K-卡拉胶

74. [IF=11.8] Xin Guo, et al. "Dynamically Bonded MXene‑Composite Hydrogel via Confined‑Space Gelation for Multimodal Sensing, Photothermal Response and Human‑Machine Interaction"Small, 2026 Jun;:e74285 73. [IF=5.8] Wenxiu Zheng, et al. "κ-Carrageenan-regulated emulsion hydrogels for sustained delivery of β-carotene"JOURNAL OF FOOD ENGINEERING, 2026 Jun;413:113021 72. [IF=8] Pan Zhang, et al. "Tailoring the structural and textural characteristics of plant-based meat analogues by ice-templating technique"FOOD RESEARCH INTERNATIONAL, 2026 Feb;:118828 71. [IF=8.2] Yanan Yang, et al. "Polysaccharides reinforced sesame oil body interface as 3D printing inks for dysphagia food: focusing on structural characteristics and rheological properties"Food Chemistry-X, 2026 Feb;:103711 70. [IF=5.1] Linjing Huang, et al. "Structure–Function Modulation of Antarctic Krill Protein via Maillard Glycosylation with Mono- and Polysaccharides"Foods, 2026 Apr;15(9):1497 69. [IF=5.1] Bowen Yang, et al. "The Stability and Digestive Characteristics of Soybean Protein Fibril/κ-Carrageenan Composite Gels for Riboflavin Encapsulation"Foods, 2026 Apr;15(9):1491 68. [IF=8.7] Hongrui Dong, et al. "Modified chitosan/oxidized carrageenan composite hydrogels incorporated with sea cucumber protein peptides as a potential novel biomedical material"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Jun;365:152379 67. [IF=13.8] Qiaoli Zhao, et al. "Fabrication of high-performance oleogels using a hydroxypropyl methylcellulose-carrageenan interpenetrating network for quercetin delivery: Effect of carrageenan type"FOOD HYDROCOLLOIDS, 2026 May;:112884 66. [IF=9.8] Yifei Liu et al."Design of structurally enhanced dual-network high internal phase emulsion gels for 3D-printable plant-based fat substitutes using carboxymethyl cellulose/heat-treated soy protein isolate and k-carrageenan."FOOD CHEMISTRY.2025 Dec;:147611 65. [IF=7.2] Shenghui Bi et al."Multiscale Self-Assembled Tannic Acid/Cellulose Nanofibers/Egg White Protein Films with High-Barrier Network Topology and Enhanced Mechanical Properties."Journal of Future Foods.2025 Nov;: 64. [IF=8.5] Chunyu Zhao et al."Cold plasma treatment and tea polyphenols addition synergistically enhance the properties of κ-carrageenan/carboxymethyl chitosan films."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Dec;334:149110 63. [IF=9.8] Fei Gao et al."Incorporation of polysaccharides (κ-carrageenan and flaxseed gum) to improve the stability of rice bran oil body emulsion and oil body oleogel: microstructure, physicochemical stability and digestive properties."FOOD CHEMISTRY.2025 Oct;:146 62. [IF=12.4] Bingjie Hu et al."Modulating mechanisms of pea protein fibrils on the interfacial distribution of diacylglycerol and structural rigidity of emulsion gel."FOOD HYDROCOLLOIDS.2025 Oct;:112152 61. [IF=5.1] Zhaolan Yan et al."Development of Intelligent and Active Gelatin-Based Packaging Film Incorporating Red Onion Anthocyanins and Encapsulated Citronella Oil."Foods.2025 Jan;14(19):3320 60. [IF=8.2] Shihao Lou et al."Development and characterization of composite hydrogels loaded with hawthorn flavonoid microcapsules: Application in cold pork."Food Chemistry-X.2025 Oct;31:103072 59. [IF=8.5] Qingfang Ying et al."Comparison of ferulic acid-crosslinked anthocyanins-fish gelatin-based intelligent hydrogels and films: Characterization and application."