.png){kind=icon}
.png){kind=icon}
Return
Cation-anion synergy in constructing κ-carrageenan/konjac glucomannan double-network gels: Performance enhancement and mechanism analysis
.png){kind=icon}
PRE
AI
Y
T
朱
H
DOI：10.1016/j.ijbiomac.2026.154010.png)
.png){kind=icon}
Original request for help.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
• Cation–anion synergy boosts KC/KGM double-network gels, breaking single-ion regulation limits. • KGM deacetylation at high temperature and KC helical cross-linking at low temperature. • K+ + CO₃2−/PO₄3− forms dense 3D network with enhanced hardness, water retention and stability. • Synergistic gels show non-Fickian diffusion and excellent water-holding capacity.
Keywords:
κ-Carrageenan
Konjac glucomannan
Ion regulation
Journal
IF:
8.5
Papers:
4.9W
Citations:
21.7W
Organization
Cited Papers