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Crosslinking of Bovine Gelatin Gels by Genipin Revisited Using Ferrule-Top Micro-Indentation
(1) Background: Gelatin is widely used in food science, bioengineering, and as a sealant. However, for most of those applications, the mechanical properties of gelatin gels need to be improved by means of physical or chemical crosslinking. Among the used chemical agents, genipin allows low cytotoxic...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956991/ https://www.ncbi.nlm.nih.gov/pubmed/36826319 http://dx.doi.org/10.3390/gels9020149 |