Beldengrün, Yoran <br/><br/>
Gelatin/Maltodextrin Water-in-Water (W/W) Emulsions for the Preparation of Cross-Linked Enzyme-Loaded Microgels.  [electronic resource] 

 -  Langmuir : the ACS journal of surfaces and colloids  08 2018 
 - 9731-9743 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5827 
<br/><br/><label>Standard No.: </label>10.1021/acs.langmuir.8b01599  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions--chemistry<br/>Freeze Drying<br/>Gelatin--chemistry<br/>Gels--chemistry<br/>Hydrogen-Ion Concentration<br/>Iridoids--chemistry<br/>Particle Size<br/>Phase Transition<br/>Polysaccharides--chemistry<br/>Water--chemistry<br/>beta-Galactosidase--chemistry