2004
DOI: 10.1016/j.carbpol.2003.08.004
|View full text |Cite
|
Sign up to set email alerts
|

Alginate fibres modified with unhydrolysed and hydrolysed chitosans for wound dressings

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

2
88
0
3

Year Published

2011
2011
2019
2019

Publication Types

Select...
5
5

Relationship

0
10

Authors

Journals

citations
Cited by 201 publications
(93 citation statements)
references
References 8 publications
2
88
0
3
Order By: Relevance
“…The ionic interaction between alginate and chitosan was utilized by Tamura et al [9] when preparing chitosan coated calcium alginate fibers, by extruding sodium alginate solution into a coagulation bath containing chitosan. Knill et al [10] improved on the method by first degrading chitosan into low molecular weight oligosaccharide, which can penetrate better into the swollen calcium alginate fibers. The resultant fibers were found to have high absorbency as well as sustained antimicrobial properties Miraftab et al [11].…”
Section: Fiber Productionmentioning
confidence: 99%
“…The ionic interaction between alginate and chitosan was utilized by Tamura et al [9] when preparing chitosan coated calcium alginate fibers, by extruding sodium alginate solution into a coagulation bath containing chitosan. Knill et al [10] improved on the method by first degrading chitosan into low molecular weight oligosaccharide, which can penetrate better into the swollen calcium alginate fibers. The resultant fibers were found to have high absorbency as well as sustained antimicrobial properties Miraftab et al [11].…”
Section: Fiber Productionmentioning
confidence: 99%
“…The activity of the bacteria may be confined and finally the bacteria succumb. 23,24) From this viewpoint, nanocomposites with high content of nano-Cu will release more Cu ions in aqueous solution, leading to an enhanced antibacterial effect.…”
Section: Thermal Stability Of Cu/lldpe Nanocompositesmentioning
confidence: 99%
“…[24][25][26] Alginate has been used in the food industry because it is generally regarded as safe by the US Food and Drug Administration (GRN 328). In general, alginate can chelate with most of divalent cations to form a rigid structure, 27 and the structure of alginate could be made in many different morphologies such as gel, 28 particle, 29 fiber, 30 bulk, 31 and film. 32 The unique cation-induced gelation properties of alginate enable the encapsulation of any nanomaterials with enhanced loading.…”
Section: Introductionmentioning
confidence: 99%