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Impact of saccharides on the drying kinetics of agarose gels measured by in-situ interferometry
Agarose gels are viscoelastic soft solids that display a porous microstructure filled with water at 90% w/w or more. Despite an extensive use in food industry and microbiology, little is known about the drying kinetics of such squishy solids, which suffers from a lack of time-resolved local measurem...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group
2017
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5253732/ https://www.ncbi.nlm.nih.gov/pubmed/28112236 http://dx.doi.org/10.1038/srep41185 |