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12 .   Microstructure formation by sodium alginate in absence of salts as function of concentration, temperature and storage time

Authors: Monica Mironescu, Vionela Mironescu, Cecilia Georgescu


Abstract:

In this paper, the formation of microstructure by a food polysaccharide, sodium alginate, is investigated. Optical microscopy is used to analyse the microstructural changes under the influence of concentration, temperature and storage time. The results reveal the formation of structure after a “bottom-up” strategy, in three phases, from small clusters to elongated aggregates and to biofilms. The structure formation is strongly influenced by the polysaccharide concentration, temperature and storage time.

Keywords: microstructure, sodium alginate, bottom-up

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