ArticleInternational journal of molecular sciences2021
Enzymatic and Chemical Cross-Linking of Bacterial Cellulose/Fish Collagen Composites-A Comparative Study.
Article in International journal of molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
11 citing papers in PubMed, 38 citations in OpenAlex.
- Kombucha-Derived Bacterial Cellulose for Active and Biodegradable Food Packaging: Production, Modification, Performance, and Current Challenges.Molecules (Basel, Switzerland) · 2026Review
- Transforming Cellulose for Sustainability: Comprehensive Insights into Modification Approaches and Their Applications.ACS omega · 2026Review
- Bacterial Nanocellulose Functionalization for Smart Bioelectronics: Integration into Biosensing, Neural Interfaces, and Tissue Engineering.ACS polymers Au · 2025Review
- Comprehensive Review on Application Progress of Marine Collagen Cross-Linking Modification in Bone Repairs.Marine drugs · 2025Review
- Review
- Article
- Article
- State-of-the-Art Insights and Potential Applications of Cellulose-Based Hydrogels in Food Packaging: Advances towards Sustainable Trends.Gels (Basel, Switzerland) · 2023Review
- Analysis of cellulose synthesis in a high-producing acetic acid bacterium Komagataeibacter hansenii.Applied microbiology and biotechnology · 2023Article
- Review
- Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging.Polymers · 2021Review
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
This article compares the properties of bacterial cellulose/fish collagen composites (BC/Col) after enzymatic and chemical cross-linking. In our methodology, two transglutaminases are used for enzymatic cross-linking-one recommended for the meat and the other proposed for the fish industry-and pre-oxidated BC (oxBC) is used for chemical cross-linking. The structure of the obtained composites is characterized by scanning electron microscopy, thermogravimetric analysis, X-ray diffraction, and Fourier transform infrared spectroscopy, and their functional properties by mechanical and water barrier tests. While polymer chains in uncross-linked BC/Col are intertwined by H-bonds, new covalent bonds in enzymatically cross-linked ones are formed-resulting in increased thermal stability and crystallinity of the material. The C2-C3 bonds cleavage in D-glucose units, due to BC oxidation, cause secondary alcohol groups to vanish in favor of the carbonyl groups' formation, thus reducing the number of H-bonded OHs. Thermal stability and crystallinity of oxBC/Col remain lower than those of BC/Col. The BC/Col formation did not affect tensile strength and water vapor permeability of BC, but enzymatic cross-linking with TG
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.