Water-holding Properties Research Articles

Lipidomic and Instrumental Evaluation of a Melatonin-Based In & Out Strategy Versus Topical Treatment in Skin Aging: A Randomized Prospective Trial.

This study aimed to evaluate the efficacy of a novel "In & Out" strategy, combining topical and oral melatonin supplementation, in managing skin aging compared to topical treatment alone. A randomized, prospective study was conducted on 39 healthy females aged 55-69 years. Participants were divided into two groups: one received both the topical formula and oral melatonin supplementation (Group A), while the other received a topical melatonin-based formula (Group B). Clinical evaluations included lipidomic analysis, skin moisturization, and wrinkle depth analysis at baseline and after 84 days. The addition of oral melatonin supplementation to the topical regimen led to improvements in the skin's lipid profile and moisturization levels. These findings suggest that combining topical and oral melatonin may provide a more comprehensive approach to managing skin aging by addressing both local and systemic factors. Background/Objectives: With age, the endogenous antioxidant capacity of the skin decreases, including melatonin (Mel) synthesis. Skin aging is also associated with alterations in epidermal lipids, particularly a reduction in triglycerides and ceramides, which are essential for maintaining skin structure and hydration. The administration of exogenous melatonin could, therefore, be an effective anti-aging strategy. While some data suggest that melatonin may positively influence the lipid profile, specific data on its effects on skin aging are lacking. This study aimed to evaluate the anti-aging effects of an "In & Out" regimen consisting of a Mel-based cream and dietary supplement in comparison with topical treatment alone, focusing on clinical and lipidomic changes involved in skin homeostasis. Results: A statistically significant variation was observed in both groups compared to baseline (T0) in terms of moisturization (+23.6% in Group A, +18.3% in Group B) and wrinkle depth (-18.5% in Group A, -9.4% in Group B, p < 0.05). Both groups showed improvements in the lipid content of the skin, which typically decreases with age. The "In & Out" strategy resulted in a statistically significant increase in triacylglycerols and ceramides, key lipids that exhibit water-holding properties. Conclusions: The "In & Out" melatonin-based regimen demonstrated greater efficacy in clinical improvement and positive lipid profile modifications compared to topical treatment alone, highlighting its potential as a comprehensive anti-aging strategy.

Hydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristics.

Herein, we developed multifunctional hydrogels formed between soybean protein (SPI)-gallic acid conjugate and oxidized dextran (ODex) via a Schiff base reaction. The effects of ODex on the morphology, structure, and functional properties of the hydrogels were elucidated. The results showed that the crosslinking modes in the hydrogels include hydrogen bonding, Schiff bases, Michael addition, and π-π stacking. The synergistic crosslinking of gallic acid and ODex conferred the hydrogels with an appropriate equilibrium swelling ratio, dense morphology, excellent mechanical properties, high thermal stability, and water-holding properties. When the addition of ODex was 0.8 (w/w), the hydrogel had a higher crosslinking degree (76.31%), smaller average pore diameter (0.322μm), and higher zero shear viscosity (748.5mPa. s). In addition, in vitro digestion tests showed that hydrogel degradation was delayed upon increasing the degree of crosslinking, which improved the hydrogel's capacity to adsorb bile salts and control the release of curcumin. This study provides a theoretical basis for the design of high-quality protein hydrogels and other multifunctional materials suitable for various applications.

Characterization of Sunflower Waste Carbonization: Energy Balance and Water Holding Properties

This paper characterizes the carbonization process of biomass wastes, including sunflower husk pellets and sunflower sponge stalk pellets, at carbonization temperatures of 450 and 550 °C. These studies are important because of the reductions in wood resources for the preparation of barbecue charcoal, as well as agricultural benefits in terms of soil additives. In terms of energy balance, the obtained pyrolysis ensures the autothermal process. The heating characteristics of fixed bed showed that, due to the difference in bulk density, the bed temperature of the sunflower husk pellets reached 450 °C in 110 min, whereas the bed temperature of the sunflower stalk sponge reached the same temperature in 200 min. Additionally, the energy used for the sunflower husk carbonization increased from 2.9 kWh at 450 °C to 3.3 kWh at 550 °C, while the sunflower stalk sponge increased from 3.5 to 3.9 kWh. The combustion characteristics assessed using TGA showed that the carbonization of sunflower husk leads to obtained biochar with a higher combustion activity than biochar derived from sunflower stalk sponge. According to the experimental results, biochar from sunflower husk pellets has a higher water content capacity and water absorption rate than biochar from sunflower stalk sponge pellets.

Effect of ultrasound-assisted water-holding agent on the quality of frozen stored beef

Beef was soaked in an ultrasonic-assisted water-holding agent to increase its water-holding capacity without sacrificing its quality. Storage at -18 °C for 0, 7, 14, 21 and 28 days, the effects of the water-holding agent and ultrasound on the quality of the beef were discussed, along with the centrifugal loss rate, pH, texture, water distribution, and thiobarbituric acid reactive substances (TBARS) and other indexes. The centrifugal loss of the control group was found to be 14.33 %, while the chitosan treatment had the lowest centrifugal loss. The centrifugal losses of compound phosphate, soybean dietary fiber, and chitosan were found to be 10.77 %, 11.86 %, and 12.10 %, respectively, over the 28-days freezing time. Furthermore, there was less water migration and a lower free water P22 value in the chitosan and compound phosphate treatment groups, indicating improved water maintenance capabilities. The highest TBARS value in the control group was 1.17 mg/kg, and the lowest value of compound phosphate was 0.91 mg/kg, indicating that the compound phosphate had a good effect on lipid peroxidation. The findings of this study offer valuable insights into the water-holding properties of water-holding agents in frozen beef and serve as a guide for using these agents in the food industry.

Synthesis and rheological properties of carboxymethyl cellulose modified polyacrylic acid thickener with high electrolyte resistance

Herein, a method for preparing highly resistant electrolyte thickeners by introducing supramolecular interactions (multiple hydrogen bonds and electrostatic interactions) and chemical crosslinking during the polymerization of acrylic monomers has been proposed. The hydroxyl group on the carboxymethyl cellulose (CMC) unit provides multiple hydrogen bonds for the thickener structure, the carboxyl group on the polyacrylic acid (PAA) molecular chain provides electrostatic interactions for the thickener structure, and the crosslinking agent MBA forms a chemical network structure in the CMC-PAA molecular chain. The synergistic formation of multiple dynamic crosslinking points through the above effects is beneficial for improving the electrolyte resistance of CMC-PAA thickeners. The shift of the carbonyl characteristic peak on the FTIR spectrum confirms the existence of hydrogen bonding interactions between PAA and CMC. The viscosity retention rates of CMC-PAA thickener in tap water and saltwater electrolytes were 97.01% and 53.22%, respectively, exceeding our previously reported hydrophobic modified polyacrylic acid thickener, confirmed that the introduction of hydrogen bonds inhibits the contraction of molecular chains. The fitting analysis of the rheological properties of the color paste shows that the sisko model has high fitting accuracy of the color paste. In addition, CMC-PAA has excellent thermal stability and water-holding properties, which can ensure the contour clarity of subsequent inkjet printed fabrics. This study provides a new method for improving the electrolyte resistance of polyacrylic acid thickeners.

Influences and Prediction of Compaction Degree and Dry-wet Cycles on the Water Holding Properties of Low Liquid Limit Clay

Influences and Prediction of Compaction Degree and Dry-wet Cycles on the Water Holding Properties of Low Liquid Limit Clay

Effect of freezing on physicochemical properties and microstructure of soy protein gels

This study aimed to analyze the dynamic evolution of physicochemical properties and microstructure in soybean protein gels subjected to freezing conditions. SPI, 7S, and 11S were used in experiments. A 12g/100g protein gel was formulated after 1 and 5 days of freezing. Subsequent determination and analysis encompassed various indices, including texture, subunit composition, sulfhydryl group content, water distribution, and microstructure. The findings revealed a significant increase in the hardness of SPI, 7S, and 11S protein gels with prolonged freezing time. The 11S gel exhibited the most substantial increase, followed by SPI and 7S. And the decreases in the water-holding properties of the protein gels were 10.08%, 1.19%, and 49.34%, with the largest decrease in the water-holding properties of the 11S protein gels. Conversely, the water-holding capacity and total sulfhydryl content of SPI, 7S, and 11S protein gels decreased over time during freezing. Subunit distribution analysis indicated darker bands at the top of concentrated and separation gels. The freezing process induced the formation and growth of ice crystals, altering the spatial network structure of protein gels. Consequently, the proportion of free water in all three soybean protein gels increased, leading to enhanced mobility and a looser network structure.

Water-holding properties and electrochemical characterization of the soil under the Grand Deliverance Hall of the Chongshan Temple, Taiyuan City, China: providing the basis for preventing groundwater erosion in historic buildings

Many historic buildings are at serious risk of deterioration due to changes in the moisture content of the soil under the buildings. Based on the typical deterioration problems of the Grand Deliverance Hall and the cultural relics in the hall, this study analyzes and concludes that the main factor affecting the generation and development of deterioration is groundwater erosion through environmental monitoring and geotechnical engineering investigation. The impact of changes in moisture content on the water-holding properties and pore distribution of the soil under the cultural-relics buildings was further assessed. Then, combined with the soil property, our study provides a novel and effective way to monitor and reflect the water-holding properties of the soil using electrochemical detection. The connected pore resistance and matrix suction decrease with the increase in the moisture content, both showing a power function law. Changes in moisture content cause changes in the thickness of the double electric layer, which in turn affects the connected pore resistance and matrix suction of soil. The greater the connected pore resistance, the greater the matrix suction and the water holding capacity. Finally, based on the research of this study and the conservation ideology of cultural relics that respects the original and minimizes intervention, protection recommendations to prevent groundwater erosion are proposed in order to provide guidance for future research.Graphical

β-Glucan Extraction from Hull-Less Barley by a Novel Approach: Microwave-Assisted Pressurized CO2/H2O

AbstractΒ-glucans (BGs) are dietary fibers with human health benefits. Due to their emulsifying, thickening, and water-holding properties, they are frequently utilized in food formulations. Hull-less barley is one of the important sources of BGs. This research was performed to extract BGs from hull-less barley using microwave-assisted pressurized CO2/H2O (MW-PCO2) extraction, a combination that had never been employed before. The MW-PCO2 extraction conditions (temperature, time and water: barley flour ratio) were optimized using response surface methodology (RSM) with a Box-Behnken design for the maximum BG yield (%). Temperature of 47.74 °C, time of 19.92 min, and water: barley flour ratio of 10.10:1 (g/g) were found to be the optimum conditions for extraction with a BG yield of 62.43%. Additionally, MW-PCO2 extraction was compared with conventional water extraction (CE) and BG extracts obtained by both methods were characterized. Chemical composition, molecular weight, thermal properties, water solubility, water holding capacity, surface morphology, and Fourier Transform Infrared Spectrum (FTIR) of the BG extracts were determined. MW-PCO2 extraction gave higher BG yield and purity, molecular weight, and water holding capacity using less solvent in a shorter time. Furthermore, both extracts have similar morphological images, FTIR spectrum, and thermal properties. The results of this work demonstrate the potential of the MW-PCO2 approach for extracting BGs from hull-less barley with improved selectivity and recovery, which can then be added to a variety of food and drug formulations.

Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods

Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40–50 %, 20–30 % and 5–10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5–10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40–45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.

Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid.

The influences of various m-γ-PGA (0.08-0.20%, w/w) concentrations on the properties of minced beef meat paste in terms of rheological properties, texture, moisture distribution, and microstructures were evaluated. The results indicated that m-γ-PGA enhanced the water-holding capacity, gel strength, texture, and whiteness of the minced beef meat paste. Based on the microstructural results, m-γ-PGA helped form a more organized and compact gel, thereby limiting the migration of water through the gel matrix. In contrast to the control group, the water-holding property, gel strength, and whiteness of minced meat paste gels with m-γ-PGA content of 0.12% increased from 75.89%, 584.51 g·cm, and 61.83 to 79.91%, 780.87 g·cm, and 62.54, respectively (p < 0.05), exhibiting the highest water-holding property and gel strength. Thus, m-γ-PGA exhibits great potential for minced meat paste products as a healthy gel water retainer and enhancer in low-fat meat products.

Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan

In this study, freeze-thaw cycle experiments were conducted on food-grade Pickering emulsions co-stabilized with konjac glucomannan (KGM) and xanthan gum/lysozyme nanoparticles (XG/Ly NPs). The rheological properties, particle size, flocculation degree (FD), coalescence degree (CD), centrifugal stability, Differential scanning calorimetry (DSC), X-ray diffraction (XRD) and microstructure of Pickering emulsion stabilized by KGM before and after freeze-thaw were characterized. It was found that as the concentration of KGM increased, the flocculation degree (FD) and coalescence degree (CD) of the emulsion decreased after the freeze-thaw cycle compared to the control sample, and the microscopic images showed that the droplets became smaller and less affected by the freeze-thaw cycles. The rheological and water-holding properties also confirmed that the KGM-added emulsions still had a strong gel network structure and prevented the separation of the continuous and dispersed phases of the droplets after freezing and thawing. Freeze-thaw treatments had a negative effect on the stable emulsion of XG/Ly NPs, while the addition of KGM improved the freeze-thaw stability of the emulsion, which provided a theoretical basis for the development of emulsion products with high freeze-thaw stability.

Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions

The formation of a single soybean protein isolate (SPI) gel is limited by the processing conditions, and has the disadvantages of poor gel property, and it is usually necessary to add other biomacromolecules to improve its property. In this study, we investigated the effects of polysaccharide concentration on gel properties and interaction mechanisms of Tremella fuciformis polysaccharide (TFP)-SPI complexes. It was found that (1) the rheological properties, texture properties, water-holding properties, and thermal stability of TFP-SPI composite gels were improved with the addition of TFP (0.25–2.0 %, w/v) in a concentration-dependent manner; (2) hydrogen bond, the electrostatic interaction, hydrophobic interaction, and disulfide bond in the gel system increased with the increase of TFP concentration; (3) the electrostatic and hydrophobic interactions played an important role in the formation of the TFP-SPI composite gel while hydrogen bond formation was the least contributor to the binary composite gel network. Overall, TFP is not only a critical health food but also a promising structural component for improving the gel properties of SPI.

Extending the Shelf Life of Atlantic Salmon (Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays.

This study investigated the effect of sub-chilling whole gutted salmon and sub-chilled storage at -1 °C in modified-atmosphere packaging in two recyclable mono-material trays (CPET, HDPE). Quality parameters were measured, including water-holding properties, salt content, color, texture, lipid oxidation, and sensory and microbiological shelf life. The oxygen transmission rate was measured for the packages. Compared to traditional fish storage on ice, sub-chilling gave a 0.4% weight gain, better water-holding capacity, and higher salt content. The sub-chilled fish gave a significantly better sensory quality and microbiological shelf life of up to 49 days. Photobacterium was the dominating bacteria during storage. Salmon packaged in CPET trays had a higher drip loss than HDPE trays, but a lower rate of lipid oxidation (1-penten-3-ol). Our results showed the feasibility of significantly extending shelf life with sub-chilling, removing the need for ice. Moreover, using recyclable trays for packaging contributes to a circular economy without compromising food quality.

Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure

Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow-like confectioneries) are in demand among various consumer groups. The expansion of the range and sales markets requires ensuring quality of such products during their transportation, storage, as well as increasing their shelf life. The patterns of change in quality indicators allow establishing additional requirements for them to improve storability of such products. Moisture transfer processes are predominant during storage of confectionery products with the foamy structure and define their hardening or moistening. Therefore, it is necessary to evaluate the influence of various factors on quality indicators during storage of zefir. Studies have been carried out to determine the influence of various structure-forming agents, such as agar, pectin, gelatin, on the direction and rate of moisture transfer processes during storage of zefir samples. The possibility of using the method of infrared spectroscopy for assessing quality of structure-forming agents during incoming inspection is shown. The mass fraction of moisture in zefir made using agar decreased by 3.5% after 10 weeks of storage at a temperature of 18°C. During this period, the mass fraction of moisture in zefir made using pectin as a structure-forming agent decreased by 2.5%, while in zefir prepared on the basis of gelatin, the mass fraction of moisture decreased only by 1.2%. Thus, the addition of gelatin makes it possible to reduce the rate of moisture transfer by approximately 2–3 times. The low moisture transfer rate of zefir is due to the water-holding properties of the protein structure of gelatin. Diffusion coefficients were calculated to predict the rate of moisture transfer processes in zefir samples made using various structure-forming agents and stored at different temperatures. The lowest diffusion coefficient was determined in zefir made with the addition of pectin, while the highest diffusion coefficient was in the sample based on gelatin. However, zefir made from gelatin had the lowest actual moisture transfer rate, since the gradient of the water activity was minimal (7.6%). With an increase in the storage temperature of zefir made with the addition of various structure-forming agents from 18°C to 28°C, the rate of moisture transfer increased. In zefir produced on the basis of agar, this indicator increased by 2.7 times, in the sample from pectin by 3.0 times; in zefir based on gelatin by only 1.5 times. The results obtained make it possible to predict the risks of changes in zefir quality during storage.

Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware.

This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju Scoria) aging methods and aging time (0, 10, 20, 30, and 40 days) on meat quality. The aging methods altered pH and CIE L* after 10 days of aging. However, the aging method did not alter the pH and CIE L* of the aged pork loin after 10 days of aging. The shear force was significantly lower in the Scoria aging method than in the wet aging method after 10 and 20 days of aging. Both the normal and Scoria aging methods increased aging loss compared to the wet aging method, which could be attributed to longer air exposure times of the two non-packaged aging methods than in the packaged aging method. The scoria aging method had significantly higher contents and ratios of saturated (SFA) to mono-unsaturated fatty acids but lower ratios of poly-unsaturated fatty acids to SFA than the wet aging method. The content of most free amino acids significantly increased with aging time, especially those related to the sweet, and umami categories. In summary, this study suggests that the Scoria aging method provides positive aspects of eating quality, such as improvement of meat tenderness and taste, including umami, with minimum changes in the overall meat quality.

Organic Amendments promote saline-alkali soil desalinization and enhance maize growth.

Secondary soil salinization in arid and semi-arid regions is a serious problem that severely hampers local agricultural productivity and poses a threat to the long-term sustainability of food production. the utilization of organic soil amendments presents a promising approach to mitigate yield losses and promote sustainable agricultural production in saline-alkali soil. In this study, we established four distinct treatments, chemical fertilizer (CK), humic acid with chemical fertilizer (HA), carboxymethyl cellulose with chemical fertilizer (CMC), and amino acid with chemical fertilizer (AA), to elucidate their respective impacts on the reclamation of saline soil and the growth of maize. The findings of our study reveal notable variations in desalination rates within the 0-40 cm soil layer due to the application of distinct soil amendments, ranging from 11.66% to 37.17%. Moreover, application of amendments significantly increased the percentage of soil macro-aggregates as compared to the CK treatment. Furthermore, HA and AA treatments significantly augmented soil nutrient content (HA: 48.07%; AA: 39.50%), net photosynthetic rate (HA: 12.68%; AA: 13.94%), intercellular CO2 concentration (HA: 57.20%; AA: 35.93%) and maize yield (HA:18.32%; AA:16.81%). Correlation analysis and structural equation modeling unveiled diverse mechanisms of yield enhancement for HA, CMC, and AA treatments. HA enhanced yield by increasing organic matter and promoting soil aggregate formation, CMC improved soil water content and facilitated salt leaching due to its excellent water-holding properties, while AA increased yield by elevating soil organic matter and effective nitrogen content. Among the array of soil amendment materials scrutinized, HA treatment emerged as the most promising agent for enhancing soil conditions and is thus recommended as the preferred choice for treating local saline soils.

