The major challenge in the synthesis of these multilayered hydrogels was controlling the kinetics of gelation such that polymer entanglement does not occur. This results in the formation of ...
We characterize and valorize polysaccharides, especially those obtained as side streams from various bioprocesses, in food and food contact materials. We are interested in understanding the behavior ...
This is due to a process called "gelation" where the yolk's protein molecules clump and make the liquid harder. Egg content also expands when frozen, which causes whole eggs to crack and leak.