Figure 6.

Illustration of the main mechanisms to induce SOL-GEL transition of polysaccharide droplets: (a) non-solvent approach to produce a non-solvent filled gel network, (b) pH-induced gelation, (c) temperature-induced (thermotropic) gelation in which the polysaccharides undergo structural transition from coil to helix and then to double helix, (d) covalent crosslinking approach in which the polysaccharide chains are covalently crosslinked to form gel network and (e) ions-induced (ionotropic) gelation in which the polysaccharide molecules are crosslinked by ions. Reprinted (with some modifications) from [4]. Copyright (2018) Ganesan, Budtova, Ratke, Gurikov, Baudron, Preibisch, Niemeyer, Smirnova, Milow.