Related Experiment Video
Updated: Jul 30, 2026

Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
Published on: October 29, 2013
Design and applications of antifreeze polysaccharide-based hydrogels for cryoprotection and biotechnological
Yueguang Wang1, Zifeng Huang1, Charlie Li2
1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Abstract:
Polysaccharide-based hydrogels possess desirable characteristics such as flexibility, biocompatibility, and biodegradability. Nevertheless, these hydrogels frequently lose their inherent traits and functionality under low-temperature circumstances, which significantly restricts their potential applications in cold environments. Antifreeze hydrogels provide a promising solution to this challenge by maintaining their properties at cold temperatures, showcasing remarkable advantages. This review commences with a bibliometric analysis via VOS Viewer to acquire a comprehensive comprehension of the development tendencies in antifreeze hydrogels. It subsequently summarizes diverse antifreeze mechanisms in polysaccharide-based hydrogels, encompassing solute ion modification, organic alcohol modification, ion gels, eutectic gels, and intrinsic antifreeze properties through molecular chain polymerization. Additionally, the review explores the applications of antifreeze hydrogels in food preservation, flexible wearable devices, and energy storage. Finally, the future directions for the development of antifreeze polysaccharide-based hydrogels are deliberated, with an emphasis on the utilization of natural polysaccharide resources to create hydrogels that integrate antifreeze performance, mechanical properties, and stability, thereby facilitating advancements in related industries.
More Related Videos
09:43Identification of Plant Ice-binding Proteins Through Assessment of Ice-recrystallization Inhibition and Isolation Using Ice-affinity Purification
Published on: May 5, 2017
08:59A Freeze-Thawing Method to Prepare Chitosan-Polyvinyl alcohol Hydrogels Without Crosslinking Agents and Diflunisal Release Studies
Published on: January 14, 2020
Related Concept Videos
Microbes in Beverage Production
Methods of Controlling Food Spoilage
Production of Alcohol
Microbial Biosensors