Swelling–shrinking behavior of chemically cross-linked polypeptide gels from poly(α-l-lysine), poly(α-dl-lysine), poly(ɛ-l-lysine) and thermally prepared poly(lysine): Effects of pH, temperature and additives in the solution-Reference-Cited by-同舟云学术

Swelling–shrinking behavior of chemically cross-linked polypeptide gels from poly(α-l-lysine), poly(α-dl-lysine), poly(ɛ-l-lysine) and thermally prepared poly(lysine): Effects of pH, temperature and additives in the solution

Published:2011-10 Issue:2 Volume:87 Page:299-309
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Kokufuta Mamoru K.,Sato Saigo,Kokufuta Etsuo

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference51 articles.

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5. Collapse of Gels and the Critical Endpoint

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