[1] LIU Z, LIU C, SUN X, et al. Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin [J]. Food Hydrocolloids, 2020, 43(22):103-115.
[2] MI F L, SUNG H W, SHYU S S, et al. Synthesis and characterization of biodegradable TPP/genipin co-crosslinked chitosan gel beads [J]. Polymer, 2003, 44(21): 6521-6530.
[3] KANG X, DENG L, YI L, et al. A facile method for preparation of green and antibacterial hydrogel based on chitosan and water-soluble 2,3-dialdehyde cellulose [J]. Cellulose, 2021, 28(10):104-115.
[4] HIBA S, ALHAJ H Y, XU X, et al. Thermo-/pH-responsive preservative delivery based on TEMPO cellulose nanofiber/cationic copolymer hydrogel film in fruit packaging [J]. International Journal of Biological Macromolecules, 2021, 56(12):183-192.
[5] 史超．天然多糖基物理交联双网络水凝胶的制备及其性能研究 [D]; 山东大学，2022. [SHI C. Preparation and properties of natural polysaccharide-based physical crosslinking double network hydrogels [D]; Shandong University, 2022.]
[6] 章紫英，邓利珍，戴涛涛，等．多糖基水凝胶载体及其干燥方式研究进展 [J]. 食品工业科技，2021, 42(23): 438-446. [ZHANGZ Y, DENG L Z, DAI T T, et al. Research progress of polysaccharide based hydrogel carriers and their drying methods [J]. Science and technology in the food industry, 2021, 42(23): 438-446.]
[7] LIN P, LIU L, HE G, et al. Preparation and properties of carboxymethyl chitosan/oxidized hydroxyethyl cellulose hydrogel [J].International Journal of Biological Macromolecules, 2020, 162(53): 1692-1708.
[8] SANJEEWA K K A, KANG N, AHN G, et al. Bioactive potentials of sulfated polysaccharides isolated from brown seaweed Sargassum spp in related to human health applications: A review [J]. Food Hydrocolloids, 2018, 81(79): 200-208.
[9] KE Z, QING C, JIE X, et al. Physicochemical and functional properties of chitosan-based edible film incorporated with Sargassum pallidum polysaccharide nanoparticles [J]. Food Hydrocolloids, 2023,67(28):138-149.
[10] 王奋芬，霍健聪．低值马尾藻活性多糖的提取工艺及抑菌特性研究 [J]. 食品工业，2013, 34(02): 29-32. [WANG F F, HUO J C. Study on the extraction technology and antimicrobial activity of lowvalue sargassum polysaccharide [J]. The food industry, 2013, 34(02):29-32.]
[11] CHENG W, HUI J, MENGTING T, et al. Purification, physicochemical properties and antioxidant activity of polysaccharides from Sargassum fusiforme by hydrogen peroxide/ascorbic acid-assisted extraction [J]. International journal of biological macromolecules, 2022,78(35):223-236.
[12] 陆星宇，刘登鸿，庞聪，等．马尾藻功能低聚糖的制备及酶解工艺优化 [J]. 中国酿造，2022, 41(10): 194-200. [LU X Y, LIU D H, PANG C, et al. Preparation of sargassum functional oligosaccharides and optimization of enzymatic hydrolysis process [J]. Made in China,2022, 41(10): 194-200.]
[13] 冯华伟．海藻酸钠基双网络复合水凝胶的制备及吸附性能研究[D]; 安徽理工大学，2020. [FENG H W. Preparation and adsorption properties of sodium alginate-based double network composite hydrogels[D]; Anhui University of Science and Technology, 2020.]
[14] 陈芳，张悦，唐静，等．紫薯花色苷果胶/海藻酸钙复合凝胶球的制备及性能研究 [J]. 应用化工，2020, 49(09): 2298-2302.
[CHEN F, ZHANG Y, TANG J, et al. Preparation and properties of purple sweet potato anthocyanin pectin/calcium alginate composite gel
spheres[J]. Applied Chemical Engineering, 2020, 49(09): 2298-2302.]
[15] 张明．维生素C多重乳液水凝胶球的制备与评价 [D]; 东南大学，2020. [ZHANG M. Preparation and evaluation of Vitamin C multiemulsion hydrogel spheres[D]; Southeast University, 2020.]
[16] 陈菲，武若飞，萨日娜，等．酯化大豆蛋白的制备及抑菌性研究 [J]. 现代食品，2022, 28(06): 75-82. [CHEN F, WU R F, SA R N, et al. Study on preparation and antibacterial activity of esterified soy protein[J]. Modern food, 2022, 28(06): 75-82.]
[17] 钟启明，张佳雨，郭城，等．海藻酸钠水凝胶3D打印效果和流变特征及其相关性分析 [J]. 食品工业科技，2020,162(34):1-14. [ZHONG Q M, ZHANG J Y, GUO C, et al. 3D printing effect and rheological characteristics of sodium alginate hydrogel and their correlation analysis[J]. Technology in the food industry, 2020,162(34):1-14.]
[18] 倪芳芳．海藻酸钠— 明胶水凝胶珠对植物乳杆菌和姜黄素的共包埋机制研究 [D]; 浙江工商大学，2022. [NI F F. Coencapsulation mechanism of sodium alginate-gelatin hydrogel beads on Lactobacillus plantarum and curcumin [D] ; Zhejiang Gongshang University, 2022.]
[19] 邵志颖．壳聚糖基凝胶珠对液体食品中重金属的吸附去除研究 [D]; 南京财经大学，2021. [SHAO Z Y. Adsorption and removal of heavy metals in liquid food by chitosan-based gel beads[D]; Nanjing University of Finance and Economics, 2021.]
[20] SATHIYA R, JAYARAMAN A, KALIAPERUMAL K. Therapeutic potential of fucoidan derived from Sargassum wightii greville in diabetic encephalopathy – behavioural, biochemical, histopathological and histochemical evidences [J]. Phytomedicine Plus, 2021, 1(01):1-12.
[21] 白菲菲， 黄金， 王冠华， 等．叶黄素-海藻酸钠微球的制备及质量评价 [J]. 中国食品添加剂，2018, (04): 93-98. [BAI F F, HAUNG J ,WANG G H, et al. Preparation and quality evaluation of lutein-sodium alginate microspheres [J]. Chinese food additives, 2018, (04): 93-98.]
[22] IASMIN F, LIA V, ANA L, et al. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality [J]. Biomolecules, 2022, 12(10):45-54.
[23] 蔡璐．不同分子量马尾藻岩藻聚糖硫酸酯的制备及降血脂机理的初步研究 [D]; 广东海洋大学，2014. [CAI L. Preparation of Sargassum fucoidan sulfates with different molecular weights and preliminary studies on the mechanism of lipid lowering[D]; Guangdong Ocean University, 2014.]
[24] 宋伟康．叶托马尾藻及海葡萄多糖的提取、结构、抗氧化性以及藻渣吸附性能研究 [D]; 海南大学，2018. [SONG W K. Studies on the extraction, structure, antioxidation and adsorption properties of sargassum platensis and glucosinolates[D]; Hainan University, 2018.]
[25] YIN Y, JINLIN S, DI M, et al. Effects of calcium salts on experimental characterizations of sodium alginate hydrogels and the drug release of electrospun naringin-loaded microspheres hybrid hydrogel scaffolds [J]. Materials Letters, 2023,23(34): 333-346.
[26] SLAVUTSKY A M, BERTUZZI M A. Formulation and characterization of hydrogel based on pectin and brea gum [J]. International Journal of Biological Macromolecules, 2019, 36(15)：
123-136.
[27] 章紫英．载姜黄素干凝胶珠的制备研究 [D]; 南昌大学，2021. [ZHANG Z Y. Preparation of curcumin-loaded dry gel beads[D]; Nanchang University, 2021.]
[28] 张予心， 蔡丹， 宋秋梅， 等．乳清蛋白与海藻酸钠复合物凝胶特性的影响因素 [J]. 中国食品学报，2017, 17(05): 40-48. [ZHANG Y X, CAI D, SONG Q M, et al. Factors influencing gel properties of whey protein-sodium alginate complex[J]. Chinese Journal of food, 2017, 17(05): 40-48.]
[29] XIANGQUAN Z, WEIBO J, HE L, et al. Interactions of Mesona chinensis Benth polysaccharides with different polysaccharides to fabricate food hydrogels: A review [J]. Food Hydrocolloids, 2023,47(34): 139-152.
[30] PEIYUAN L, FANGZHOU W, HONGJUN Y, et al. Antimicrobial activity of Emodin in combination with visible light against Escherichia coli and Staphylococcus aureus: Applications for food safety technology [J]. LWT, 2023,24(46): 181-195.
[31] 黄可榆，谢彩锋，杭方学，等．乳酸链球菌素抗菌活性的改善及在食品保鲜中的研究进展 [J]. 中国食品添加剂，2021, 32(12): 208-213. [HUANG K Y, XIE C F, HANG X F, et al. Improvement of antimicrobial activity of Nisin and its application in food preservation[J]. Chinese food additives, 2021, 32(12): 208-213.]