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Objective To analyze the influencing factors and improvement paths of the service capacity of standardized township health centers in Guangxi under the background of "high-quality service at the grassroots level", providing useful reference for further deepening reform and promoting the healthy development of rural medical and health systems. Methods By the end of 2021, township health centers that have reached the recommended standard of "quality service primary line" service ability were selected as the research samples, and the coupled coordination degree model was combined with fuzzy set qualitative comparative analysis method to carry out empirical analysis. Results Single factors cannot constitute a necessary condition for improving or decreasing the service capacity of township health centers. There are a total of four configuration paths for improving the service capacity of township health centers in Guangxi, among which the core sufficient conditions for playing a leading role are the number of high-level practicing (assistant) physicians, the number of registered nurses, and coupling coordination scheduling. The overall consistency of the solution is 0.920 (≥0.8), and the model has strong explanatory power. Conclusion The improvement of service capacity in township health centers in Guangxi is facilitated by the synergistic effect of multiple factors both internally and externally. The optimization and expansion of grassroots talent teams is the core combination element for the improvement of service capacity in township health centers, and the coupling and coordinated development of medical resource allocation and economy is the key element for the improvement of service capacity. [ABSTRACT FROM AUTHOR]

To develop composite hydrogels based on low acyl gellan gum (GG), the effect of puerarin (PUE) on the gel properties of GG was investigated. The results showed that the maximum storage modulus (G ′) of the 1.2 % GG/0.8 % PUE composite hydrogel was 377.4 Pa at 0.1 Hz, which was enhanced by 4.7-fold compared with that of 1.2 % GG. The melting temperature of this composite hydrogel increased from 74.1 °C to >80.0 °C. LF-NMR results showed that a significant amount of free water was present in the hydrogel matrix. The surface structure aggregation and the shrinkage of the honeycomb meshes in the composite hydrogel proved the cross-linking of PUE and GG. XRD, FTIR and molecular simulation results illustrated that hydrogen bonds were the most important factor controlling the interaction between GG and PUE. Thus, the GG/PUE composite hydrogel has good elasticity, thermal stability and water retention, which lays a good foundation for further application in the food industry. [ABSTRACT FROM AUTHOR]