The gel strength and swelling in the gastrointestinal environment of pectin/κ-carrageenan gel particles based on pectins with different degrees of methylesterification-Reference-Cited by-同舟云学术

The gel strength and swelling in the gastrointestinal environment of pectin/κ-carrageenan gel particles based on pectins with different degrees of methylesterification

Published:2022-12 Issue: Volume:33 Page:104986
ISSN:2352-4928
Container-title:Materials Today Communications
language:en
Short-container-title:Materials Today Communications

Author:

Günter Elena A.,Martynov Vladislav V.,Ananchenko Boris A.,Martinson Ekaterina A.,Litvinets Sergey G.

Publisher

Elsevier BV

Subject

Materials Chemistry,Mechanics of Materials,General Materials Science

Reference59 articles.

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