New Composite Hydrogel Based on Whey and Gelatin Crosslinked with Copper Sulphate

By-products from the meat and dairy industries are important sources of high biological value proteins. This paper explores possibilities for improving the swelling and integrity of a cross-linked whey and gelatin hydrogel with different amounts of CuSO(4) × 5H(2)O. Overall, swelling tests demonstra...

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Detalles Bibliográficos
Autores principales: Purcea Lopes, Pompilia Mioara, Moldovan, Dumitriţa, Moldovan, Marioara, Carpa, Rahela, Saroşi, Codruţa, Păşcuţă, Petru, Mazilu Moldovan, Amalia, Fechete, Radu, Popescu, Violeta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000359/
https://www.ncbi.nlm.nih.gov/pubmed/35407945
http://dx.doi.org/10.3390/ma15072611

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000359/
https://www.ncbi.nlm.nih.gov/pubmed/35407945
http://dx.doi.org/10.3390/ma15072611

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