Insights into the formation mechanisms and properties of pectin hydrogel physically cross-linked with chitosan nanogels

Keyphrases

• Formation Mechanism 100%
• Physical Crosslinking 100%
• Chitosan Nanogel 100%
• Pectin Hydrogel 100%
• Formation Properties 100%
• Mechanical Properties 33%
• Electrostatic Interaction 33%
• Hydrogen Bonding Interaction 33%
• Step Processes 33%
• Shear Modulus 33%
• Cross-linked Network 33%
• Post-assembly 33%
• Tripolyphosphate 33%
• Nanogel 33%
• Chemical Cross-linking 33%
• Simple Technique 33%
• Sodium Chloride 33%
• Acidic pH 33%
• Physical Interaction 33%
• Swelling Properties 33%
• Monovalent Salts 33%
• Gel Swelling 33%
• Gel Network 33%
• Hydrogen Effect 33%
• Water-soluble Pectin 33%
• Physical Hydrogels 33%
• Genipin 33%
• Thixotropy 33%
• Hydrogel Formation 33%
• Assembly Conditions 33%
• Controllable Size 33%
• Water-soluble chitosan 33%
• Hydrogel-based 33%
• Small-angle X-ray Scattering 33%

Food Science

• Pectin 100%
• Thixotropy 50%
• Sodium Triphosphate 50%
• Gel Network 50%