa, Aleksei Kaleda, Katrin Laos   +4 more
doaj   +1 more source

K-Carrageenan Stimulates Pre-Osteoblast Proliferation and Osteogenic Differentiation: A Potential Factor for the Promotion of Bone Regeneration?

Molecules, 2021
Current cell-based bone tissue regeneration strategies cannot cover large bone defects. K-carrageenan is a highly hydrophilic and biocompatible seaweed-derived sulfated polysaccharide, that has been proposed as a promising candidate for tissue ...
Wei Cao, Jianfeng Jin, Gang Wu, Nathalie Bravenboer, Marco N. Helder, Janak L. Pathak, Behrouz Zandieh-Doulabi, Jolanda M. A. Hogervorst, Shingo Matsukawa, Lester C. Geonzon, Rommel G. Bacabac, Engelbert A. J. M. Schulten, Jenneke Klein-Nulend   +12 more
doaj   +1 more source

Ultrasound-assisted depolymerization of kappa-carrageenan and characterization of degradation product

Ultrasonics Sonochemistry, 2021
Degradation of polysaccharides to afford low-molecular-weight oligosaccharides have been shown to produce new bioactivities that are not present in the starting material. The simplicity of ultrasonic treatment in the degradation of a polysaccharide, such
Mariel G. Tecson, Lucille V. Abad, Virgilio D. Ebajo, Jr., Drexel H. Camacho   +3 more
doaj   +1 more source

Preparation of κ-carrageenan oligosaccharides by photocatalytic degradation: Structural characterization and antioxidant activity. [PDF]

Food Chem X
Li Z, Cheong KL, Song B, Yin H, Li Q, Chen J, Wang Z, Xu B, Zhong S.   +8 more
europepmc   +2 more sources

The Impact of Combination of Ozonation and Ultrasonication Process on Morphological and Chemical Properties of κ-Carrageenan

Reaktor, 2019
Carrageenan application in the biomedical field is influenced by the size of molecular weight. Depolymerization process is needed for changing the high molecular weight (HMW) fraction of κ- carrageenan into low molecular weight fraction (LMW) of κ ...
Nurfiningsih Nurfiningsih, Ratnawati Ratnawati, Aji Prasetyaningrum   +2 more
doaj   +1 more source

Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation

Gels, 2022
The physicochemical properties of κ-carrageenan gels and their ester forms derived from different fatty-acid saturations were characterized and compared with those of native κ-carrageenan.
Yoga W. Wardhana, Nuur Aanisah, Iyan Sopyan, Rini Hendriani, Anis Y. Chaerunisaa   +4 more
doaj   +1 more source