Pectin-based microgels for rheological modification in the dilute to concentrated regimes

Stubley, SJ, Cayre, OJ orcid.org/0000-0003-1339-3686, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2022) Pectin-based microgels for rheological modification in the dilute to concentrated regimes. Journal of Colloid and Interface Science, 628 (Part 1A). pp. 684-695. ISSN 1095-7103

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2022 The Author(s). This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Keywords: Microgel; Gel; Sugar beet pectin; Viscoelasticity; Viscosity; Volume fraction; Laccase
Dates:
  • Accepted: 23 July 2022
  • Published (online): 28 July 2022
  • Published: 15 December 2022
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Chemical & Process Engineering (Leeds)
The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 11 Oct 2022 13:28
Last Modified: 11 Oct 2022 13:28
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.jcis.2022.07.147

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