1993
DOI: 10.1515/bchm3.1993.374.7-12.1029
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Gel-Immobilized Heparin-Binding Lectin as Sensitive Sensor for Certain Groups of Charge-Bearing Carbohydrates

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Cited by 8 publications
(7 citation statements)
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“…Hydrogels are cross-linked polymeric networks that are swollen with solvent. There is a significant body of literature which has examined the swelling phenomenon of hydrogels. , , These networks change volume as their environment changes. Electrically neutral hydrogels swell into good solvents, and this tendency to swell is resisted by the elastic restoring force of the hydrogel network, which arises from the crosslinks.…”
Section: Resultsmentioning
confidence: 99%
“…Hydrogels are cross-linked polymeric networks that are swollen with solvent. There is a significant body of literature which has examined the swelling phenomenon of hydrogels. , , These networks change volume as their environment changes. Electrically neutral hydrogels swell into good solvents, and this tendency to swell is resisted by the elastic restoring force of the hydrogel network, which arises from the crosslinks.…”
Section: Resultsmentioning
confidence: 99%
“…These types of hydrogels are attracting more and more interest in biomedical applications because they exhibit a well-defined volume phase transition temperature (VPTT) in water, which is close to the body temperature. Hence, these gels can be expected to act as intelligent materials in controlled drug release [23,24], immobilization of enzymes and cells [25,26], separation of aqueous proteins and in tissue engineering [27].…”
Section: Reactive and Functional Polymersmentioning
confidence: 99%
“…Mechanical properties as well as the swelling and shrinking behavior of the gels change in response to physical or chemical stimuli, such as temperature, pH, ionic strength, solvent composition, and electric fields. Hence, these gels can be expected to act as intelligent materials in controlled or targeted drug release,2, 10–14 immobilization of enzymes and cells,15, 16 and in separation of aqueous proteins 16, 17…”
Section: Introductionmentioning
confidence: 99%