169 related articles for article (PubMed ID: 16826595)
1. In vitro evaluation of in situ gels as short term vitreous substitutes.
Suri S; Banerjee R
J Biomed Mater Res A; 2006 Dec; 79(3):650-64. PubMed ID: 16826595
[TBL] [Abstract][Full Text] [Related]
2. Rheological evidence of the gelation behavior of hyaluronan-gellan mixtures.
Mo Y; Kubota K; Nishinari K
Biorheology; 2000; 37(5-6):401-8. PubMed ID: 11204545
[TBL] [Abstract][Full Text] [Related]
3. Development of mucoadhesive sprayable gellan gum fluid gels.
Mahdi MH; Conway BR; Smith AM
Int J Pharm; 2015 Jul; 488(1-2):12-9. PubMed ID: 25863119
[TBL] [Abstract][Full Text] [Related]
4. Alginate- and Hyaluronic Acid-Based Hydrogels as Vitreous Substitutes: An In Vitro Evaluation.
Schulz A; Rickmann A; Wahl S; Germann A; Stanzel BV; Januschowski K; Szurman P
Transl Vis Sci Technol; 2020 Dec; 9(13):34. PubMed ID: 33384888
[TBL] [Abstract][Full Text] [Related]
5. Biomimetic hydrogel with tunable mechanical properties for vitreous substitutes.
Santhanam S; Liang J; Struckhoff J; Hamilton PD; Ravi N
Acta Biomater; 2016 Oct; 43():327-337. PubMed ID: 27481290
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of gellan gum fluid gels as modified release oral liquids.
Mahdi MH; Conway BR; Smith AM
Int J Pharm; 2014 Nov; 475(1-2):335-43. PubMed ID: 25169076
[TBL] [Abstract][Full Text] [Related]
7. Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts.
Lee WJ; Lucey JA
J Dairy Sci; 2006 Jul; 89(7):2374-85. PubMed ID: 16772553
[TBL] [Abstract][Full Text] [Related]
8. Rheology of sheared gels based on low acyl-gellan gum.
García MC; Alfaro MC; Muñoz J
Food Sci Technol Int; 2016 Jun; 22(4):325-32. PubMed ID: 26251462
[TBL] [Abstract][Full Text] [Related]
9. Viscoelasticity and phase separation of aqueous Na-type gellan solution.
Nitta Y; Takahashi R; Nishinari K
Biomacromolecules; 2010 Jan; 11(1):187-91. PubMed ID: 19817431
[TBL] [Abstract][Full Text] [Related]
10. A gellan-based fluid gel carrier to enhance topical spray delivery.
Ter Horst B; Moakes RJA; Chouhan G; Williams RL; Moiemen NS; Grover LM
Acta Biomater; 2019 Apr; 89():166-179. PubMed ID: 30904549
[TBL] [Abstract][Full Text] [Related]
11. In situ formation of hydrogels as vitreous substitutes: Viscoelastic comparison to porcine vitreous.
Swindle KE; Hamilton PD; Ravi N
J Biomed Mater Res A; 2008 Dec; 87(3):656-65. PubMed ID: 18189301
[TBL] [Abstract][Full Text] [Related]
12. Unique gelation behavior of cellulose in NaOH/urea aqueous solution.
Cai J; Zhang L
Biomacromolecules; 2006 Jan; 7(1):183-9. PubMed ID: 16398514
[TBL] [Abstract][Full Text] [Related]
13. Role of process variables on the formation and in vitro digestion of gellan gels.
Santos TP; Cunha RL
Carbohydr Polym; 2018 Jul; 192():111-117. PubMed ID: 29691002
[TBL] [Abstract][Full Text] [Related]
14. Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme.
Eissa AS; Bisram S; Khan SA
J Agric Food Chem; 2004 Jul; 52(14):4456-64. PubMed ID: 15237952
[TBL] [Abstract][Full Text] [Related]
15. Poly(sebacic acid-co-ricinoleic acid) biodegradable injectable in situ gelling polymer.
Shikanov A; Domb AJ
Biomacromolecules; 2006 Jan; 7(1):288-96. PubMed ID: 16398527
[TBL] [Abstract][Full Text] [Related]
16. Synergistic gel formation of xyloglucan/gellan mixtures as sudied by rheology, DSC, and circular dichroism.
Nitta Y; Kim BS; Nishinari K; Shirakawa M; Yamatoya K; Oomoto T; Asai I
Biomacromolecules; 2003; 4(6):1654-60. PubMed ID: 14606892
[TBL] [Abstract][Full Text] [Related]
17. The cross-linked biopolymer hyaluronic acid as an artificial vitreous substitute.
Schramm C; Spitzer MS; Henke-Fahle S; Steinmetz G; Januschowski K; Heiduschka P; Geis-Gerstorfer J; Biedermann T; Bartz-Schmidt KU; Szurman P
Invest Ophthalmol Vis Sci; 2012 Feb; 53(2):613-21. PubMed ID: 22199245
[TBL] [Abstract][Full Text] [Related]
18. Soft glass rheology in liquid crystalline gels formed by a monodisperse dipeptide.
Nair GG; Krishna Prasad S; Bhargavi R; Jayalakshmi V; Shanker G; Yelamaggad CV
J Phys Chem B; 2010 Jan; 114(2):697-704. PubMed ID: 20028007
[TBL] [Abstract][Full Text] [Related]
19. Time-temperature studies of gellan polysaccharide-high sugar mixtures: effect of sodium ions on structure formation.
Nickerson MT; Paulson AT; Speers RA
J Food Sci; 2007 Jun; 72(5):E315-9. PubMed ID: 17995732
[TBL] [Abstract][Full Text] [Related]
20. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions.
Ikeda S; Nishinari K; Foegeding EA
Biopolymers; 2000-2001; 56(2):109-19. PubMed ID: 11592057
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
