Release Properties of Hydrogels: Water Evaporation from Alginate Gel Beads

Encapsulation in alginate hydrogels has been extensively used for several applications in food, pharmaceutical, and biomedical fields. The rational design of a functional polymer network is based on the identification of key parameters and mechanisms governing rate and extent of release of the immob...

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Veröffentlicht in:	Food biophysics 2011-06, Vol.6 (2), p.259-266
Hauptverfasser:	Bellich, Barbara, Borgogna, Massimiliano, Cok, Michela, Cesàro, Attilio
Format:	Artikel
Sprache:	eng
Schlagworte:	alginate gels Analytical Chemistry Biological and Medical Physics Biophysics Biopolymers calcium alginate Chemistry Chemistry and Materials Science encapsulation Evaporation Food Science foods functional properties hydrocolloids Hydrogels Polymers prediction Solutes Special Issue Article thermal diffusivity Water water temperature
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