@article{aa4b0fee422b4858a3da27302d6c7c30,
title = "Thermally stable hydrogels from enzymatically oxidized polysaccharides",
keywords = "Enzymatic oxidation, Galactose oxidase, Guar gum, Locust bean gum, Xyloglucan, Hydrogels, Thermal stability, CROSS-LINKED GUAR, GALACTOSE-OXIDASE, XYLOGLUCAN HYDROGELS, DRUG-DELIVERY, GUM HYDROGELS, GLUTARALDEHYDE, OXIDATION, LINKING, GELS, FORMULATIONS, 116 Chemical sciences, 416 Food Science",
author = "Kirsti Parikka and Farhan Ansari and Sami Hietala and Maija Tenkanen",
year = "2012",
doi = "10.1016/j.foodhyd.2011.05.012",
language = "English",
volume = "26",
pages = "212--220",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier B.V.",
number = "1",
}