Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches

ARTICLE OPEN Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches Toya Ishii 1 , Kentaro Matsumiya 1 , Mai Aoshima1 and Yasuki Matsumura1 In order to impart emulsifying ability to gel-forming polysaccharides that have not been used as emulsifying agents, three kinds of polysaccharides, agar, curdlan, and gellan gum were converted to microgels by different gelation methods via the bottom-up and top-down approaches. We clearly...