{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T19:42:16Z","timestamp":1793130136260,"version":"4.5.0"},"reference-count":75,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Biological Macromolecules"],"published-print":{"date-parts":[[2026,8]]},"DOI":"10.1016\/j.ijbiomac.2026.153138","type":"journal-article","created":{"date-parts":[[2026,6,21]],"date-time":"2026-06-21T05:26:05Z","timestamp":1782019565000},"page":"153138","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":1,"special_numbering":"C","title":["Comparison of thickening properties of polysaccharides from four gelatinous edible fungi"],"prefix":"10.1016","volume":"372","author":[{"given":"Jiale","family":"Zheng","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jialing","family":"Shen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuan","family":"Zou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiwei","family":"Ye","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liqiong","family":"Guo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junfang","family":"Lin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qianwang","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ijbiomac.2026.153138_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.136097","article-title":"Low molecular weight polysaccharide of Tremella fuciformis exhibits stronger antioxidant and immunomodulatory activities than high molecular weight polysaccharide","volume":"281","author":"Lee","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0010","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.ijbiomac.2020.02.054","article-title":"Isolation, structural characterization and bioactivities of polysaccharides and its derivatives from Auricularia-a review","volume":"150","author":"Miao","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0015","doi-asserted-by":"crossref","first-page":"5930","DOI":"10.1016\/j.chroma.2010.07.036","article-title":"Isolation of a polysaccharide with anticancer activity from Auricularia polytricha using high-speed countercurrent chromatography with an aqueous two-phase system","volume":"1217","author":"Song","year":"2010","journal-title":"J. Chromatogr. A"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0020","doi-asserted-by":"crossref","first-page":"1105","DOI":"10.1016\/j.ijbiomac.2021.09.110","article-title":"Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch","volume":"191","author":"Zhou","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0025","doi-asserted-by":"crossref","first-page":"1947","DOI":"10.1007\/s10811-018-1665-1","article-title":"Structure and rheological properties of carrageenans extracted from different red algae species cultivated in Cam Ranh Bay, Vietnam","volume":"31","author":"Bui","year":"2019","journal-title":"J. Appl. Phycol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134985","article-title":"Physicochemical, structural and emulsifying properties of RG-I enriched pectin extracted from unfermented or fermented cherry pomace","volume":"405","author":"Du","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0035","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1080\/10408399709527767","article-title":"Chemistry and uses of pectin \u2014 a review","volume":"37","author":"Thakur","year":"1997","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2022.105005","article-title":"Primary structure, physicochemical properties, and digestive properties of four sequentially extracted polysaccharides from Tremella fuciformis","volume":"115","author":"Shi","year":"2023","journal-title":"J. Food Compos. Anal."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0045","doi-asserted-by":"crossref","first-page":"645","DOI":"10.1080\/19476337.2021.1950212","article-title":"Physicochemical and rheological properties of Tremella fuciformis polysaccharide fractions by ethanol precipitation","volume":"19","author":"Lan","year":"2021","journal-title":"CyTA - J. Food"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0050","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.foodhyd.2015.12.031","article-title":"Chemical and rheological properties of polysaccharides from fruit body of Auricularia auricular-judae","volume":"57","author":"Bao","year":"2016","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0055","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.ijbiomac.2022.12.214","article-title":"Rheological and microstructural properties of polysaccharide obtained from the gelatinous Tremella fuciformis fungus","volume":"228","author":"Xu","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0060","doi-asserted-by":"crossref","first-page":"611","DOI":"10.1016\/j.ijbiomac.2022.02.166","article-title":"Physicochemical properties and in vitro digestion behavior of a new bioactive Tremella fuciformis gum","volume":"207","author":"Chen","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0065","doi-asserted-by":"crossref","first-page":"420","DOI":"10.1016\/j.carbpol.2010.02.039","article-title":"Optimization of extraction of Tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro","volume":"81","author":"Chen","year":"2010","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0070","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1021\/ac60111a017","article-title":"Colorimetric method for determination of sugars and related substances","volume":"28","author":"DuBois","year":"1956","journal-title":"Anal. Chem."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0075","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/0003-2697(91)90372-Z","article-title":"Measurement of uronic acids without interference from neutral sugars","volume":"197","author":"Filisetti-Cozzi","year":"1991","journal-title":"Anal. Biochem."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0080","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.aca.2003.10.090","article-title":"Optimization of a nitrogen analyser based on the Dumas method","volume":"515","author":"Saint-Denis","year":"2004","journal-title":"Anal. Chim. Acta"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0085","doi-asserted-by":"crossref","first-page":"3448","DOI":"10.1021\/jf991089z","article-title":"Monosaccharide composition of sweetpotato fiber and cell wall polysaccharides from sweetpotato, cassava, and potato analyzed by the high-performance anion exchange chromatography with pulsed amperometric detection method","volume":"48","author":"Salvador","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0090","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/j.carbpol.2013.09.034","article-title":"Extraction, preliminary characterization and antioxidant activity of Se-enriched Maitake polysaccharide","volume":"101","author":"Mao","year":"2014","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144610","article-title":"Interaction between wheat starch and hawthorn seed polysaccharide and its influence on starch properties and in vitro digestibility","volume":"485","author":"Yu","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0100","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.foodhyd.2019.03.014","article-title":"Rheological behavior, microstructure characterization and formation mechanism of Mesona blumes polysaccharide gels induced by calcium ions","volume":"94","author":"Wang","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.biortech.2020.124268","article-title":"High-efficiency production of Tremella aurantialba polysaccharide through basidiospore fermentation","volume":"318","author":"Sun","year":"2020","journal-title":"Bioresour. Technol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0110","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/j.tifs.2021.05.013","article-title":"Functional perspective of black fungi (Auricularia auricula): major bioactive components, health benefits and potential mechanisms","volume":"114","author":"Pak","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2025.141246","article-title":"Subcritical water extraction improves the ability of Auricularia cornea var. Li. Polysaccharides to stabilize hydrogels and emulsion gels","volume":"305","author":"Li","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0120","article-title":"Comparison of chemical property and in vitro digestion behavior of polysaccharides from Auricularia polytricha mycelium and fruit body","volume":"17","author":"Yang","year":"2023","journal-title":"Food Chem.: X"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0125","doi-asserted-by":"crossref","first-page":"978","DOI":"10.1016\/j.ijbiomac.2018.04.145","article-title":"Structural characterization and immunomodulatory activity of exopolysaccharides from submerged culture of Auricularia auricula-judae","volume":"115","author":"Zhang","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0130","article-title":"Preparation of a novel glucuronomannan from Auricularia auricala and its immunological activity","volume":"7","author":"Li","year":"2012","journal-title":"Nat. Prod. Commun."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0135","doi-asserted-by":"crossref","first-page":"410","DOI":"10.1039\/C8FO02190B","article-title":"Comparative study on the physicochemical properties and bioactivities of polysaccharide fractions extracted from Fructus Mori at different temperatures","volume":"10","author":"Zhang","year":"2019","journal-title":"Food Funct."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0140","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0070597","article-title":"Study on different molecular weights of chitosan as an immobilization matrix for a glucose biosensor","volume":"8","author":"Ang","year":"2013","journal-title":"PLoS ONE"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0145","doi-asserted-by":"crossref","DOI":"10.1155\/2018\/5297539","article-title":"Antioxidant activities and repair effects on oxidatively damaged HK-2 cells of tea polysaccharides with different molecular weights","volume":"2018","author":"Sun","year":"2018","journal-title":"Oxidative Med. Cell. Longev."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.125712","article-title":"Spontaneous gelation behaviors and mechanism of Ficus awkeotsang Makino pectin","volume":"247","author":"Lv","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.indcrop.2021.113427","article-title":"Extraction, optimization, and biological activities of a low molecular weight polysaccharide from Platycodon grandiflorus","volume":"165","author":"Dong","year":"2021","journal-title":"Ind. Crop. Prod."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2022.119366","article-title":"Structural characterization and immunomodulatory activity of exopolysaccharide from Aureobasidium pullulans CGMCC 23063","volume":"288","author":"Liao","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0165","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1007\/s42524-019-0001-z","article-title":"Solvability and thermal response of cellulose with different crystal configurations","volume":"6","author":"Chen","year":"2019","journal-title":"Front. Eng. Manag."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0170","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/j.ijbiomac.2015.08.020","article-title":"Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product","volume":"81","author":"Khaskheli","year":"2015","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0175","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.procbio.2023.06.005","article-title":"Structural analysis, in vitro antioxidant and lipid-lowering activities of purified Tremella fuciformis polysaccharide fractions","volume":"133","author":"Li","year":"2023","journal-title":"Process Biochem."