A large number of biopolymers form thermoreversible
gels, including starch, carrageenan, pectin, alginate, agar, and
gelatin. Thermoreversible gels form when a polymer solution
is cooled and melt when gels are reheated. This phenomenon
is a result of the low energy interactions that stabilize the gel
network.1 Gelatin is widely used in food, cosmetic, pharmaceutical,
and photographic industries for its gel forming
abilities.
A large number of biopolymers form thermoreversiblegels, including starch, carrageenan, pectin, alginate, agar, andgelatin. Thermoreversible gels form when a polymer solutionis cooled and melt when gels are reheated. This phenomenonis a result of the low energy interactions that stabilize the gelnetwork.1 Gelatin is widely used in food, cosmetic, pharmaceutical,and photographic industries for its gel formingabilities.
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