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Choi I, Hong W, Lee JS, Han J. Influence of acetylation and chemical interaction on edible film properties and different processing methods for food application. Food Chem 2023; 426:136555. [PMID: 37301044 DOI: 10.1016/j.foodchem.2023.136555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 05/20/2023] [Accepted: 06/04/2023] [Indexed: 06/12/2023]
Abstract
This study developed sweet potato starch (SPS) based edible films and investigated several methods (acetylation, amidated pectin (AP), and CaCl2 use) to improve the edibility and different processing methods (casting and extruding) to package food possible in commercial use. Starch acetylation was conducted with up to 8 mL of acetic acid (A8) and improved the stretchability and solubility of the film. The AP addition [∼30 wt% (P3)] enhanced the film strength, further increasing solubility. CaCl2 addition [∼150 mg/g of AP (C3)] also positively influenced the film solubility and water barrier properties of the films. The SPS-A8P3C3 film showed 3.41 times higher solubility than the native SPS film. Both casted and extruded SPS-A8P3C3 films drastically dissolved in high-temperature water. When applied to oil packaging, two films could delay the lipid oxidation of the packaged samples. These results demonstrate the usability of edible packaging and extruded film for commercial use.
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Affiliation(s)
- Inyoung Choi
- Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, USA
| | - Wootaek Hong
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Jung-Soo Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea; Department of Food Biosciences and Technology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea.
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2
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Impact of Crosslinking on the Characteristics of Pectin Monolith Cryogels. Polymers (Basel) 2022; 14:polym14235252. [PMID: 36501645 PMCID: PMC9737063 DOI: 10.3390/polym14235252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 11/24/2022] [Accepted: 11/28/2022] [Indexed: 12/05/2022] Open
Abstract
In this research, the pectin monoliths were prepared via the sol-gel process through different routes of crosslinking and additional freeze-drying. The crosslinking reaction was induced by the use of calcium ions in aqueous solutions and in alcohol/water solutions. The resulting pectin monoliths obtained by freeze-drying were macroporous with open cells, limited specific surface area, moderate mechanical stability and moderate biodegradation rate. The presence of alcohol in crosslinking solution significantly changed the morphology of final pectin monoliths, which was evidenced by the reduction of their pore size for one order. The specific surface area of pectin monoliths obtained through the calcium-water-alcohol route was 25.7 m2/g, the Young compressive modulus was 0.52 MPa, and the biodegradation rate was 45% after 30 days of immersion in compost media. Considering that pectin can be obtained from food waste, and its physical properties could be tailored by different crosslinking routes, the pectin monoliths could find wide application in the pharmaceutical, agricultural, medical and food industries, providing sustainable development concepts.
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Teleky BE, Mitrea L, Plamada D, Nemes SA, Călinoiu LF, Pascuta MS, Varvara RA, Szabo K, Vajda P, Szekely C, Martău GA, Elemer S, Ranga F, Vodnar DC. Development of Pectin and Poly(vinyl alcohol)-Based Active Packaging Enriched with Itaconic Acid and Apple Pomace-Derived Antioxidants. Antioxidants (Basel) 2022; 11:antiox11091729. [PMID: 36139803 PMCID: PMC9495313 DOI: 10.3390/antiox11091729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 08/27/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022] Open
Abstract
The production of active and biodegradable packaging materials is an emerging and efficient alternative to plastic packaging materials. By combining poly(vinyl alcohol) (PVA), pectin, and itaconic acid (IA), biodegradable and water-soluble packaging materials can be obtained that can also increase the shelf-life and quality of foodstuff. In the present study, the generated film-forming solutions were enriched with organic or phenolic extracts from apple by-products (apple pomace). These extracts possess an efficient antioxidant activity of 9.70 ± 0.08, and 78.61 ± 0.24 μM Trolox/100 g fresh weight, respectively. Furthermore, the lyophilization of these by-products increased the extract’s organic and phenolic content and the antioxidant activity to 67.45 ± 0.28 and 166.69 ± 0.47 μM Trolox/100 g fresh weight, respectively. These extracts influence the physical-chemical properties of the biofilm solutions by facilitating the polymerization process and thus positively influencing their viscosity. The resulting biofilms presented low water vapor permeability and reduced solubility in water. Adding IA and organic/phenolic compounds facilitates the resistance against intrinsic and extrinsic factors; therefore, they might be applicable in the food industry.
