| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602314 | Carbohydrate Polymers | 2011 | 7 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Maria G. Carneiro-da-Cunha, Miguel A. Cerqueira, Bartolomeu W.S. Souza, José A. Teixeira, António A. Vicente,