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Impact of saccharides on the drying kinetics of agarose gels measured by in-situ interferometry
Agarose gels are viscoelastic soft solids that display a porous microstructure filled with water at 90% w/w or more. Despite an extensive use in food industry and microbiology, little is known about the drying kinetics of such squishy solids, which suffers from a lack of time-resolved local measurem...
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| Publicado no: | Sci Rep |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Publishing Group
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5253732/ https://ncbi.nlm.nih.gov/pubmed/28112236 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/srep41185 |
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