{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T01:15:20Z","timestamp":1792113320214,"version":"4.4.0"},"reference-count":83,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2021,6,23]],"date-time":"2021-06-23T00:00:00Z","timestamp":1624406400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006595","name":"Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii","doi-asserted-by":"publisher","award":["PN-III-P2-2.1-BG-2016-0204-112"],"award-info":[{"award-number":["PN-III-P2-2.1-BG-2016-0204-112"]}],"id":[{"id":"10.13039\/501100006595","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006595","name":"Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii","doi-asserted-by":"publisher","award":["PN-III-P2-2.1-PED-2019-2953"],"award-info":[{"award-number":["PN-III-P2-2.1-PED-2019-2953"]}],"id":[{"id":"10.13039\/501100006595","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Materials"],"abstract":"<jats:p>Amino-acids, peptides, and protein hydrolysates, together with their coordinating compounds, have various applications as fertilizers, nutritional supplements, additives, fillers, or active principles to produce hydrogels with therapeutic properties. Hydrogel-based patches can be adapted for drug, protein, or peptide delivery, and tissue healing and regeneration. These materials have the advantage of copying the contour of the wound surface, ensuring oxygenation, hydration, and at the same time protecting the surface from bacterial invasion. The aim of this paper is to describe the production of a new type of hydrogel based on whey protein isolates (WPI), whey protein hydrolysates (WPH), and gelatin. The hydrogels were obtained by utilizing a microwave-assisted method using gelatin, glycerol, WPI or WPH, copper sulfate, and water. WPH was obtained by enzymatic hydrolysis of whey protein isolates in the presence of bromelain. The hydrogel films obtained have been characterized by FT-IR and UV-VIS spectroscopy. The swelling degree and swelling kinetics have also been determined.<\/jats:p>","DOI":"10.3390\/ma14133507","type":"journal-article","created":{"date-parts":[[2021,6,23]],"date-time":"2021-06-23T11:28:41Z","timestamp":1624447721000},"page":"3507","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0062-2427","authenticated-orcid":false,"given":"Violeta","family":"Popescu","sequence":"first","affiliation":[{"name":"Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andreia","family":"Molea","sequence":"additional","affiliation":[{"name":"Automotive Engineering and Transports Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9714-4809","authenticated-orcid":false,"given":"Marioara","family":"Moldovan","sequence":"additional","affiliation":[{"name":"Institute of Chemistry Raluca Ripan, Babes-Bolyai University, 30 Fantanele Str., 400294 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pompilia Mioara","family":"Lopes","sequence":"additional","affiliation":[{"name":"Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amalia","family":"Mazilu Moldovan","sequence":"additional","affiliation":[{"name":"Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"George Liviu","family":"Popescu","sequence":"additional","affiliation":[{"name":"Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania"},{"name":"Automotive Engineering and Transports Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,6,23]]},"reference":[{"key":"ref_1","first-page":"1135","article-title":"Fertilizers with Protein Chelated Structures with Biostimulator Role","volume":"60","author":"Sirbu","year":"2009","journal-title":"Rev. Chim"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Chakravartula, S.S.N., Soccio, M., Lotti, N., Balestra, F., Dalla Rosa, M., and Siracusa, V. (2019). Characterization of Composite Edible Films Based on Pectin\/Alginate\/Whey Protein Concentrate. Materials, 12.","DOI":"10.3390\/ma12152454"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"480","DOI":"10.1016\/j.lwt.2015.08.043","article-title":"Antibacterial Peptides Generated by Alcalase Hydrolysis of Goat Whey","volume":"65","author":"Osman","year":"2016","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Cinelli, P., Schmid, M., Bugnicourt, E., Coltelli, M.B., and Lazzeri, A. (2016). Recyclability of PET\/WPI\/PE Multilayer Films by Removal of Whey Protein Isolate-Based Coatings with Enzymatic Detergents. Materials, 