2013
DOI: 10.1016/j.msec.2013.03.047
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Dynamic viscoelastic properties of collagen gels with high mechanical strength

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Cited by 35 publications
(15 citation statements)
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“…In general, the addition of chains to an amphiphilic copolymer causes changes in sol-gel transition behavior of the conjugated chains [35,36]. From the results, the grafted heparin in the HP structure increased the critical gelation concentration (CGC) of poloxamer 407.…”
Section: Resultsmentioning
confidence: 99%
“…In general, the addition of chains to an amphiphilic copolymer causes changes in sol-gel transition behavior of the conjugated chains [35,36]. From the results, the grafted heparin in the HP structure increased the critical gelation concentration (CGC) of poloxamer 407.…”
Section: Resultsmentioning
confidence: 99%
“…for medical use such as tissue engineering (Smith et al, 2000) and cellular matrices (Nagai et al, 2008). However, previous study showed that the mechanical strength of the cross-linked collagen gels is hardly to support the medical purpose (Mori, Shimizu, & Hara, 2013). But in this study, the optimal gel-forming conditions for SC-gel with higher mechanical strength were obtained.…”
Section: Mechanical Strength Of Gel After Cross-linkingmentioning
confidence: 72%
“…Obviously, after EDC cross‐linking, the mechanical strength of SC‐gel has been improved significantly ( p < .05), which can be cross‐linked by various methods and then mechanically reinforced, for medical use such as tissue engineering (Smith et al, ) and cellular matrices (Nagai et al, ). However, previous study showed that the mechanical strength of the cross‐linked collagen gels is hardly to support the medical purpose (Mori, Shimizu, & Hara, ). But in this study, the optimal gel‐forming conditions for SC‐gel with higher mechanical strength were obtained.…”
Section: Resultsmentioning
confidence: 99%
“…The riboflavin concentration and the irradiation time showed a significant influence on the degree of crosslinking between collagen molecules, [14] which led to the increase of the density, the diameter and the mechanical strength of collagen fibres. [15,16] Through the above crosslinking method, the defects of collagen film and its mechanical properties were improved, which was of great significance in food packaging.…”
Section: Introductionmentioning
confidence: 99%