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¦
The preparation and characterization of crosslinked polytriazoles with different network grids
β Scribed by Xiaofei Wang; Liqiang Wan; Yanpeng E; Farong Huang; Lei Du
- Publisher
- John Wiley and Sons
- Year
- 2010
- Tongue
- English
- Weight
- 379 KB
- Volume
- 120
- Category
- Article
- ISSN
- 0021-8995
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