Physically cross-linked hydrogel from carboxymethylated curdlan prepared by freeze-thaw techniques

Gums and Stabilisers for the Food Industry 15

Volumn , Issue , 2010, Pages 420-426

  Wu, Juan ^a   Zhang, Hongbin ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCOMPATIBILITY; CROSSLINKING; DRUG DELIVERY; FOOD ADDITIVES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FREEZING; GELATION; GELS; HYDROGEN BONDS; MECHANICAL PROPERTIES; SOLUTIONS;

CHEMICAL CROSS-LINKING; CROSS-LINKED HYDROGELS; DRUG DELIVERY APPLICATIONS; EQUILIBRIUM SWELLING; FREEZE-THAW CYCLES; FREEZING AND THAWING; HEATING TEMPERATURES; NETWORK STRUCTURES;

HYDROGELS;

EID: 84878822417     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (16)

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