Evidence map›Paper›PMID 41899789›Full record

ArticleBioengineering (Basel, Switzerland)2026

Influence of Hydrolysis Degree and Molecular Weight on the Structure and Absorption Properties of Polyvinyl Alcohol Freeze-Dried Porous Polymer.

Ming Tian, Chaoqiao Zhu, Qingfeng Yang, Simin Fan, Jinkai Pang, Le Liu, Debao Wang, Dequan Zhang, Xin Li, Chengli Hou

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Bioengineering (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Ming TianCollege of Food Science and Engineering, Shanxi Agricultural University, Taiyuan 030000, China.
Chaoqiao ZhuCollege of Food Science and Engineering, Shanxi Agricultural University, Taiyuan 030000, China.
Qingfeng YangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Simin FanInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Jinkai PangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Le LiuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Debao WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Dequan ZhangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Xin LiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.ORCID 0000-0001-7924-6449
Chengli HouCollege of Food Science and Engineering, Shanxi Agricultural University, Taiyuan 030000, China.

Funding

Key R&D Program of Ningxia Hui Autonomous Region of China 2024BBF02023
6 · The paper itself

Abstract

The water absorption of polyvinyl alcohol (PVA) freeze-dried porous polymer is critically influenced by its molecular structure. The hydrolysis degree and molecular weight of PVA were identified as key factors in the design of freeze-dried porous polymers for enhanced structure and stability. The complex interactions between water absorption and structural characteristics in freeze-dried porous polymers were investigated. This was achieved by varying the degree of hydrolysis and molecular weight of the PVA. The results indicate that as the degree of PVA hydrolysis increases, the water absorption and structural stability of the freeze-dried porous polymer are significantly improved. These performance enhancements are attributed to the synergistic effects of hydrogen bonding interactions and molecular chain entanglement between PVA-sodium polyacrylate (PAAS) chains and PVA-PVA chains, collectively forming a denser and more stable three-dimensional network structure. Additionally, the incorporation of high molecular weight PVA significantly reduced the water absorption capacity of the freeze-dried porous polymer. However, freeze-dried porous polymers prepared using low molecular weight polyvinyl alcohol exhibit poor structural stability. Specifically, when the PVA molecular weight is 7200-8100, and the degree of hydrolysis is 99%, the freeze-dried porous polymer exhibits a maximum porosity of 92%, a density of 82 mg/cm

Indexed as

cross-linkinghydrogen bondingsuper absorbency freeze-dried porous polymer

Identifiers

PMID41899789
PMCPMC13023909

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.