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0180","doi-asserted-by":"crossref","first-page":"1146","DOI":"10.1016\/j.ijbiomac.2017.05.147","article-title":"Physicochemical properties of pectin from green jelly leaf (Cyclea barbata Miers)","volume":"103","author":"Yuliarti","year":"2017","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.130748","article-title":"Structural and flow rheological properties of pumpkin pectic polysaccharide extracted by citric acid","volume":"265","author":"Kang","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0190","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.foodhyd.2017.04.006","article-title":"Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions","volume":"70","author":"Artiga-Artigas","year":"2017","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143841","article-title":"Structure characterization and rheological properties of novel polysaccharides extracted from mango seed kernel, and their effects on immunomodulation and human gut microbiota","volume":"479","author":"Abdin","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0200","doi-asserted-by":"crossref","first-page":"1307","DOI":"10.1016\/j.carbpol.2015.10.030","article-title":"Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera","volume":"136","author":"Qiao","year":"2016","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108920","article-title":"Rheological properties and thickening effect of high molecular weight exopolysaccharide and intracellular polysaccharide from Schizophyllum commune","volume":"144","author":"Meng","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0210","doi-asserted-by":"crossref","first-page":"1972","DOI":"10.1016\/j.polymer.2010.02.041","article-title":"Rheological properties of guar and its methyl, hydroxypropyl and hydroxypropyl-methyl derivatives in semidilute and concentrated aqueous solutions","volume":"51","author":"Risica","year":"2010","journal-title":"Polymer"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111731","article-title":"The xanthan gum oriented for dysphagia management: the relationship between its structure and shear and extensional rheological properties","volume":"170","author":"Wang","year":"2026","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0220","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.130027","article-title":"Comparative study on chain conformations, physicochemical and rheological properties of three acidic polysaccharides from Opuntia dillenii Haw. fruits","volume":"262","author":"Liu","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0225","article-title":"Effects of ultrasound treatment on extraction and rheological properties of polysaccharides from Auricularia cornea var. Li","volume":"24","author":"Wang","year":"2019","journal-title":"Molecules"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0230","article-title":"Emulgels containing propolis and curcumin: the effect of type of vegetable oil, poly(acrylic acid) and bioactive agent on physicochemical stability, mechanical and rheological properties","volume":"7","author":"Dos Santos","year":"2021","journal-title":"Gels"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0235","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.foodhyd.2014.02.011","article-title":"Effect of concentration on shear and extensional rheology of guar gum solutions","volume":"40","author":"Torres","year":"2014","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0240","doi-asserted-by":"crossref","first-page":"1173","DOI":"10.1007\/s00396-008-1882-2","article-title":"Rheological properties of carboxymethyl cellulose (CMC) solutions","volume":"286","author":"Benchabane","year":"2008","journal-title":"Colloid Polym. Sci."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0245","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1515\/ijfe-2023-0058","article-title":"Determination of viscosity and critical concentrations of commercial low methoxyl pectin","volume":"19","author":"Purnomo","year":"2023","journal-title":"Int. J. Food Eng."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0250","doi-asserted-by":"crossref","DOI":"10.1093\/database\/baad004","article-title":"Fungiproteomedb: a database for the molecular weight and isoelectric points of the fungal proteomes","volume":"2023","author":"Rashid","year":"2023","journal-title":"Database"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0255","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1146\/annurev-food-041715-033315","article-title":"Designing whey protein\u2013polysaccharide particles for colloidal stability","volume":"7","author":"Wagoner","year":"2016","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0260","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.carbpol.2015.12.011","article-title":"Rheological properties of a polysaccharide from floral mushrooms cultivated in Huangshan Mountain","volume":"139","author":"Xu","year":"2016","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0265","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110377","article-title":"Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management","volume":"156","author":"Wang","year":"2024","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0270","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2014\/506591","article-title":"Rheological characterization of isabgol husk, gum katira hydrocolloids, and their blends","volume":"2014","author":"Sharma","year":"2014","journal-title":"Int. J. Food Sci."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0275","doi-asserted-by":"crossref","first-page":"17136","DOI":"10.1021\/acsomega.0c05346","article-title":"Effect of fiber on rheological properties and flow behavior of polymer completion fluids","volume":"6","author":"Pu","year":"2021","journal-title":"ACS Omega"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0280","doi-asserted-by":"crossref","first-page":"1547","DOI":"10.1016\/j.foodhyd.2011.01.014","article-title":"Influences of pH and electrolyte on the rheological properties of aqueous solution of exopolysaccharide secreted by a deep-sea mesophilic bacterium","volume":"25","author":"Li","year":"2011","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0285","doi-asserted-by":"crossref","first-page":"4115","DOI":"10.1007\/s10570-024-05831-x","article-title":"Interactions of NaCl with cellulose I\u03b2 crystal surfaces and the effect on cellulose hydration: a molecular dynamics study","volume":"31","author":"Kou","year":"2024","journal-title":"Cellulose"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0290","article-title":"Effects of Na+ and Ca2+ on the rheological properties of alkaline-extracted green tea polysaccharides conjugates and their gelling mechanism","volume":"306","author":"Zhang","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0295","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1007\/s13233-024-00321-2","article-title":"Rheological properties of carboxymethyl cellulose\u2013fucoidan mixture: effect of fucoidan concentration and salt","volume":"33","author":"Bak","year":"2025","journal-title":"Macromol. Res."