1999
DOI: 10.1021/ma981929v
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Characterization of the Network Structure of Carbodiimide Cross-Linked Gelatin Gels

Abstract: The network structure of native and carbodiimide cross-linked gelatin A and B gels was studied based on their rheological behavior. Gelatin A and B contain different numbers of carboxylic acid groups caused by different preparation conditions and had previously shown different characteristics in controlled release applications. It was evaluated to which extent chemical cross-linking densified the network structure of physical gelatin gels. After normalization of the equilibrium shear modulus (G e) with respect… Show more

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Cited by 257 publications
(194 citation statements)
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“…The upper plate was then lowered until it reached the hydrogel surface. Gap-setting optimizations were undertaken according to a procedure described elsewhere [31]. When GG or SCLG were tested, an appropriate amount of the samples was spread onto the plate geometry to obtain a sample of the appropriate height.…”
Section: Rheological Characterizationmentioning
confidence: 99%
“…The upper plate was then lowered until it reached the hydrogel surface. Gap-setting optimizations were undertaken according to a procedure described elsewhere [31]. When GG or SCLG were tested, an appropriate amount of the samples was spread onto the plate geometry to obtain a sample of the appropriate height.…”
Section: Rheological Characterizationmentioning
confidence: 99%
“…Gelatin resorcinol and cyanoacrylates in particular have favorable mechanical properties, but both are known to have cytotoxic effects due to the breakdown of cyanoacrylates into formaldehyde and the use of formaldehyde as a curing agent in the gelatin-resorcinol system [3,4]. Several labs have reported on efforts to lower cytotoxicity of these systems [5][6][7]. The fibrin glues, on the other hand, are generally considered highly biocompatible and adhesive to tissue surfaces but have very low cohesive strength [8,9].…”
Section: Introductionmentioning
confidence: 99%
“…Some natural polymers including proteins [213], polysaccharides [214,215] or hybrids of protein and polysaccharides [216][217][218] have been found to demonstrate thermo-responsive behavior. Among them, cellulose derivatives, such as methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC), have shown thermo-responsive behavior with phase transition temperatures between 40 °C and 50 °C for MC and between 75 °C and 90 °C for HPMC [219].…”
Section: Temperature-sensitive or Thermo-responsive Gelsmentioning
confidence: 99%