%0 Journal Article
%T Microgelation imparts emulsifying ability to surface-inactive polysaccharides¡ªbottom-up vs top-down approaches
%A Kentaro Matsumiya
%A Mai Aoshima
%A Toya Ishii
%A Yasuki Matsumura
%J Archive of "NPJ Science of Food".
%D 2018
%R 10.1038/s41538-018-0023-7
%X Microstructure of the obtained microgels observed by cryo-SEM. All the sample suspensions (0.125£¿wt%) filled in a pared metal tube were frozen in a nitrogen slash, sublimated, and subsequently observed at £¿120£¿¡ãC. Scale of all images is the same (scale bar£¿=£¿50£¿¦Ìm
%K Colloids
%K Biosurfaces
%K Biopolymers
%K Gels and hydrogels
%U https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6550241/