https://www.selleckchem.com/pr....oducts/telratolimod.
The multidimensional characteristics of pectin make it a potential candidate for use in food and biomedical science.We report rheological characterisation of hydrogels formed by highly substituted brush-like arabinoxylans from Plantago ovata seed mucilage. Two arabinoxlyan fractions with similar molecular weight and linkage compositions are chosen to form gels with distinct rheological properties but a similar network structure. Small and large amplitude oscillatory shear rheology is used to characterise the sol-gel transition as a
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