Influence of concentration, ionic strength and pH on zeta potential and mean hydrodynamic diameter of edible polysaccharide solutions envisaged for multinanolayered films production

This work establishes a relationship between important polysaccharides properties and the values of pH, polysaccharide and salt concentrations, thus providing insight on how to control the structure and texture of multinanolayered films in view of their potential application e.g., in the food, pharmaceutical, and cosmetic industries.