Internal gelation of alginate microparticle prepared by emulsification and 
microfluidic method: Effect of Ca-EDTA as a calcium source

Paiboon, Narin; Surassmo, Suvimol; Rungsardthong Ruktanonchai, Uracha; Kappl, Michael; Soottitantawat, Apinan

doi:10.1016/j.foodhyd.2023.108712

Local TagsRelease HistoryDetailsSummary

Internal gelation of alginate microparticle prepared by emulsification and microfluidic method: Effect of Ca-EDTA as a calcium source

Paiboon, N., Surassmo, S., Rungsardthong Ruktanonchai, U., Kappl, M., & Soottitantawat, A. (2023). Internal gelation of alginate microparticle prepared by emulsification and microfluidic method: Effect of Ca-EDTA as a calcium source. Food Hydrocolloids, 141: 108712. doi:10.1016/j.foodhyd.2023.108712.

Item is Released

show all hide all

Basic

show hide

Item Permalink: https://hdl.handle.net/21.11116/0000-000C-E7C6-0 Version Permalink: https://hdl.handle.net/21.11116/0000-000C-E7C7-F

Genre: Journal Article

Files

show Files

Locators

show

Creators

show

hide

Creators:
Paiboon, Narin, Author
Surassmo, Suvimol, Author
Rungsardthong Ruktanonchai, Uracha, Author
Kappl, Michael¹, Author
Soottitantawat, Apinan, Author

Affiliations:
1Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society, ou_1800286

Content

show

Details

show

hide

Language(s): eng - English

Dates: Published Online: 2023-03-25Date issued: 2023

Publication Status: Issued

Pages: -

Publishing info: -

Table of Contents: -

Rev. Type: -

Identifiers: DOI: 10.1016/j.foodhyd.2023.108712

Degree: -

Event

show

Legal Case

show

Project information

show

Source 1

show

hide

Title: Food Hydrocolloids

Source Genre: Journal

Creator(s):

Affiliations:

Publ. Info: Oxford : Elsevier

Pages: - Volume / Issue: 141 Sequence Number: 108712 Start / End Page: - Identifier: ISSN: 0268-005X
CoNE: https://pure.mpg.de/cone/journals/resource/954925500140