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

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

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Kappl, Michael
Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society;

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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.

Cite as: https://hdl.handle.net/21.11116/0000-000C-E7C6-0

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