Gelatin/Maltodextrin Water-in-Water (W/W) Emulsions for the Preparation of Cross-Linked Enzyme-Loaded Microgels
Cross-linked gelatin microgels were formed in gelatin-in-maltodextrin water-in-water (W/W) emulsions and evaluated as carriers of the enzyme β-galactosidase (β-Gal). The phase behavior of aqueous gelatin/maltodextrin mixtures was studied in detail, focusing on the multiphase region of the phase diag...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1999. - 34(2018), 33 vom: 21. Aug., Seite 9731-9743
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| 1. Verfasser: |
Beldengrün, Yoran
(VerfasserIn) |
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| Weitere Verfasser: |
Aragon, Jordi,
Prazeres, Sofia F,
Montalvo, Gemma,
Miras, J,
Esquena, Jordi |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2018
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Emulsions
Gels
Iridoids
Polysaccharides
Water
059QF0KO0R
maltodextrin
7CVR7L4A2D
mehr...
Gelatin
9000-70-8
genipin
A3V2NE52YG
beta-Galactosidase
EC 3.2.1.23 |
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