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Affiliation(s)
- Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Diana Plamada
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemes
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Patricia Vajda
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Cristian Szekely
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gheorghe-Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Simon Elemer
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan-Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-747341881
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Tang T, Liu H, Liu J, Jiang W, Liu Z, Yan J, Xie L, Li L. Facile synthesis of an environment-friendly cyclodextrin-based polycarboxylic acid polymer for efficient removal of U(VI) and Eu(III). J Radioanal Nucl Chem 2021. [DOI: 10.1007/s10967-021-07885-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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5
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Liu W, Shi R, Zhang Z, Ge X, Li P, Chen X. Facile Strategy to Fabricate the Flame Retardant Polyamide 66 Fabric Modified with an Inorganic-Organic Hybrid Structure. ACS APPLIED MATERIALS & INTERFACES 2021; 13:9122-9133. [PMID: 33591163 DOI: 10.1021/acsami.0c17778] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Recently, traditional flame retardant finishing with a single metal compound has been rarely applied owing to its low effectiveness and durability. This study reports metal ion finishing in combination with surface photografting modification (M/P technology) as a novel approach to incorporate an inorganic-organic hybrid structure containing an Fe3+ ion onto the surface of the polyamide (PA) 66 fabric. Specifically, the PA fabric was first surface-modified in the presence of acrylic acid (AA) and N,N'-methylene bisacrylamide (MBAAn) during photografting pretreatment under UV irradiation (step I), then further reacted with the Fe3+ ion in the metal ion finishing (step II). After treatment with M/P technology, the fabric exhibits the required excellent flame retardancy and dripping resistance. Here, flame retardant tests show that the treated PA fabric has the highest limiting oxygen index (LOI) value of 33.4 and no melt dripping during combustion. An interesting inorganic/organic composite thermal barrier consisting of an inorganic iron oxide nanoparticle (NP) outer layer and an organic micro-intumescent inner layer can be observed on the surface of the burnt fabric. This structure could be responsible for the significant enhancement in the fire performance of the treated fabric. Importantly, the treated fabric is also highly stable during the laundering procedure, which could retain a high Fe/C ratio and an acceptable LOI value of 27.8 after washing 45 times. This confirms the achievement of durable flame retardancy after treatment with M/P technology, and its possible interaction mechanism has been discussed here.
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Affiliation(s)
- Wei Liu
- Sichuan Fire Science and Technology Research Institute of Ministry of Emergency Management, Chengdu 610036, China
| | - Rui Shi
- Sichuan Fire Science and Technology Research Institute of Ministry of Emergency Management, Chengdu 610036, China
- College of Materials Science and Engineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Zejiang Zhang
- Sichuan Fire Science and Technology Research Institute of Ministry of Emergency Management, Chengdu 610036, China
| | - Xinguo Ge
- Sichuan Fire Science and Technology Research Institute of Ministry of Emergency Management, Chengdu 610036, China
| | - Pingli Li
- Sichuan Fire Science and Technology Research Institute of Ministry of Emergency Management, Chengdu 610036, China
| | - Xiaosui Chen
- College of Chemistry and Materials Science, South-Central University for Nationalities, Wuhan 430074, China
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Extraction and characterization of high methoxyl pectin from Citrus maxima peels using different organic acids. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00748-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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7
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Dimopoulou M, Alba K, Campbell G, Kontogiorgos V. Pectin recovery and characterization from lemon juice waste streams. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6191-6198. [PMID: 31250441 DOI: 10.1002/jsfa.9891] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 05/16/2019] [Accepted: 06/23/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Pectin characteristics from different parts of lemon fruit (Citrus limon L.) were studied as a basis for assessing their suitability for functional applications. Pectin was extracted from lemon albedo, lemon core parts and membranes, and lemon extract using an aqueous extraction protocol. The composition and structural properties of the isolated pectins were examined by means of complementary analytical methods to assess their molecular characteristics for potential industrial applications. RESULTS The isolation protocol yielded pectins that were predominantly composed of galacturonic acid, with differences in the degree of methylation and neutral sugars content, and with low protein content, indicating high-purity materials. The same extraction protocol resulted in differences in yield and purity between the three different parts of lemon fruit, and in structural variations in the pectin backbone, as evidenced by differences in sugar composition and molecular weight. Solutions of the isolated lemon pectins exhibited pseudoplastic behavior. Macromolecular characterization showed that the lemon extract pectin had the highest molecular weight and hydrodynamic volume, followed by lemon core and lemon albedo pectin. CONCLUSION The work demonstrates that pectins with distinct structural properties may be extracted from different parts of lemon wastes and used for different technological purposes. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Maria Dimopoulou
