Reversible cross-linking of gelatin by a disulphide-containing bis-succinimide for tunable degradation and release
Open Access
- 3 May 2023
- journal article
- research article
- Published by Elsevier in Food Chemistry: X
- Vol. 18, 100699
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (22266007)
- Natural Science Foundation of Guangxi Province (2021JJB130333, 2022JJA140359)
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