Gelation of Polysaccharides
- 1 April 1993
- journal article
- Published by SAGE Publications in Journal of Intelligent Material Systems and Structures
- Vol. 4 (2) , 210-215
- https://doi.org/10.1177/1045389x9300400210
Abstract
This review concerns the different types of gels formed by polysaccharides. First, single polymer-based gels are introduced with thermoreversible gels (agarose, x-carageenan, gel lan), ionic crosslinked gels (alginates, pectins) and thermoforming gels (hydrophobic modified polysaccharides). Then, two-polymer-based gels are discussed; they are obtained when two non- gelling polysaccharides (galactomannan/xanthan), polyanion and polycation (alginate/chitosan), or two gelling polymers are mixed.Keywords
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