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Volumn 87, Issue 2, 2011, Pages 299-309

Swelling-shrinking behavior of chemically cross-linked polypeptide gels from poly(α-l-lysine), poly(α-dl-lysine), poly(e{open}-l-lysine) and thermally prepared poly(lysine): Effects of pH, temperature and additives in the solution

Author keywords

Electrostatic interactions; Force balance approach; Hydrogen bonding; Hydrophobic interaction; Poly(lysine) gels; Volume phase transition

Indexed keywords

BETA-SHEET; CARBOXYL GROUPS; CONFORMATIONAL PROPERTIES; CROSS-LINKED HYDROGELS; EQUILIBRIUM SWELLING; FORCE BALANCES; GLUTARALDEHYDES; HELICAL SEGMENTS; HYDROPHOBIC INTERACTION; HYDROPHOBIC INTERACTIONS; L-LYSINE; LYSINE SIDE CHAINS; POLY(LYSINE) GELS; POLYAMPHOLYTES; SECONDARY STRUCTURES; SWELLING BEHAVIOR; TEMPERATURE CHANGES; VOLUME PHASE TRANSITION;

EID: 79960413830     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2011.05.033     Document Type: Article
Times cited : (11)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.