Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5156427 | Carbohydrate Polymers | 2018 | 29 Pages |
Abstract
The structural modifications at different scales were assessed by SAXS. The incorporation of gums as second excipients induces a significant stabilization in the microstructure not only at the rod scale, but also in the characteristic size and density of alginate dimers (basic units of construction of rods) and the degree of interconnection of rods at a larger scale, improving the performance in terms of lactase activity.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Pedro J. Fito, Mercedes Perullini, Patricio R. Santagapita,