Maltose-conjugated chitosans induce macroscopic gelation of pectin solutions at neutral pH

Author:

Giacomazza D.,Sabatino M.A.,Catena A.,Leone M.,San Biagio P.L.,Dispenza C.

Funder

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference47 articles.

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2. Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel;Baek;Food Hydrocolloids,2004

3. Characterization of self-assembled polyelectrolyte complex nanoparticles formed from chitosan and pectin;Birch;Langmuir,2014

4. Sucrose pectin interaction from solution to gels;Bulone,2010

5. Collagen-based biomaterials and cartilage engineering. Application to osteochondral defects;Chajra;Bio-medical Materials and Engineering,2008

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