ArticleFood chemistry: X2025
Development and characterization of composite hydrogels loaded with hawthorn flavonoid microcapsules: Application in cold pork.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
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Who cites it
2 citing papers in PubMed.
- Enzyme-Modified Soy Protein/Maltodextrin Microcapsules Embedding Cinnamaldehyde: Structure, Release Characteristics, and Antibacterial Activity.Foods (Basel, Switzerland) · 2026Article
- Photocrosslinkable Morin-loaded gelatin-g-GMA composite hydrogel for accelerating burn wound healing:RSC advances · 2026Article
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Authors and funding
11 authors.
Funding
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Abstract
In this research, gelatin (GA) and k-carrageenan (CG) were employed as hydrogel matrix, and casein-hawthorn flavonoid microcapsules (CHM) were added as cross-linking agents and antioxidants to fabricate multifunctional composite hydrogels (GCH). Through the evaluation of physicochemical properties and mechanical strength, it was ascertained that GCH-25, prepared with a GA concentration of 25%, exhibited excellent water vapor permeability (WVP) and oxygen permeability (OP) properties, along with remarkable tensile strength and elongation at break. The cross-linking properties among GA, CG and CHM were also manifested reflected in the FTIR and XRD results. Meanwhile, the composite hydrogel with added CHM demonstrated good antioxidant and antibacterial activities. Cold pork preservation tests verified that GCH could inhibit the growth and reproduction of
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