Fig. 5
From: An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing
Results showing changes in the apparent z-average hydrodynamic radii of DMAE-pullulan, mucin, α-amylase, and the result of their interactions a, and viscosity results showing the Solomon-Ciuta estimations of the intrinsic viscosities of DMAE-pullulan, mucin, α-amylase, and their mixtures b. The concentrations represent dilutions of each sample. DLS size distributions are given as an average of three measurements. Performed at 20.0 °C, macromolecular concentrations were in a ratio of 1:1
