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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發表在:Macromol Biosci
Main Authors: da Silva, Marcelo A., Bode, Franziska, Drake, Alex F., Goldoni, Silvia, Stevens, Molly M., Dreiss, Cécile A.
格式: Artigo
語言:Inglês
出版: 2014
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在線閱讀: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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