Cress seed gum (1–7
wt%)
Water
À18; À30
24; 15
À
1
Preparation of the
gum-based cryogels and
evaluation of their rheological characteristics
[280]
β-Glucans from cereal
sources (1–3 wt%)
Water
À18
24
À
1–12
Preparation of the
β-glucanbased cryogels, study of
their physicomechanical
and thermal properties as
depended on the source
of polysaccharide isolation, molecular-weight
parameters of gelling
polymer, its initial concentration and conditions of cryogenic
processing
[281, 282]
(3 wt%)
Aqueous solutions of
glucose, fructose,
sucrose, xylose
or sorbitol
À15
24
14–22
Study of the influence of
polyols on the physicochemical properties and
macroporous morphology of resulting cryogels
[283]
Locust bean gum (0.5–
5.1 wt%)
Water
À15
18–24
À
1–5
Preparation of the
gum-based cryogels,
study of the influence of
freezing rate and freeze/
thaw cycles number on
the physicochemical
properties of resulting
cryogels
[284–287]
(continued)
A Brief History of Polymeric Cryogels
25