Effect of pH variation and crosslinker absence on the gelling mechanism of high acyl gellan: Morphological, thermal and mechanical approaches

Author:

de Souza Flavio Silva,de Mello Ferreira Ivana LourençoORCID,da Silva Costa Marcos Antonio,da Costa Marcia Parente Melo,da Silva Gustavo Monteiro

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference68 articles.

1. Water adsorption isotherms of some gellan gum samples;Abramovic;Journal of Food Engineering,2006

2. Synthesis, mechanical and thermal rheological properties of new gellan gum derivatives;Agnello;International Journal of Biological Macromolecules,2017

3. Controlled release of cephalexin through gellan gum beads: Effect of formulation parameters on entrapment efficiency, size and drug release;Agnihotri;European Journal of Pharmaceutics and Biopharmaceutics,2006

4. Mechanical properties of hydrogels and their experimental determination;Anseth;Biomaterials,1996

5. Gellan gum: Fermentative production, downstream processing and applications;Bajaj;Food Technology and Biotechnology,2007

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