Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation

<table class="figure-group"><tr class="fig-image" id="a"><td><object data="https://static.hindawi.com/articles/ijps/volume-2017/7610420/figures/7610420.fig.005a.svgz" name="7610420.fig.005a" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(a) </b>P2 swollen particles in water</td></tr><tr class="fig-image" id="b"><td><object data="https://static.hindawi.com/articles/ijps/volume-2017/7610420/figures/7610420.fig.005b.svgz" name="7610420.fig.005b" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(b) </b>PD2 swollen particles in water</td></tr><tr class="fig-image" id="c"><td><object data="https://static.hindawi.com/articles/ijps/volume-2017/7610420/figures/7610420.fig.005c.svgz" name="7610420.fig.005c" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(c) </b>PD2 dry particles</td></tr></table>

<div>SEM images for P2 and PD2 swollen particles in water or in dry state.</div>

International Journal of Polymer Science

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Figure 5

Figure 5: Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation 