Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches

In order to impart emulsifying ability to gel-forming polysaccharides that have not been used as emulsifying agents, three kinds of polysaccharides, agar, curdlan, and gellan gum were converted to microgels by different gelation methods via the bottom-up and top-down approaches. We clearly demonstra...

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Detalles Bibliográficos
Autores principales: Ishii, Toya, Matsumiya, Kentaro, Aoshima, Mai, Matsumura, Yasuki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6550241/
https://www.ncbi.nlm.nih.gov/pubmed/31304265
http://dx.doi.org/10.1038/s41538-018-0023-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6550241/
https://www.ncbi.nlm.nih.gov/pubmed/31304265
http://dx.doi.org/10.1038/s41538-018-0023-7

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