The gel strength and swelling in the gastrointestinal environment of pectin/κ-carrageenan gel particles based on pectins with different degrees of methylesterification
Elena A. Günter, Vladislav V. Martynov, Б. А. Ананченко, Ekaterina A. Martinson, Sergey G. Litvinets
Topics & Concepts
PectinSwellingThermogravimetric analysisSelf-healing hydrogelsDifferential scanning calorimetryCarrageenanMaterials scienceFourier transform infrared spectroscopyThermal stabilityNuclear chemistryChemical engineeringChemistryPolymer chemistryOrganic chemistryBiochemistryComposite materialThermodynamicsPhysicsEngineeringPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsSeaweed-derived Bioactive Compounds