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Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis.

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Title: Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis.
Authors: Velásquez-Castillo LE; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil., de Freitas GI; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil., Moraes ICF; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil., Tosi MM; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil., López Angulo DE; Escuela de Nutrición, Facultad de Salud, Universidad Santo Tomás, Talca 3460000, Chile., do Amaral Sobral PJ; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.; Food Research Center (FoRC), School of Pharmaceutical Sciences, Av. Prof. Lineu Prestes, 580 Bloco 14, São Paulo 05508-000, SP, Brazil.
Source: Foods (Basel, Switzerland) [Foods] 2025 Jun 26; Vol. 14 (13). Date of Electronic Publication: 2025 Jun 26.
Publication Type: Journal Article
Journal Info: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis.
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  Data: <searchLink fieldCode="AU" term="%22Velásquez-Castillo+LE%22">Velásquez-Castillo LE</searchLink>; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22de+Freitas+GI%22">de Freitas GI</searchLink>; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Moraes+ICF%22">Moraes ICF</searchLink>; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Tosi+MM%22">Tosi MM</searchLink>; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22López+Angulo+DE%22">López Angulo DE</searchLink>; Escuela de Nutrición, Facultad de Salud, Universidad Santo Tomás, Talca 3460000, Chile.<br /><searchLink fieldCode="AU" term="%22do+Amaral+Sobral+PJ%22">do Amaral Sobral PJ</searchLink>; Department of Food Engineering, School of Animal Sciences and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.; Food Research Center (FoRC), School of Pharmaceutical Sciences, Av. Prof. Lineu Prestes, 580 Bloco 14, São Paulo 05508-000, SP, Brazil.
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  Data: <searchLink fieldCode="JN" term="%22101670569%22">Foods (Basel, Switzerland)</searchLink> [Foods] 2025 Jun 26; Vol. 14 (13). <i>Date of Electronic Publication: </i>2025 Jun 26.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22MDPI+AG%22">MDPI AG </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>101670569 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>2304-8158 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2223048158%22">23048158 </searchLink><i>NLM ISO Abbreviation: </i>Foods <i>Subsets: </i>PubMed not MEDLINE
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        Value: 10.3390/foods14132269
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        Text: English
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              Text: 2025 Jun 26
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