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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2018
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| Materias: | |
| 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 |