Implanted electronic sensors, compared with conventional medical imaging, allow
monitoring of advanced physiological properties of soft biological tissues continuously, such …

This review summarizes recent work on edible (food) gels. The main goal is to relate the
structural properties of different gels and textural properties in physical terms. Therefore …

Agar is a valuable seaweed hydrocolloid that can form a high-firmness thermoreversible gel.
With the increasing demand for vegetarian meals, agar can be used as a gelatin substitute …

Pure agarose (AG) hydrogels have strong rigidity and brittleness, which greatly limit their
applications. Therefore, in this study, konjac glucomannan (KGM) was used to improve the …

Sucrose release from polysaccharide gels has been studied extensively because it is
expected to be useful in understanding flavour release from solid foods and to find a new …

An activated-carbon-filled agarose (Agar-AC) hydrogel containing various concentrations of
activated carbon (AC) was successfully fabricated through a simple solvent cast technique …

This review discusses the (soft matter) physics of food. Although food is generally not
considered as a typical model system for fundamental (soft matter) physics, a number of …

Abstract A novel EGCG-loaded DCKGM-CCKGM-Fe 3+ hydrogel was prepared by
Dopamine–carboxymethyl konjac glucomannan (DCKGM) and an l-Cysteine …

Skin inflammation is a symptom of many skin diseases, such as eczema, psoriasis, and
dermatitis, which cause rashes, redness, heat, or blistering. The use of natural products with …

Gelation is enhanced by the addition of sugars and polyols. How, at a microscopic level, do
such cosolvents enhance gelation? The following two different hypotheses have been …