[1] LU X,CHEN J,GUO Z,et al.Using polysaccharides for the enhancement of functionality of foods:A review[J].Trends in Food Science &Technology,2019,86:311-327.
[2] LOVEGROVE A,EDWARDS C H,DE NONI I,et al.Role of polysaccharides in food,digestion,and health[J].Critical Reviews in Food Science and Nutrition,2017,57(2):237-253.
[3] ZHENG L X,CHEN X Q,CHEONG K L.Current trends in marine algae polysaccharides:The digestive tract,microbial catabolism,and prebiotic potential[J].International Journal of Biological Macromolecules,2020,151:344-354.
[4] CAO Y,MEZZENGA R.Design principles of food gels[J].Nature Food,2020,1(2):106-118.
[5] OKAY O.Polymeric Cryogels:Macroporous gels with remarkable properties[M].Heidelberg:Springer International Publishing,2014.
[6] MADAGHIELE M,SALVATORE L,DEMITRI C,et al.Fast synthesis of poly(ethylene glycol) diacrylate cryogels via UV irradiation[J].Materials Letters,2018,218:305-308.
[7] BAIMENOV A,BERILLO D A,POULOPOULOS S G,et al.A review of cryogels synthesis,characterization and applications on the removal of heavy metals from aqueous solutions[J].Advances in Colloid and Interface Science,2020,276:102 088.
[8] BRATSKAYA S,PRIVAR Y,SLOBODYUK A,et al.Cryogels of carboxyalkylchitosans as a universal platform for the fabrication of composite materials[J].Carbohydrate Polymers,2019,209:1-9.
[9] ZHU Z,ZHOU Q,SUN D W.Measuring and controlling ice crystallization in frozen foods:A review of recent developments[J].Trends in Food Science &Technology,2019,90:13-25.
[10] PATMORE J V,GOFF H D,FERNANDES S.Cryo-gelation of galactomannans in ice cream model systems[J].Food Hydrocolloids,2003,17:161-169.
[11] ZHAO Y,CHEN Z,WU T.Cryogelation of alginate improved the freeze-thaw stability of oil-in-water emulsions[J].Carbohydrate Polymers,2018,198:26-33.
[12] LAZARIDOU A,KRITIKOPOULOU K,BILIADERIS C G.Barley β-glucan cryogels as encapsulation carriers of proteins:Impact of molecular size on thermo-mechanical and release properties[J].Bioactive Carbohydrates and Dietary Fibre,2015,6(2):99-108.
[13] ZHANG H,LIU C,CHEN L,et al.Control of ice crystal growth and its effect on porous structure of chitosan cryogels[J].Chemical Engineering Science,2019,201:50-57.
[14] EGGERMONT L J,ROGERS Z J,COLOMBANI T,et al.Injectable cryogels for biomedical applications[J].Trends in Biotechnology,2020,38(4):418-431.
[15] TAVSANLI B,OKAY O.Macroporous methacrylated hyaluronic acid cryogels of high mechanical strength and flow-dependent viscoelasticity[J].Carbohydrate Polymers,2020,229:115 458.
[16] NAKAGAWA K,NISHIMOTO N.Cryotropic gel formation for food nutrients encapsulation-a controllable processing of hydrogel by freezing[J].Procedia Food Science,2011,1:1 968-1 972.
[17] VENKATESAN J,ANIL S,KIM S K.Seaweed polysaccharides-isolation,biological and biomedical applications[M].Cambridge:Elsevier,2017.
[18] PHILLIPS G O,WILLIAMS P A.Handbook of Hydrocolloids[M].2nd ed.New York:Woodhead Publishing Limited,2009.
[19] XU Y,WU Y J,SUN P L,et al.Chemically modified polysaccharides:Synthesis,characterization,structure activity relationships of action[J].International Journal of Biological Macromolecules,2019,132:970-977.
[20] YANG X,LI A,LI X,et al.An overview of classifications,properties of food polysaccharides and their links to applications in improving food textures[J].Trends in Food Science &Technology,2020,102:1-15.
[21] WILLIAMS P A,PHILLIPS G O.Gums and stabilisers for the food industry 11[M].Gateshead:Athenaeum Press Ltd,2002.
[22] BEMILLER J N.Carbohydrate chemistry for food scientists[M].3rd ed.Duxford:Woodhead Publishing and AACC International Press,2018.
[23] CAI Z,ZHANG F,WEI Y,et al.Freeze-thaw-induced gelation of hyaluronan:Physical cryostructuration correlated with intermolecular associations and molecular conformation[J].Macromolecules,2017,50(17):6 647-6 658.
[24] ZHAO Y,SHEN W,CHEN Z,et al.Freeze-thaw induced gelation of alginates[J].Carbohydrate Polymers,2016,148:45-51.
[25] VARAPRASAD K,JAYARAMUDU T,KANIKIREDDY V,et al.Alginate-based composite materials for wound dressing application:A mini review[J].Carbohydrate Polymers,2020,236:116 025.
[26] LI A,GONG T,YANG X,et al.Interpenetrating network gels with tunable physical properties:Glucono-δ-lactone induced gelation of mixed Alg/gellan sol systems[J].International Journal of Biological Macromolecules,2020,151:257-267.
[27] WU X,ZHANG H,HE S,et al.Improving dermal delivery of hyaluronic acid by ionic liquids for attenuating skin dehydration[J].International Journal of Biological Macromolecules,2020,150:528-535.
[28] AHMADIAN E,EFTEKHARI A,DIZAJ S M,et al.The effect of hyaluronic acid hydrogels on dental pulp stem cells behavior[J].International Journal of Biological Macromolecules,2019,140:245-254.
