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Biopolymer microgels formed by electrostatic complexation are often susceptible to disintegration when environmental conditions are changed, and so methods are required to improve their stability. In this study, microgels were formed by electrostatic complexation of a protein (type-B gelatin) and a polysaccharide (beet pectin). The impact of enzyme (laccase) crosslinking of the ferulic acid groups...
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