sol-gel

Xia Yang1, Khurshid Ahmad2, Tingting Yang2

  • 1State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Qingdao, Shandong Province 266404, PR China; Shandong Peninsula Engineering Research Center of Comprehensive Brine Utilization, Weifang University of Science and Technology, Shouguang 262700, PR China.

概括

这篇评论探讨了基于原蛋白的水凝,详细介绍了制造参数如何影响其性能. 它强调了天然成分和用于设计先进生物材料的建模.

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