Gelation of Polysaccharides
Source abstract
Abstract
This review concerns the different types of gels formed by polysaccharides. First, single polymer-based gels are introduced with thermoreversible gels (agarose, x-carageenan, gel lan), ionic crosslinked gels (alginates, pectins) and thermoforming gels (hydrophobic modified polysaccharides). Then, two-polymer-based gels are discussed; they are obtained when two non- gelling polysaccharides (galactomannan/xanthan), polyanion and polycation (alginate/chitosan), or two gelling polymers are mixed.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Polysaccharides Composition and Applications · Hydrogels: synthesis, properties, applications · Polysaccharides and Plant Cell Walls
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Centre de Recherches sur les Macromolécules Végétales (CNRS) B.P. 53 X - 38041 Grenoble Cedex, France
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