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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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2022-01-01
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| シリーズ: | Gels |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2310-2861/8/2/71 |
| タグ: |
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