reviewTop 1% cited
Egg-box model-based gelation of alginate and pectin: A review
Carbohydrate Polymers · 2020 · Vol. 242 · pp. 116389–116389
Lianqi Cao(Shanghai Jiao Tong University)Wei Lü(Shanghai Jiao Tong University)Analucia Mata(Shanghai Jiao Tong University)Katsuyoshi Nishinari(Hubei University of Technology)Yapeng Fang✉(Shanghai Jiao Tong University)
Polysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food SystemsPectinChemistryFood scienceCosmeticsPolysaccharidePolymer scienceChemical engineeringBiochemistryOrganic chemistry
MeSH terms
AlginatesCarbohydrate ConformationGelsParticle SizePectinsSurface Properties
Funding
- National Natural Science Foundation of China
Citations
782
FWCI
82.72
field-weighted impact
References
149
Percentile
100%
vs. same field & year
Citations per year
Cited by
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References
Molecular Basis of Ca<sup>2+</sup>-Induced Gelation in Alginates and Pectins: The Egg-Box Model Revisited
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Emulsion stabilizing properties of pectin
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Food Polysaccharides and Their Applications
Trends in Food Science & Technology · 1996 · 1,677 citations
Protein release from alginate matrices
Advanced Drug Delivery Reviews · 1998 · 1,522 citations
Injectable alginate hydrogels for cell delivery in tissue engineering
Acta Biomaterialia · 2013 · 524 citations
Alginate as immobilization material: I. Correlation between chemical and physical properties of alginate gel beads
Biotechnology and Bioengineering · 1989 · 934 citations
Biological interactions between polysaccharides and divalent cations: The egg‐box model
FEBS Letters · 1973 · 2,787 citations
Chemical, physical and biological properties of alginates and their biomedical implications
Food Hydrocolloids · 2009 · 535 citations
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