Fernanda M Carbinatto et al.
International journal of pharmaceutics, 423(2), 281-288 (2011-12-20)
Pectin-high amylose starch mixtures (1:4; 1:1; 4:1) were cross-linked at different degrees and characterized by rheological, thermal, X-ray diffraction and NMR analyses. For comparison, samples without cross-linker addition were also prepared and characterized. Although all samples behaved as gels, the