Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels

Alginate is a polysaccharide obtained from brown seaweed that is widely used in food, pharmaceutical, and biotechnological applications due to its versatility as a viscosifier and gelling agent. Here, we investigated the influence of the addition of glucose on the structure and mechanical properties...

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Bibliographic Details

Published in:	Gels
Main Authors:	Patricia Lopez-Sanchez, Ali Assifaoui, Fabrice Cousin, Josefine Moser, Mauricio R. Bonilla, Anna Ström
Format:	Article
Language:	English
Published:	MDPI AG 2022-01-01
Subjects:	alginate glucose hydrogels SANS crosslinking poroelasticity
Online Access:	https://www.mdpi.com/2310-2861/8/2/71