Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel
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This study developed an in-situ co-entangled double-network gel by integrating the heating-induced gelation of acylated ovalbumin (AOVA) with the cooling condensation response of gellan gum (GG), overcoming the structural and responsiveness limitations of trad... ...
