Self-Crosslinking Gelatins with Improved Viscosity and Gel Strength

Cenuse, Zoica; Mandru, I.

doi:10.1080/00914039808041030

International Journal of Polymeric Materials and Polymeric Biom

1998

DOI: 10.1080/00914039808041030

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Self-Crosslinking Gelatins with Improved Viscosity and Gel Strength

Zoica Cenuse

I. Mandru

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2018

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Production of crosslinked gelatin beads in inverse suspension processes

Silva

Pinto

2018

Polymer Engineering & Sci

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Gelatin is a natural protein of low cost and high availability that can be regarded as a promising material for manufacture of microcapsules intended for applications in the medical, pharmaceutical, and food industries. For this reason, in the present work gelatin beads were produced in inverse suspension processes at distinct operation conditions, using glucose as a non-toxic crosslinking agent. Particularly, the effects of reaction time and crosslinking agent on the final properties of the produced gelatin beads were analyzed. The obtained results showed that the properties of the suspended beads, including the particle size distribution, the viscosity and the thermal resistance, can change considerably during the reaction course, being also affected by the crosslinking agent and indicating that crosslinking takes place at slow rates during the entire reaction trajectory. POLYM. ENG. SCI., 59:519-525, 2019.

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Production of crosslinked gelatin beads in inverse suspension processes

Silva

Pinto

2018

Polymer Engineering & Sci

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show abstract

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Self-Crosslinking Gelatins with Improved Viscosity and Gel Strength

Cited by 1 publication

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Production of crosslinked gelatin beads in inverse suspension processes

Production of crosslinked gelatin beads in inverse suspension processes

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