A comparative study on the gel transition, structural changes, and emulsifying properties of anhydride-esterified agar with varied degrees of substitution and carbon chain lengths
Luyao Zhang, Qiong Xiao, Yonghui Zhang, Huifen Weng, Siyuan Wang, Fuquan Chen, Anfeng Xiao, Anfeng Xiao
Topics & Concepts
AgarChemistryHydrogen bondAmphiphileEmulsionIntermolecular forceThermal stabilityFourier transform infrared spectroscopyHydrophobic effectIntramolecular forceOrganic chemistryChemical engineeringPolymer chemistryChromatographyCopolymerMoleculePolymerGeneticsBiologyEngineeringBacteriaProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization