@article{fdi:010083943,
  title = {{S}mall angle x-ray scattering to investigate the specific surface of hydrated alginate microbeads},
  author = {{G}hernaouti, {F}. and {P}errin, {A}ur{\'e}lie and {C}ausse, {J}. and {C}handre, {F}abrice and {C}ornu, {D}. and {C}ambedouzou, {J}.},
  editor = {},
  language = {{ENG}},
  abstract = {{E}ncapsulation of active substances in biopolymer beads becomes a widely developed approach to gain efficiency for many applications. {H}owever, the characterization of such aqueous materials in their early stage of production is very delicate regarding their textural properties. {T}he classical tools such as gas adsorption and {H}g porosimetry can hardly provide relevant information since they require the removal of water, which is yet a fundamental part of the sample that drives its structure. {I}n this article, we used small angle x-ray scattering ({SAXS}) as a tool in order to determine the specific surface area ({SSA}) of alginate microbeads in solution. {T}his has been made possible by a careful procedure of {SAXS} measurements, involving calibration samples, allowing writing intensities in absolute units. {T}herefore, the {P}orod limit theory was used to calculate the {SSA} from the scattering length contrast and the measured absolute intensity. {I}n addition, we compared the {SSA} of microbeads obtained from pure water and from a widely used cell culture medium, and we followed the textural evolution of a water alginate sample during the first step of a gentle drying process. {O}ur results show that {SAXS} should be considered as a valuable tool for physico-chemists and food formulators in order to extract in situ dimensional and textural information of hydrogels during the formulation. {I}t enables them to figure out the real surface available for the sorption of additive or active molecules in the formulation of biopolymers such as alginates, empowering them to better control encapsulation processes.},
  keywords = {{A}lginate beads ; {T}exture analysis ; {S}mall angle scattering ; {S}pecific ; surface area},
  booktitle = {},
  journal = {{F}ood {H}ydrocolloids},
  volume = {127},
  numero = {},
  pages = {107498 [6 ]},
  ISSN = {0268-005{X}},
  year = {2022},
  DOI = {10.1016/j.foodhyd.2022.107498},
  URL = {https://www.documentation.ird.fr/hor/fdi:010083943},
}