Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches

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？°C. Scale of all images is the same (scale bar？=？50？μm