The bulk density of the samples was calculated as the mass-to-volume ratio, and the presented results are an average of three measurements. The porosity of the cryogels was evaluated by the method reported by Onwukamike et al. [23 (
link)], according to the following equation:
where ρ
A is the bulk density and ρ
R is the real density calculated based on the mass fraction of alginate density (1.59 g/cm
3). All measurements were performed in triplicate and presented as a mean value. The standard deviation was up to 10%.
The BET surface was measured by the nitrogen adsorption-desorption test which was performed by the means of
Nova 3000e surface area analyzer (Quantachrome Instruments, Bointon Beach, FL, USA).
Meseldzija S., Ruzic J., Spasojevic J., Momcilovic M., Moeini A., Cabrera-Barjas G, & Nesic A. (2024). Alginate Cryogels as a Template for the Preparation of Edible Oleogels. Foods, 13(9), 1297.