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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Materias: | |
| 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 |