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0300","doi-asserted-by":"crossref","first-page":"653","DOI":"10.3866\/PKU.WHXB201502031","article-title":"Influence of intermolecular interactions on the mesogenic properties of imidazolium salts","volume":"31","author":"Wang","year":"2015","journal-title":"Acta Phys. -Chim. Sin."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0305","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107079","article-title":"Effect of calcium ions on rheological properties and structure of Lycium barbarum L. polysaccharide and its gelation mechanism","volume":"122","author":"Wang","year":"2022","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0310","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2025.139890","article-title":"Cell wall polysaccharides from macauba pulp (Acrocomia aculeata L.): fractionation and characterization of their chemical and rheological properties","volume":"298","author":"Toledo E Silva","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0315","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110882","article-title":"Chemical composition, rheological properties and calcium-induced gelation mechanism of Premna microphylla Turcz polysaccharide","volume":"161","author":"Fei","year":"2025","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0320","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114561","article-title":"Effects of Premna microphylla turcz polysaccharide on rheological, gelling, and structural properties of mung bean starch and their interactions","volume":"189","author":"Fei","year":"2024","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0325","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.141145","article-title":"Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management","volume":"463","author":"Dong","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0330","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.128053","article-title":"Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch","volume":"254","author":"Song","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0335","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2025.139890","article-title":"Cell wall polysaccharides from macauba pulp (Acrocomia aculeata L.): fractionation and characterization of their chemical and rheological properties","volume":"298","author":"Toledo E Silva","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0340","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/j.carbpol.2019.05.020","article-title":"Physicochemical properties and functional bioactivities of different bonding state polysaccharides extracted from tomato fruit","volume":"219","author":"Li","year":"2019","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0345","series-title":"Handbook of Hydrocolloids","first-page":"3","article-title":"Introduction to food hydrocolloids","author":"Williams","year":"2021"},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0350","doi-asserted-by":"crossref","DOI":"10.1016\/j.arabjc.2023.105116","article-title":"Valorization of pectic polysaccharides from Gardenia jasminoides Ellis flower: physicochemical, structural, rheological, and functional properties","volume":"16","author":"Zhang","year":"2023","journal-title":"Arab. J. Chem."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0355","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111883","article-title":"Thermal, rheological, and microstructural characterization of composite gels from fava bean protein and pea starch","volume":"172","author":"Ignatzy","year":"2026","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0360","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110377","article-title":"Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management","volume":"156","author":"Wang","year":"2024","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0365","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.125603","article-title":"Gelling and rheological properties of a polysaccharide extracted from Ocimum album L. seed","volume":"246","author":"Arab","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0370","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108936","article-title":"Rheological properties of chia seed gum extracted by high-speed shearing and its comparison with commercial polysaccharides","volume":"144","author":"Li","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.153138_bb0375","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110671","article-title":"Improvement of the gel properties of curdlan gel by hydrogen bonding interaction with trehalose","volume":"159","author":"Li","year":"2025","journal-title":"Food Hydrocoll."}],"container-title":["International Journal of Biological Macromolecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813026030655?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813026030655?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T16:32:33Z","timestamp":1787675553000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0141813026030655"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8]]},"references-count":75,"alternative-id":["S0141813026030655"],"URL":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2026.153138","relation":{},"ISSN":["0141-8130"],"issn-type":[{"value":"0141-8130","type":"print"}],"subject":[],"published":{"date-parts":[[2026,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Comparison of thickening properties of polysaccharides from four gelatinous edible fungi","name":"articletitle","label":"Article Title"},{"value":"International Journal of Biological Macromolecules","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2026.153138","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 Elsevier B.V. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"153138"}}