Gelatin is a highly abundant and relatively inexpensive protein which is used in a variety of gel applications including photography, drug delivery, microencapsulation, and food preparation. Control of network formation in gelatin may therefore provide methods of preparing protein gels tailored for
β¦ LIBER β¦
Preparation and characterization of gelatin gel with a gradient structure
β Scribed by Yizao Wan; Yulin Wang; Guoxiang Cheng; Kangde Yao
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 90 KB
- Volume
- 49
- Category
- Article
- ISSN
- 0959-8103
No coin nor oath required. For personal study only.
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