Impact of saccharides on the drying kinetics of agarose gels measured by in-situ interferometry
Agarose gels are viscoelastic soft solids that display a porous microstructure filled with water at 90% w/w or more. Despite an extensive use in food industry and microbiology, little is known about the drying kinetics of such squishy solids, which suffers from a lack of time-resolved local measurem...
| Main Authors: | , , |
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| Other Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Nature Publishing Group,
2017-06-20T19:33:07Z.
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| Subjects: | |
| Online Access: | Get fulltext |