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Comparison of four different main gelation mechanisms in algal polysaccharides. (A) Schematic of the complexation in ionic polysaccharides, such as alginates. (B) Aggregation of polysaccharide chains into secondary structures through a formation of double helices. (C) Formation of physical cross-links by induced crystallization in amorphous regions. (D) Gelation of colloids, such as nanocellulose, by colloidal crowding.
