Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons

Published:2022 Issue:13 Volume:13 Page:6975-6986
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Du Mengjia¹,Zhao Yiguo¹,Zhang Yin²,Sun Shifan³,Fang Yapeng¹^ORCID

Affiliation:

1. Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China

2. Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China

3. Zhejiang Top Hydrocolloids Co., Ltd, Zhejiang, 610106, China

Abstract

Optimized AR/FGA DNs exhibit excellent mechanical performance and comparable texture with beef tendons.

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Shanghai Jiao Tong University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00754A

Reference37 articles.

1. Effects of ultrasound and thermal treatment on the ultrastructure of collagen fibers from bovine tendon using atomic force microscopy

2. Prospects of artificial meat: Opportunities and challenges around consumer acceptance

3. Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate

4. 3D printing performance of gels from wheat starch, flour and whole meal

5. Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The formation mechanism and textural properties of a complex gel based on soybean glycinin-chitosan complex coacervates: Effects of pH, heat treatment temperature and centrifugation;International Journal of Biological Macromolecules;2024-03

2. Skin-interfaced self-powered pressure and strain sensors based on fish gelatin-based hydrogel for wireless wound strain and human motion detection;Nano Energy;2023-12

3. Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching;Food Research International;2023-10

4. Highly Stretchable, Transparent, and Adhesive Double-Network Hydrogel Dressings Tailored with Fish Gelatin and Glycyrrhizic Acid for Wound Healing;ACS Applied Materials & Interfaces;2023-08-30

5. Synthesis, characterization and potential applications for oxidized agarose;International Journal of Biological Macromolecules;2023-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3