ArticleFoods (Basel, Switzerland)2022
Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed, 10 citations in OpenAlex.
- Enhancing auricular reconstruction: A biomimetic scaffold with 3D-printed multiscale porous structure utilizing chondrogenic activity ink.Materials today. Bio · 2025Article
- Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing.Foods (Basel, Switzerland) · 2023Article
- Isorhamnetin Induces Apoptosis and Suppresses Metastasis of Human Endometrial Carcinoma Ishikawa Cells via Endoplasmic Reticulum Stress Promotion and Matrix Metalloproteinase-2/9 Inhibition In Vitro and In Vivo.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 3 countries.
Funding
Abstract
In this study, the miscible system was formed by mixing gelatin (G) with mulberry leaf polysaccharides (MLPs) continuously extracted with a hot buffer (HBSS), a chelating agent (CHSS), a dilute alkali (DASS), and a concentrated alkali (CASS), and the zeta potential, turbidity, particle size, distribution, and rheological properties of the miscible systems were evaluated. Under acidic conditions, the miscible systems of four polysaccharides and gelatin were in a clear state; under alkaline conditions, G-HBSS and G-CHSS were clarified, and G-DASS and G-CASS changed from clarification to turbidity. The zeta potential changed from positive to negative with the increase in pH. When the pH was at 7, it increased with the increase in polysaccharide concentration but was still negative. The four miscible systems all showed polydispersity. The particle sizes of G-HBSS and G-CHSS decreased with the increase in pH, while the particle sizes of G-DASS and G-CASS were increased. The four miscible systems showed "shear thinning" behavior, and the addition of gelatin reduced the apparent viscosity of the four polysaccharide solutions. G-CHSS was highly stable, and G-CASS was more suitable as a stabilizer in the freezing process.
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Registered trials
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