Rheological modulation and microstructural densification of hydrogels induced by Choy sum polysaccharides: Dual applications in dysphagia diets and anthocyanin stabilization
Liming He, Junjie Li, Enhui Liu, Hong Zhou, Hongfei Zhu, Yanshi Xia, Yueyuan Yong, Xiaopeng Li · 2026
Read Rheological modulation and microstructural densification of hydrogels induced by Choy sum polysaccharides: Dual applications in dysphagia diets and anthocyanin stabilization by Liming He, Junjie Li, Enhui Liu, Hong Zhou, Hongfei Zhu, Yanshi Xia, Yueyuan Yong, Xiaopeng Li (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13551938.txt.
Description
Liming He and seven co-authors report a food materials study in 2026 on gels made safer for people who have trouble swallowing. They added a sugar based material from choy sum, a leafy green, to gelatin gels. The goal was a soft food that holds together well and can also protect a healthy plant pigment.
The added material bonded strongly with gelatin and made the gel network much denser, cutting pore space by more than half. The gel became softer while staying cohesive, and it met safety standards for swallowing diets in tests. The dense network also slowed pigment loss under light, keeping over forty percent after ten days of exposure.
Catalog record
| CREATOR | Liming He, Junjie Li, Enhui Liu, Hong Zhou, Hongfei Zhu, Yanshi Xia, Yueyuan Yong, Xiaopeng Li |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 64 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |