Polymeric compositions are provided that include a poly(ethylene glycol), a viscoelastic polymer, and an antioxidant, where, in polymerized form, the compositions have a refractive index of about 1.30 to about 1.40. Methods of synthesizing the compositions are also provided and include the steps of heating an amount of water; adding a buffering agent to the water to form a buffer solution; mixing a poly(ethylene glycol) and a viscoelastic polymer into the buffer solution to form a reactive mixture; adding a plurality of antioxidant particles to the reactive mixture; and removing suspended gas bubbles from the reactive mixture. Methods of preventing oxidative damage to an eye lens of a subject are further provided and include administering the foregoing polymeric compositions to the eye lens of the subject.

Polymeric compositions are provided that include a poly(ethylene glycol), a viscoelastic polymer, and an antioxidant, where, in polymerized form, the compositions have a refractive index of about 1.30 to about 1.40. Methods of synthesizing the compositions are also provided and include the steps of heating an amount of water; adding a buffering agent to the water to form a buffer solution; mixing a poly(ethylene glycol) and a viscoelastic polymer into the buffer solution to form a reactive mixture; adding a plurality of antioxidant particles to the reactive mixture; and removing suspended gas bubbles from the reactive mixture. Methods of preventing oxidative damage to an eye lens of a subject are further provided and include administering the foregoing polymeric compositions to the eye lens of the subject.

A composition useful in forming a structure in the form of a substantially interconnected vascular network. The composition includes a powder including a carbohydrate powder and an anti-caking agent, where the powder: has a granular form, and has a specific energy of less than 6 millijoules per milliliter (mJ/mL).

A composition useful in forming a structure in the form of a substantially interconnected vascular network. The composition includes a powder including a carbohydrate powder and an anti-caking agent, where the powder: has a granular form, and has a specific energy of less than 6 millijoules per milliliter (mJ/mL).

The disclosure relates to poly alpha-1,6-glucan derivatives comprising poly alpha-1,6-glucan substituted with at least one organic group linked to the poly alpha-1,6-glucan through a linkage moiety selected from ether, sulfonyl, carbonate, or carbamoyl/carbamate, and having a degree of substitution of about 0.001 to about 3.0. The poly alpha-1,6-glucan comprises a backbone of glucose monomer units wherein greater than or equal to 40% of the glucose monomer units are linked via alpha-1,6 glycosidic linkages, and optionally at least 5% of the backbone glucose monomer units have branches via alpha-1,2 and/or alpha-1,3 glycosidic linkages. Compositions comprising a poly alpha-1,6-glucan derivative can be useful in various applications.

A malto-dextrin composition with low DE value and low viscosity and the method for making the same is provided. The malto-dextrin comprises a blue value in the range of 0.02 to 0.28; a dextrose equivalent (DE) in the range of 3 to 10; and a viscosity lower than 26.3185*DE{circumflex over ( )}(−0.7593). The method for preparing the malto-dextrin composition comprises: dispersing raw starch in water to obtain a starch-water slurry; preheating the starch-water slurry with a jet-cooker for a first duration at a first temperature above 100° C. having a temperature variation no more than 0.8° C.; hydrolyzing the slurry by treating the slurry with α-amylases for a second duration at a second temperature; and filtering the hydrolyzed slurry to remove insoluble residual proteins and fibers and obtain an un-fractionated malto-dextrin composition.

A malto-dextrin composition with low DE value and low viscosity and the method for making the same is provided. The malto-dextrin comprises a blue value in the range of 0.02 to 0.28; a dextrose equivalent (DE) in the range of 3 to 10; and a viscosity lower than 26.3185*DE{circumflex over ( )}(−0.7593). The method for preparing the malto-dextrin composition comprises: dispersing raw starch in water to obtain a starch-water slurry; preheating the starch-water slurry with a jet-cooker for a first duration at a first temperature above 100° C. having a temperature variation no more than 0.8° C.; hydrolyzing the slurry by treating the slurry with α-amylases for a second duration at a second temperature; and filtering the hydrolyzed slurry to remove insoluble residual proteins and fibers and obtain an un-fractionated malto-dextrin composition.

Compositions comprising oxidized dextran compounds are disclosed herein. Oxidized dextran compounds are produced by contacting dextran under aqueous conditions with at least one N-oxoammonium salt, at least one periodate compound, and/or at least one peroxide compound.

Compositions comprising oxidized dextran compounds are disclosed herein. Oxidized dextran compounds are produced by contacting dextran under aqueous conditions with at least one N-oxoammonium salt, at least one periodate compound, and/or at least one peroxide compound.

Provided are methods of controlling disassociation of cells from a carrier, compositions, and methods of collecting cells. The methods of controlling disassociation of cells from a carrier may include contacting a polymeric carrier with one or more digesting agents to disassociate at least a portion of a plurality of cells from the polymeric carrier. The polymeric carrier may be crosslinked with a crosslinker including at least one of a redox sensitive moiety, a UV light sensitive moiety, a pH sensitive moiety, and a temperature sensitive moiety.