Reversible cross-linking of gelatin by a disulphide-containing bis-succinimide for tunable degradation and release

Generally, gelatin was irreversibly cross-linked by chemical reagents to improve its water-resistance. However, few chemical reagents meet both the requirements of high cross-inking efficiency and tunable degradation. Here a reversible cross-linker, disulphide-containing bis-succinimide, was synthes...

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Autors principals:	Shengbin He, Jingtong Wang, Zhao Li, Yongqiang Cao, Xueping Ning, Jian Sun, Quanzhi Chen, Min Ling
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2023-06-01
Col·lecció:	Food Chemistry: X
Matèries:	Gelatin Cross-linking Disulphide Tunable degradation Food engineering
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2590157523001426
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