Intermolecular Interactions in the Formation of Polysaccharide-Gelatin Complexes: A Spectroscopic Study

Gelatin, due to its gelling and stabilizing properties, is one of the widely used biopolymers in biotechnology, medicine, pharmaceuticals, and the food industry. One way to modify the characteristics of gelatin is molecular modification by forming non-covalent polyelectrolyte complexes with polysacc...

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Detalles Bibliográficos
Autores principales: Derkach, Svetlana R., Voron’ko, Nikolay G., Kuchina, Yulia A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323904/
https://www.ncbi.nlm.nih.gov/pubmed/35890554
http://dx.doi.org/10.3390/polym14142777

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323904/
https://www.ncbi.nlm.nih.gov/pubmed/35890554
http://dx.doi.org/10.3390/polym14142777

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