Gelatin/Maltodextrin Water-in-Water (W/W) Emulsions for the Preparation of Cross-Linked Enzyme-Loaded Microgels-Reference-Cited by-同舟云学术

Gelatin/Maltodextrin Water-in-Water (W/W) Emulsions for the Preparation of Cross-Linked Enzyme-Loaded Microgels

Published:2018-06-28 Issue:33 Volume:34 Page:9731-9743
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Beldengrün Yoran¹,Aragon Jordi¹,Prazeres Sofia F.²,Montalvo Gemma²,Miras J.¹,Esquena Jordi¹^ORCID

Affiliation:

1. Institute of Advanced Chemistry of Catalonia, Spanish National Research Council (IQAC-CSIC) and Networking Research Center on Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), Barcelona, Spain

2. Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering, University of Alcalá, Alcalá de Henares, E-28871 Madrid, Spain

Funder

Centro de Investigaci?n Biom?dica en Red en Bioingenier?a, Biomateriales y Nanomedicina

Ministerio de Econom?a y Competitividad

Generalitat de Catalunya

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

http://pubs.acs.org/doi/pdf/10.1021/acs.langmuir.8b01599

Reference60 articles.

1. Release of fluorescent markers from phase-separated gelatin-maltodextrin hydrogels

2. Water-in-water (W/W) emulsions

3. Thermodynamic incompatibility of proteins and polysaccharides in solutions

4. Protein–polysaccharide interactions

5. Direct analysis of experimental tie line data (two polymer–one solvent systems) using Flory–Huggins theory

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