Hybrid gelation processes in enzymatically gelled gelatin: impact on nanostructure, macroscopic properties and cellular response-Reference-Cited by-同舟云学术

Hybrid gelation processes in enzymatically gelled gelatin: impact on nanostructure, macroscopic properties and cellular response

Published:2013 Issue:29 Volume:9 Page:6986-6999
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Bode Franziska¹²³⁴,da Silva Marcelo Alves¹²³⁴,Smith Paul⁵⁶²⁷⁴,Lorenz Christian D.⁵⁶²⁷⁴,McCullen Seth⁸⁹¹⁰¹¹⁴,Stevens Molly M.⁸⁹¹⁰¹¹⁴,Dreiss Cécile A.¹²³⁴

Affiliation:

1. Institute of Pharmaceutical Science

2. King's College London

3. London SE1 9NH

4. UK

5. Theory & Simulation of Condensed Matter Group

6. Department of Physics

7. London WC2R 2LS

8. Department of Materials

9. Department of Bioengineering and Institute for Biomedical Engineering

10. Imperial College London

11. London SW72AZ

Abstract

Enzymatic cross-linking of gelatin (left) proceeds through cluster growth (red); when combined with physical gelation, clusters are constrained by triple-helices (black), yielding a more ordered and efficient network, favouring cell proliferation.

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2013/SM/C3SM00125C

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