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Updated: Jan 25, 2026

Force-Clamp Rheometry for Characterizing Protein-based Hydrogels
Published on: August 21, 2018
Shiting Dong1, Sai Li1, Yacheng Hao1
1Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
New thermosensitive hydrogels made from starch and PEG show reversible swelling for efficient protein separation. These low-cost materials offer improved performance and microporous structures, making them promising biomaterials.
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