- Department of Chemical Engineering, University of Huddersfield, UK
- Department of Biological and Geographical Sciences, University of Huddersfield, UK
| | - Katerina Alba
- Department of Biological and Geographical Sciences, University of Huddersfield, UK
| | - Grant Campbell
- Department of Chemical Engineering, University of Huddersfield, UK
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Altıntaş Z, Beruhil Adatoz E, Ijaz A, Miko A, Demirel AL. Self-assembled poly(2-ethyl-2-oxazoline)/malonic acid hollow fibers in aqueous solutions. Eur Polym J 2019. [DOI: 10.1016/j.eurpolymj.2019.109222] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Valorisation of fruit by-products: Production characterization of pectins from fruit peels. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.03.009] [Citation(s) in RCA: 81] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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10
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Bayón B, Berti IR, Gagneten AM, Castro GR. Biopolymers from Wastes to High-Value Products in Biomedicine. ENERGY, ENVIRONMENT, AND SUSTAINABILITY 2018. [DOI: 10.1007/978-981-10-7431-8_1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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11
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Pectins functionalized biomaterials; a new viable approach for biomedical applications: A review. Int J Biol Macromol 2017; 101:254-272. [DOI: 10.1016/j.ijbiomac.2017.03.029] [Citation(s) in RCA: 160] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 03/03/2017] [Accepted: 03/06/2017] [Indexed: 12/31/2022]
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12
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Rashid Z, Ranjha NM, Razzaq R, Raza H. Fabrication and in vitro evaluation of novel pH-sensitive poly (2-methoxyethyl methacrylate-co-itaconic acid) microgels. ADVANCES IN POLYMER TECHNOLOGY 2016. [DOI: 10.1002/adv.21786] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zermina Rashid
- Faculty of Pharmacy; Bahauddin Zakariya University; Multan Pakistan
| | - Nazar M. Ranjha
- Faculty of Pharmacy; Bahauddin Zakariya University; Multan Pakistan
| | - Rabia Razzaq
- Faculty of Pharmacy; Bahauddin Zakariya University; Multan Pakistan
| | - Hina Raza
- Faculty of Pharmacy; Bahauddin Zakariya University; Multan Pakistan
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Characterization of natural low-methoxyl pectin from sunflower head extracted by sodium citrate and purified by ultrafiltration. Food Chem 2015; 180:98-105. [DOI: 10.1016/j.foodchem.2015.02.037] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2014] [Revised: 01/26/2015] [Accepted: 02/02/2015] [Indexed: 11/18/2022]
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14
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Venzon SS, Canteri MHG, Granato D, Junior BD, Maciel GM, Stafussa AP, Haminiuk CWI. Physicochemical properties of modified citrus pectins extracted from orange pomace. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4102-12. [PMID: 26139875 PMCID: PMC4486528 DOI: 10.1007/s13197-014-1419-2] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2014] [Accepted: 05/22/2014] [Indexed: 10/25/2022]
Abstract
Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified pectins extracted from orange pomace with citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared Spectroscopy profile, molecular weight, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity (p ≤ 0.05) and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange pomace with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical.
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Affiliation(s)
- Simoni Spohr Venzon
- />Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil
| | | | - Daniel Granato
- />Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa, Ponta Grossa, Paraná Brazil
| | - Bogdan Demczuk Junior
- />Departamento Acadêmico de Alimentos (DALIM), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil
| | - Giselle Maria Maciel
- />Departamento Acadêmico de Química e Biologia (DAQBi), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil
| | - Ana Paula Stafussa
- />Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil
| | - Charles Windson Isidoro Haminiuk
- />Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil
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Nguyen-Thai NU, Hong SC. Structural Evolution of Poly(acrylonitrile-co-itaconic acid) during Thermal Oxidative Stabilization for Carbon Materials. Macromolecules 2013. [DOI: 10.1021/ma401003g] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ngoc Uyen Nguyen-Thai
- Faculty of Nanotechnology and Advanced
Materials Engineering,
Sejong Polymer Research Center, Sejong University, Seoul 143-747, Republic of Korea
| | - Sung Chul Hong
- Faculty of Nanotechnology and Advanced
Materials Engineering,
Sejong Polymer Research Center, Sejong University, Seoul 143-747, Republic of Korea
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