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Sep;:147459 58. [IF=12] Xugang Dang et al."All Green Processing Technology of Multifunctional Kappa-Carrageenan-Based Chrome-Free Tanning Agent Toward Efficient and Sustainable Leather Processing."Carbon Neutralization.2025 Sep;4(6):e70060 57. [IF=12.4] Xinghui Wu et al."Effect of natural polyphenols on the structural and properties of soy protein isolate/κ-Carrageenan composite films: A comparative study."FOOD HYDROCOLLOIDS.2026 Mar;172:111955 56. [IF=12.4] Qingqing Li et al."NIR-triggered spatiotemporal control of cinnamaldehyde release in antibacterial pickering emulsion hydrogel for prolonged preservation of table grapes."FOOD HYDROCOLLOIDS.2026 Mar;172:111938 55. [IF=7.2] Yuanyuan Zhong et al."Development and evaluation of an active film based on κ-carrageenan/hydroxypropyl methylcellulose containing pomegranate peel extract and its application for freshness preservation."Journal of Future Foods.2025 Aug;: 54. [IF=12.5] Zhaolan Yan et al."Preparation of intelligent and active κ-carrageenan-based packaging film incorporating bayberry anthocyanins and iron-doped carbon dots for fresh shrimp preservation."CARBOHYDRATE POLYMERS.2025 Aug;:124282 53. [IF=7.2] Yuanyuan Zhong et al."Development and evaluation of an active film based on κ-carrageenan/hydroxypropyl methylcellulose containing pomegranate peel extract and its application for freshness preservation."Journal of Future Foods.2025 Aug;: 52. [IF=12.5] Zhaolan Yan et al."Preparation of intelligent and active κ-carrageenan-based packaging film incorporating bayberry anthocyanins and iron-doped carbon dots for fresh shrimp preservation."CARBOHYDRATE POLYMERS.2025 Aug;:124282 51. [IF=5.1] Wanyi Sun et al."Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels."Foods.2025 Jan;14(15):2631 50. [IF=9.8] Ruihong Dong et al."Anthocyanin-sulfated polysaccharide–ovalbumin nanocomplex: Intestinal absorption mechanism and intracellular antioxidant activity in Caco-2 cells."FOOD CHEMISTRY.2025 Jul;:145472 49. [IF=12.4] Shanan Chen et al."Application of microgels as fat replacers and polyphenol carriers in cheddar cheese."FOOD HYDROCOLLOIDS.2026 Mar;171:111808 48. [IF=12.4] Zhengji Lu et al."Impact of κ-carrageenan and locust bean gum on physicochemical properties and emulsion gel formation in casein-based systems."FOOD HYDROCOLLOIDS.2025 Jun;:111634 47. [IF=13.2] Run Ji et al."Intelligent active double-layer film based on ɛ-polylysine-anthocyanin co-pigmentation effect and Zn‑carbon dot construction: Effects on pork preservation, freshness monitoring and soil microbiology."CHEMICAL ENGINEERING JOURNAL.2025 Sep;519 46. [IF=7.7] Xiangwei Zhu et al."Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Dec;282:136722 45. [IF=11] Yiyi Zhang et al."Regulation of Whey Protein Microparticle Adsorption and Interfacial Film Formation by Polysaccharides for Enhanced Pickering Emulsion Stability."FOOD HYDROCOLLOIDS.2024 Nov;:110879 44. [IF=10.7] Hong Li et al."Pickering high internal phase emulsions stabilized by soy protein isolate/κ-carrageenan complex for enhanced stability, bioavailability, and absorption mechanisms of nobiletin."CARBOHYDRATE POLYMERS.2025 Mar;351:123117 43. [IF=6.7] Shengnan Li et al."The effect of oil types on the droplet shape and rheology of emulsion gels stabilized with camellia saponin."FUEL.2025 Apr;386:134239 42. [IF=11] Siyuan Li et al."Enhanced viability of Lactiplantibacillus plantarun by encapsulation with whey protein isolate fibrils and polysaccharides through layer-by-layer coating."FOOD HYDROCOLLOIDS.2025 Jan;:111105 41. [IF=2.6] Shengnan Li et al."Investigation of the Stability and Bioaccessibility of β-Carotene Encapsulated in Emulsion Gels with Nonspherical Droplets."ACS Food Science & Technology.2025;XXXX(XXX):XXX-XXX 40. [IF=3.8] Fei Chenghao et al."Enhanced therapeutic efficacy of Eupolyphaga sinensis Walker in females through sex-specific metabolomic-pharmacodynamic divergence."Scientific Reports.2025 Feb;15(1):1-20 39. [IF=11] Shuo Zhang et al."Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds."FOOD HYDROCOLLOIDS.2025 Oct;166:111357 38. [IF=7.7] Qi Fang et al."Composite gel based on κ-carrageenan-soybean isolate protein/soy protein fibrils: Focus on structural differences and gel properties."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Mar;:142274 37. [IF=11] Fangxiao Lou et al."Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by Lonic/Nonionic polysaccharides: A network rearrangement mechanism revealed by Rheology and the Sequence of physical processes analysis."FOOD HYDR 36. [IF=11] Yifei Liu et al."3D printing of mycelium-enhanced plant-based protein composites for customizable texture in meat analogues."FOOD HYDROCOLLOIDS.2025 Dec;168:111476 35. [IF=11] Qingfang Ying et al."Polysaccharide modified fish gelatin intelligent hydrogels for reliable monitoring freshness of shrimp (Litopenaeus vannamei)."FOOD HYDROCOLLOIDS.2025 Feb;159:110699 34. [IF=7.7] Shuo Shi et al."Metal-phenolic networks spontaneously reinforced carrageenan-based packaging films with antibacterial and antioxidant properties."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Aug;:135143 33. [IF=11] Zhengji Lu et al."Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration."FOOD HYDROCOLLOIDS.2025 Jan;158:110547 32. [IF=8.5] Yifan Pan et al."Integrated self-assembly and cross-linking technology engineered photodynamic antimicrobial film for efficient preservation of perishable foods."FOOD CHEMISTRY.2024 Dec;460:140543 31. [IF=7.7] Chao Yin et al."Rapid in situ formation of κ-carrageenan-carboxymethyl chitosan-kaolin clay hydrogel films enriched with arbutin for enhanced preservation of cherry tomatoes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jun;:132957 30. [IF=8.8] Hesheng Liu et al."Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion."FOOD CHEMISTRY".2024 Sep;453:139630 29. [IF=6] Donghao Liu et al."Construction and application of a novel bigel system to prepare a nutritional cream."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;198:116000 28. [IF=4.1] Zhen Yao et al."An active derivatization detection method for inline monitoring the isolation of carbohydrates by preparative liquid chromatography."JOURNAL OF CHROMATOGRAPHY A".2024 Feb;:464730 27. [IF=5.2] Yilun Huang et al."Synergistic inhibitory effects of EGCG and chitosan or sodium alginate on 5-hydroxymethylfurfural (HMF) formation in biscuits."Food Bioscience".2024 Feb;:103695 26. [IF=6] Jiajun Zhu et al."Sulfated zwitterionic poly(sulfobetaine methacrylate)/κ-Capacarragan double network hydrogel wound dressing for skin wound repair."EUROPEAN POLYMER JOURNAL".2024 Mar;207:112809 25. [IF=3.4] Lina Ye et al."Strong and Tough Polysaccharides Organohydrogels for Strain, Humidity and Temperature Sensors."Soft Matter.2024 Jan;: 24. [IF=10.7] Shengnan Li et al."Characterization and stability of low-oil emulsion gels with newly shaped droplets stabilized by camellia saponin and k-carrageenan."FOOD HYDROCOLLOIDS.2024 Apr;149:109585 23. [IF=8.2] Haijing Lan et al."Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.10.1016/j.ijbiomac.2023.126852 22. [IF=6] Tong Su et al."Utilization of ovalbumin-ferulic acid-carrageenan Pickering emulsion in baked bread for butter reduction: Bread microstructural properties and quality."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Aug;185:115124 21. [IF=8.8] Ruihong Dong et al."Fabrication of nanocomplexes for anthocyanins delivery by ovalbumin and differently dense sulphate half-ester polysaccharides nanocarriers: Enhanced stability, bio-accessibility, and antioxidant properties."FOOD CHEMISTRY.2024 Jan;432: 20. [IF=6.056] Guoli Chang et al."Preparation and digestive characteristics of myricitrin-loaded nanoemulsion delivery systems with glycated soybean oil body and κ-carrageenan as emulsifiers."