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Enzymatically Cross-Linked Gelatin/Chitosan Hydrogels: Tuning Gel Properties and Cellular Response
This work investigates the effect of combining physical and chemical gelation processes in a biopolymer blend: chitosan and tilapia fish gelatin. Chemical (C) gels are obtained by cross-linking with the microbial enzyme transglutaminase at 37 °C. Hybrid physical-co-chemical (PC) gels are cross-linke...
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| Vydáno v: | Macromol Biosci |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
2014
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5412957/ https://ncbi.nlm.nih.gov/pubmed/24550134 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/mabi.201300472 |
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