2024
DOI: 10.3390/gels10040229
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The Influence of Lyophilization Pretreatment and Whey Content on Whey and Gelatin-Based Hydrogels

Pompilia Mioara Lopes,
Radu Fechete,
Felicia Minteuan
et al.

Abstract: Whey and gelatin, natural polymers within the protein category, find widespread use in hydrogel formulations applied across the food, medical, and pharmaceutical industries. This study presents new characteristics of hydrogels based on whey, gelatin, and copper sulfate as a consequence of the additional steps in the preparation method, specifically refrigeration and freezing storage followed by lyophilization. The water state in hydrogels prior to lyophilization impacts the morphological appearance, with refri… Show more

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