[29] LUAN T,WU L,ZHANG H,et al.A study on the nature of intermolecular links in the cryotropic weak gels of hyaluronan[J].Carbohydrate Polymers,2012,87(3):2 076-2 085.
[30] YANG X,LI A,LI D,et al.Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions[J].Food Hydrocolloids,2020,106:105 870.
[31] WU Y,DING W,HE Q.The gelation properties of tara gum blended with κ-carrageenan or xanthan[J].Food Hydrocolloids,2018,77:764-771.
[32] GIANNOULI P,MORRIS E R.Cryogelation of xanthan[J].Food Hydrocolloids,2003,17(4):495-501.
[33] TAKEI T,NAKAHARA H,IJIMA H,et al.Synthesis of a chitosan derivative soluble at neutral pH and gellable by freeze-thawing,and its application in wound care[J].Acta Biomaterialia,2012,8(2):686-693.
[34] FIGUEROA-PIZANO M D,VELAZ I,PENAS F J,et al.Effect of freeze-thawing conditions for preparation of chitosan-poly (vinyl alcohol) hydrogels and drug release studies[J].Carbohydrate Polymers,2018,195:476-485.
[35] MORADI S,BARATI A,TONELLI A E,et al.Chitosan-based hydrogels loading with thyme oil cyclodextrin inclusion compounds:From preparation to characterization[J].European Polymer Journal,2020,122:109 303.
[36] MARTIN A A,SASSAKI G L,SIERAKOWSKI M R.Effect of adding galactomannans on some physical and chemical properties of hyaluronic acid[J].International Journal of Biological Macromolecules,2020,144:527-535.
[37] LOZINSKY V I,DAMSHKALN L G,BROWN R,et al.Study of cryostructuring of polymer systems.XVI.freeze-thaw-induced effects in the low concentration systems amylopectin-water[J].Journal of Applied Polymer Science,2000,75:1 740-1 748.
[38] LOZINSKY V I,DAMSHKALN L G,BROWN R,et al.Study of cryostructuring of polymer systems.XVIII.freeze-thaw influence on water-solubilized artificial mixtures of amylopectin and amylose[J].Journal of Applied Polymer Science,2000,78:371-381.
[39] ZHANG H,ZHANG F,WU J.Physically crosslinked hydrogels from polysaccharides prepared by freeze-thaw technique[J].Reactive and Functional Polymers,2013,73(7):923-928.
[40] DOYLE J P,GIANNOULI P,MARTIN E J,et al.Effect of sugars,galactose content and chainlength on freeze-thaw gelation of galactomannans[J].Carbohydrate Polymers,2006,64(3):391-401.
[41] LAZARIDOU A,BILIADERIS C G.Cryogelation of cereal β-glucans:Structure and molecular size effects[J].Food Hydrocolloids,2004,18(6):933-947.
[42] MEMIC A,COLOMBANI T,EGGERMONT L J,et al.Latest advances in cryogel technology for biomedical applications[J].Advanced Therapeutics,2019,2(4):1 800 114.
[43] GENEVRO G M,DE MORAES M A,BEPPU M M.Freezing influence on physical properties of glucomannan hydrogels[J].International Journal of Biological Macromolecules,2019,128:401-405.
[44] LOZINSKY V I.Cryogels on the basis of natural and synthetic polymers preparation and applications[J].Russian Chemical Reviews,2002,71(6):489-511.
[45] NIKNIA N,KADKHODAEE R.Factors affecting microstructure,physicochemical and textural properties of a novel gum tragacanth-PVA blend cryogel[J].Carbohydrate Polymers,2017,155:475-482.
[46] MAITY T,CHAUHAN O P,SHAH A,et al.Quality characteristics and glass transition temperature of hydrocolloid pre-treated frozen pre-cut carrot[J].International Journal of Food Properties,2011,14(1):17-28.
[47] FERNÁNDEZ C,CANET W,DOLORES A M.The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures[J].International Journal of Food Science &Technology,2009,44(7):1 373-1 387.
[48] AKBARI M,ESKANDARI M H,DAVOUDI Z.Application and functions of fat replacers in low-fat ice cream:A review[J].Trends in Food Science &Technology,2019,86:34-40.
[49] LOMOLINO G,ZANNONI S,ZABARA A,et al.Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation[J].International Dairy Journal,2020,100:104 557.
[50] SOUKOULIS C,CHANDRINOS I,TZIA C.Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream[J].LWT-Food Science and Technology,2008,41(10):1 816-1 827.
[51] MILLER-LIVNEY T,HARTEL R W.Ice cream interactions between sweeteners and stabilizers[J].Journal of Dairy Science,1997,80:447-456.
[52] GAO W,HOU R,ZENG X A.Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp[J].Journal of Food Engineering,2019,240:1-8.
[53] ALIPOUR H J,REZAEI M,SHABANPOUR B,et al.Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi[J].Food Hydrocolloids,2018,74:87-96.
[54] GAO W,HUANG Y,ZENG X A,et al.Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing[J].International Journal of Biological Macromolecules,2019,135:839-844.
[55] RAMÍREZ J A,URESTI R M,VELAZQUEZ G,et al.Food hydrocolloids as additives to improve the mechanical and functional properties of fish products:A review[J].Food Hydrocolloids,2011,25(8):1 842-1 852.
[56] ZHANG T,XUE Y,LI Z,et al.Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 ℃) treatment[J].Food Hydrocolloids,2015,43:125-131.
[57] RASCHIP I E,FIFERE N,VARGANICI C D,et al.Development of antioxidant and antimicrobial xanthan-based cryogels with tuned porous morphology and controlled swelling features[J].International Journal of Biological Macromolecules,2020,156:608-620.