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jun;183:114893 19. [IF=5.581] Cai Lei et al."Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree."Food and Bioprocess Technology.2023 Apr;:1-13 18. [IF=9.794] Zixuan Zhou et al."Engineering of hydrogel electrolyte for aqueous Zn||LiFePO4 battery on subzero-temperature adaptability, long cycles and mechanical safety."JOURNAL OF POWER SOURCES.2023 Jun;570:233066 17. [IF=3.662] Jianwei Zheng et al."Preparation and characterization of carboxymethyl chitosan/κ-carrageenan/silver nanoparticles sponge for wound dressing."Materials Today Communications.2023 Jun;35:105818 16. [IF=6.443] Junjie Cao et al."Colorimetric and antioxidant films based on biodegradable polymers and black nightshade (Solanum nigrum L.) extract for visually monitoring Cyclina sinensis freshness."Food Chemistry-X.2023 Jun;18:100661 15. [IF=8.025] Jingxing He et al."Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Apr;235:123899 14. [IF=2.025] Xiaowei Yang et al."Probiotics-loaded carrageenan microspheres for inflammatory bowel disease treatment."Materials Research Express.2023 Feb;: 13. [IF=5.195] Chao Xi et al."Metabolomics of the anti-inflammatory effect of Pueraria lobata and Pueraria lobata var. Thomsonii in rats."JOURNAL OF ETHNOPHARMACOLOGY.2023 Apr;306:116144 12. [IF=8.025] Yuanyuan Xu et al."Effects of polysaccharide thickening agent on the preparation of walnut oil oleogels based on methylcellulose: Characterization and delivery of curcumin."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Mar;232:123291 11. [IF=6.085] Yong-Hui Zhang et al."A Novel κ-Carrageenase from Marine Bacterium Rhodopirellula sallentina SM41: Heterologous Expression, Biochemical Characterization and Salt-Tolerance Mechanism Investigation."Marine Drugs.2022 Dec;20(12):783 10. [IF=5.561] Jintao Guo et al."Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film."Foods.2022 Jan;11(19):3023 9. [IF=11.504] Feifei Shi et al."A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion."FOOD HYDROCOLLOIDS.2023 Jan;134:108081 8. [IF=6.449] Haoyu Jian et al."Immobilization of lager yeast by hydrocolloids as supporting matrix for improving fermentation performance of high gravity brewing."INDUSTRIAL CROPS AND PRODUCTS.2022 Nov;187:115340 7. [IF=6.953] Zhenzhen Huang et al."Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 2022 Jun;211:150 6. [IF=18.808] Lu Fan et al."Photothermal Responsive Microspheres-Triggered Separable Microneedles for Versatile Drug Delivery."Advanced Functional Materials. 2021 Dec 15 5. [IF=4.451] Yiping Tang et al."Oral therapy of recombinant Subtilisin QK-2 potentiates thrombolytic effect in a carrageenan-induced thrombosis animal model."J Funct Foods. 2022 Jan;88:104896 4. [IF=7.514] Na Yan et al."Characterization of degradation products of carrageenan by LC-QTOF/MS with a hypothetical database."Food Chem. 2022 Aug;384:132504 3. [IF=2.863] Juncheng He et al."Effects of two contrasting dietary polysaccharides and tannic acid on the digestive and physicochemical properties of wheat starch."Food Sci Nutr. 2021 Oct;9(10):5800-5808 2. [IF=3.679] Xingyue Sun et al."Extremely stretchable and tough hybrid hydrogels based on gelatin, κ-carrageenan and polyacrylamide."Soft Matter. 2021 Nov;17(42):9708-9715 1. [IF=4.451] Qiong Wang et al."Effect of κ-carrageenan on glucolipid metabolism and gut microbiota in high-fat diet-fed mice."J Funct Foods. 2021 Nov;86:104707