Competition among physical, chemical, and hybrid gelation mechanisms in biopolymers-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Competition among physical, chemical, and hybrid gelation mechanisms in biopolymers

Published:2024 Issue:11 Volume:20 Page:2518-2531
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

López-Santiago Ricky F.¹^ORCID,Delgado Jorge²,Castillo Rolando¹^ORCID

Affiliation:

1. Instituto de Física, Universidad Nacional Autónoma de México, P.O. Box 20-364, 01000, Mexico City, Mexico

2. División de Ciencias e Ingenierías, Universidad de Guanajuato, Campus León, León, Guanajuato, Mexico

Abstract

Depending on how they form their linkages, biopolymer gelatin gels are commonly classified as physical, chemical, or hybrid; in gelatin hybrid gels, the physical and chemical crosslinking mechanisms occur simultaneously.

Funder

Dirección General de Asuntos del Personal Académico, Universidad Nacional Autónoma de México

Consejo Nacional de Ciencia y Tecnología

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/SM/D3SM01682J

Reference52 articles.

1. A review of gelatin: Properties, sources, process, applications, and commercialisation

2. Enzymatically Cross-Linked Tilapia Gelatin Hydrogels: Physical, Chemical, and Hybrid Networks

3. H. H.Winter , Encyclopedia of Polymer Science and Technology , Wiley , 2016 , pp. 1–15

4. Gelation of aqueous gelatin solutions. I. Structural investigation

5. Physical Gelation of Gelatin Studied with Rheo-Optics

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