Summary
The diffusion of an IgG was measured from a number of carrageenan and alginate gels. Variations in diffusion rates were high, ranging from no diffusion in a food grade carrageenan to a rate approaching the maximum theoretical value in a low viscosity alginate. Differences in the mechanical stability of beads were also observed.
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Chevalier, P., Cosentino, G.P., de la Noüe, J. et al. Comparative study on the diffusion of an IgG from various hydrogel beads. Biotechnol Tech 1, 201–206 (1987). https://doi.org/10.1007/BF00227561
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DOI: https://doi.org/10.1007/BF00227561