ArticleGels (Basel, Switzerland)2023
Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging.
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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
4 citing papers in PubMed, 11 citations in OpenAlex.
- Gelatin Hydrogel pH Sensors Incorporating Anthocyanins for Intelligent Food Packaging: Towards Enhanced Food Spoilage Detection.Gels (Basel, Switzerland) · 2026Article
- Injectable hydrogels for bone regeneration: mechanical reinforcement strategies using nanoparticles and nanofibers.ADMET & DMPK · 2026Review
- Article
- State-of-the-Art Insights and Potential Applications of Cellulose-Based Hydrogels in Food Packaging: Advances towards Sustainable Trends.Gels (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
This study presents a structural analysis of a whey and gelatin-based hydrogel reinforced with graphene oxide (GO) by ultraviolet and visible (UV-VIS) spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The results revealed barrier properties in the UV range for the reference sample (containing no graphene oxide) and the samples with minimal GO content of 0.66×10-3% and 3.33×10-3%, respectively, in the UV-VIS and near-IR range; for the samples with higher GO content, this was 6.67×10-3% and 33.33×10-3% as an effect of the introduction of GO into the hydrogel composite. The changes in the position of diffraction angles 2
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Registered trials
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