Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels

Alginate is a polysaccharide obtained from brown seaweed that is widely used in food, pharmaceutical, and biotechnological applications due to its versatility as a viscosifier and gelling agent. Here, we investigated the influence of the addition of glucose on the structure and mechanical properties...

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Detalles Bibliográficos
Autores principales: Lopez-Sanchez, Patricia, Assifaoui, Ali, Cousin, Fabrice, Moser, Josefine, Bonilla, Mauricio R., Ström, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871698/
https://www.ncbi.nlm.nih.gov/pubmed/35200453
http://dx.doi.org/10.3390/gels8020071

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871698/
https://www.ncbi.nlm.nih.gov/pubmed/35200453
http://dx.doi.org/10.3390/gels8020071

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