Increasing agar content improves the sol-gel and mechanical features of starch/agar binary system.

[1]  J. V. Oliveira,et al.  Properties of starch-based aerogels incorporated with agar or microcrystalline cellulose , 2020 .

[2]  N. Harnkarnsujarit,et al.  Characterization of starch, agar and maltodextrin blends for controlled dissolution of edible films. , 2020, International journal of biological macromolecules.

[3]  Abdullah Kurt,et al.  Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel , 2020 .

[4]  Xiang Fei,et al.  Tailoring Multi-Level Structural and Practical Features of Gelatin Films by Varying Konjac Glucomannan Content and Drying Temperature , 2020, Polymers.

[5]  Fatang Jiang,et al.  Microstructure and Mechanical/Hydrophilic Features of Agar-Based Films Incorporated with Konjac Glucomannan , 2019, Polymers.

[6]  Si-ming Zhao,et al.  Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage. , 2019, Food chemistry.

[7]  Fatang Jiang,et al.  A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering , 2019, Food Hydrocolloids.

[8]  J. Rhim,et al.  Agar-based antioxidant composite films incorporated with melanin nanoparticles , 2019, Food Hydrocolloids.

[9]  Jun Zhang,et al.  Effects of starches from different botanical sources and modification methods on physicochemical properties of starch-based edible films. , 2019, International journal of biological macromolecules.

[10]  Wentao Wang,et al.  Effects of hydrophobic agents on the physicochemical properties of edible agar/maltodextrin films , 2019, Food Hydrocolloids.

[11]  Ling Chen,et al.  On the investigation of thermal/cooling-gel biphasic systems based on hydroxypropyl methylcellulose and hydroxypropyl starch , 2018, Industrial Crops and Products.

[12]  Man Xiao,et al.  Controllable hydrophilicity-hydrophobicity and related properties of konjac glucomannan and ethyl cellulose composite films , 2018, Food Hydrocolloids.

[13]  J. Juan,et al.  An overview on the development of conventional and alternative extractive methods for the purification of agarose from seaweed , 2018 .

[14]  E. Sadeghi,et al.  Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films. , 2018, International journal of biological macromolecules.

[15]  K. Mikami,et al.  Optimization of yield and quality of agar polysaccharide isolated from the marine red macroalga Pyropia yezoensis , 2017 .

[16]  M Jawaid,et al.  Characteristics of thermoplastic sugar palm Starch/Agar blend: Thermal, tensile, and physical properties. , 2016, International journal of biological macromolecules.

[17]  A. Chiralt,et al.  Improvement of properties of glycerol plasticized starch films by blending with a low ratio of polycaprolactone and/or polyethylene glycol , 2016 .

[18]  Xiaoxi Li,et al.  Understanding the multi-scale structure and functional properties of starch modulated by glow-plasma: A structure-functionality relationship , 2015 .

[19]  A. Chiralt,et al.  Properties and ageing behaviour of pea starch films as affected by blend with poly(vinyl alcohol) , 2015 .

[20]  Qingjie Sun,et al.  Green preparation and characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisation. , 2014, Food chemistry.

[21]  Julia L. Shamshina,et al.  Characteristics of starch-based films plasticised by glycerol and by the ionic liquid 1-ethyl-3-methylimidazolium acetate: a comparative study. , 2014, Carbohydrate polymers.

[22]  J. Rhim,et al.  Antimicrobial and physical-mechanical properties of agar-based films incorporated with grapefruit seed extract. , 2014, Carbohydrate polymers.

[23]  Hyun-Seok Kim,et al.  Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions. , 2013, Carbohydrate polymers.

[24]  L. Copeland,et al.  Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review. , 2013, Food & function.

[25]  Xiaoxi Li,et al.  Supramolecular structure of A- and B-type granules of wheat starch , 2013 .

[26]  Xiaoqing Zhang,et al.  Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers , 2012 .

[27]  Serge Pérez,et al.  The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review , 2010 .

[28]  Xiaoxi Li,et al.  Glass transition temperature of starches with different amylose/amylopectin ratios , 2010 .

[29]  P. Chang,et al.  Effect of agar on the microstructure and performance of potato starch film. , 2009 .

[30]  F. Debeaufort,et al.  Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends , 2009 .

[31]  A. Whittaker,et al.  A method for estimating the nature and relative proportions of amorphous, single, and double-helical components in starch granules by (13)C CP/MAS NMR. , 2007, Biomacromolecules.

[32]  H. Moritaka,et al.  AGAR AND GELATIN GEL FLAVOR RELEASE , 2002 .

[33]  M. Lahaye,et al.  Chemical structure and physico-chemical properties of agar , 1991, Hydrobiologia.

[34]  Fatang Jiang,et al.  Xanthan gum inclusion optimizes the sol-gel and mechanical properties of agar/konjac glucomannan system for designing core-shell structural capsules , 2022 .

[35]  H. Zobel,et al.  Molecules to Granules: A Comprehensive Starch Review , 1988 .