Soilization utilization of solid waste: Ecological regulation of phosphorus tailings-based soil with physicochemical improvement and Bacillus_cereus-addition

Extraction and utilization of effective phosphorus from solid waste have been an important approach for alleviating phosphorus resource shortage. The extraction of available phosphorus by microbial method with low cost, mild conditions and simple process has been drawing attention from the majority of research scholars. However, relevant studies on special microbial communities for effective phosphorus extraction from solid waste are less. In this work，a functional Bacillus_cereus strain screened from phosphate tailings, phosphate ore and forest rhizosphere soil was inoculated into phosphate tailings (PT), modified phosphate tailings (IS) and highland red soil (SS). Compared with SS, the water-holding properties, fertility, leaching toxicity and microbial community diversity of PT and IS with and without bacteria were analyzed. PT+, SS+ and IS+ (after adding bacteria to PT, SS and IS) showed moderately alkaline pH, and the available phosphorus content enhanced by 31.73%, 20.05% and 39.41% respectively. The leaching toxicity phosphate of PT+ and IS + decreased by 4.89 mg/kg and 2.61 mg/kg respectively, while that of SS + increased by 5.45 mg/kg, indicating differences in the phosphorus solubilization mechanism of Bacillus_cereus for different soils. Furthermore, the modification and bacteria treatment improved the relative abundance of Pedobacter, Alcaligenaceae and Pseudomonas, thus enhancing the phosphorus solubility of the PT bacterial community. This work may achieve efficient utilization and ecological restoration of phosphorus tailings-based soil and contribute to long-term sustainable agricultural development.

Effect of super-chilled preservation on the water-holding properties of fresh beef during storage

In this study, comparison of the effects of chilled (4 °C), super-chilled (-4 °C), and frozen (-18 °C) storage on the water-holding properties was evaluated by drip loss, surface hydrophobicity, and calpain activity of raw beef. These results indicated that storage temperature can significantly affect the water-holding properties. In contrast to chilled storage, super-chilled storage can maintain a higher thiol group content, which can maintain better myofibrillar protein hydration capacity. Furthermore, super-chilled storage effectively slowed down the increase in the rate of protein hydrophobicity compared with chilled and frozen storage. Additionally, the super-chilled sample exhibited the highest glutathione reductase activity, followed by the frozen sample. These results revealed that super-chilled storage is a good way to preserve the water-holding properties of raw beef.

Effects of freeze–thawing treatment on mechanical and structural properties of konjac glucomannan gels containing additives

The mechanical, structural, and water-holding properties of freeze-thawed konjac glucomannan (GM) gels prepared using sodium carbonate as a solidifying agent were examined using various techniques. For GM gels prepared at pH = 11, the freezing-thawing (FT) treatment considerably enhanced the compressive stress because treatment promotes the crystallization and aggregation of GM. Additionally, we examined the effect of three additives, such as curdlan (CUD), antifreeze glycoprotein (AFGP), and tremella fuciformis polysaccharide (TFP), on the various properties of freeze-thawed GM gels prepared at pH = 8.5. The compressive stress of the CUD-added GM gels was almost unchanged after the FT treatment but it lowered the water-holding capacity (WHC) of the gel. The compressive stress of the freeze-thawed GM gels containing AFGP and TFP moderately increased after the FT treatment, whereas both gels possessed high WHC even after the FT treatment. Synchrotron simultaneous small-angle X-ray scattering and wide-angle X-ray scattering experiments were performed to examine the structures of these GM gels and their structural changes during the FT process. The GM gels containing additives formed a network with a fractal dimension of 2.4–2.5 that was constructed by the aggregates with partly crystallized GM. The aggregated phase contains a large amount of water, which causes concentration fluctuations within the phase. During freezing, water molecules transitioned to a solid state and formed ice crystals, whereas during thawing, the water molecules returned to their original phase, but the gel network did not revert to its original state. Among freeze-thawed GM/additive gels, the GM/CUD gel was restored to the original structure most closely before FT treatment.