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Gelation enzymatic cross-linking

Sperinde, J.J. and Griffith, L.G. (2000) Control and prediction of gelation kinetics in enzymatically cross-linked poly(ethylene glycol) hydrogels. Macromokcuks, 33, 5476-5480. [Pg.50]

Davis, N. E., Ding, S., Forster, R. E., Pinkas, D. M., and Barron, A. E. 2010. Modular enzymatically cross-linked protein polymer hydrogels for in situ gelation. Biomaterials, 31 7288-97. [Pg.849]

Cho, Y.H., Shim, H.K., and Park, J. (2003). Encapsulation of fish oil by an enzymatic gelation process using transglutaminase cross-linked proteins. J. FoodSci. 68, TlYl-212 i. [Pg.597]

See other pages where Gelation enzymatic cross-linking is mentioned: [Pg.32]    [Pg.204]    [Pg.93]    [Pg.193]    [Pg.32]    [Pg.253]    [Pg.253]    [Pg.548]    [Pg.218]    [Pg.44]    [Pg.337]    [Pg.521]    [Pg.417]    [Pg.153]    [Pg.1739]    [Pg.263]    [Pg.1402]   
See also in sourсe #XX -- [ Pg.337 , Pg.338 ]



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Cross-linking enzymatic

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