9.","DOI":"10.3390\/ma9060473"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"320","DOI":"10.1111\/j.1471-0307.2010.00584.x","article-title":"Antimicrobial Peptides Generated from Milk Proteins: A Survey and Prospects for Application in the Food Industry. A Review","volume":"63","author":"Benkerroum","year":"2010","journal-title":"Int. J. Dairy Technol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"2577","DOI":"10.3168\/jds.S0022-0302(01)74711-X","article-title":"Antioxidative Activity of Whey Protein Hydrolysates in a Liposomal System","volume":"84","author":"Xiong","year":"2001","journal-title":"J. Dairy Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"3853","DOI":"10.1557\/adv.2019.33","article-title":"del C.D.; Franco, G.C. Encapsulation of Active Fractions of Whey Proteins with Antioxidant Potential in Pectin-Collagen and Pectin-Gelatin Microparticles","volume":"3","author":"Sanabria","year":"2018","journal-title":"MRS Adv."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"934","DOI":"10.1016\/j.idairyj.2011.06.004","article-title":"Antiulcerogenic Activity of Peptide Concentrates Obtained from Hydrolysis of Whey Proteins by Proteases from Cynara Cardunculus","volume":"21","author":"Tavares","year":"2011","journal-title":"Int. Dairy J."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1315","DOI":"10.1016\/j.idairyj.2006.06.014","article-title":"Immunomodulatory Peptides Obtained by the Enzymatic Hydrolysis of Whey Proteins","volume":"16","author":"Gauthier","year":"2006","journal-title":"Int. Dairy J."},{"key":"ref_10","first-page":"136","article-title":"Therapeutic Applications of Whey Protein","volume":"9","year":"2004","journal-title":"Altern. Med. Rev."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"437","DOI":"10.3168\/jds.2009-2566","article-title":"Invited Review: Physiological Properties of Bioactive Peptides Obtained from Whey Proteins","volume":"93","author":"Madureira","year":"2010","journal-title":"J. Dairy Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.smallrumres.2011.09.040","article-title":"Bioactive Components of Ovine and Caprine Cheese Whey","volume":"101","author":"Ramos","year":"2011","journal-title":"Small Rumin. Res."},{"key":"ref_13","unstructured":"Costa, S.M., Rogero, S.O., and Lugao, A.B. (2006, January 16\u201321). Transdermal Protein Delivery Systems Obtained from the Hydrogels Membrane Matrix. Proceedings of the World Polymer Congress\u2014Macro 2006, 41st International Symposium on Macromolecules, Rio de Janeiro, Brazil."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Mayorova, O.A., Jolly, B.C., Verkhovskii, R.A., Plastun, V.O., Sindeeva, O.A., and Douglas, T.E. (2021). PH-Sensitive Dairy-Derived Hydrogels with a Prolonged Drug Release Profile for Cancer Treatment. Materials, 14.","DOI":"10.3390\/ma14040749"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"49","DOI":"10.4103\/0972-0707.124136","article-title":"Enamel Remineralization Assessment after Treatment with Three Different Remineralizing Agents Using Surface Microhardness: An in Vitro Study","volume":"17","author":"Shetty","year":"2014","journal-title":"J. Conserv. Dent. JCD"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Mazilu, A., Sarosi, C., Moldovan, M., Miuta, F., Prodan, D., Antoniac, A., Prejmerean, C., Dumitrescu, L.S., Popescu, V., and Raiciu, A.D. (2019). Preparation and Characterization of Natural Bleaching Gels Used in Cosmetic Dentistry. Materials, 12.","DOI":"10.3390\/ma12132106"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2003.08.008","article-title":"Influence of \u03ba-Carrageenan on the Aggregation Behaviour of Proteins in Heated Whey Protein Isolate Solutions","volume":"86","author":"Hemar","year":"2004","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1479","DOI":"10.1016\/j.foodchem.2009.01.077","article-title":"Whey Protein Aggregate Formation during Heating in the Presence of \u03ba-Carrageenan","volume":"115","author":"Flett","year":"2009","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.jfoodeng.2018.05.002","article-title":"Characterizing Wear Behaviors of \u03ba-Carrageenan and Whey Protein Gels by Numerical Modeling","volume":"235","author":"Tan","year":"2018","journal-title":"J. Food Eng."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1016\/j.foodres.2014.08.006","article-title":"The Properties of Whey Protein\u2013Carrageenan Mixtures during the Formation of Electrostatic Coupled Biopolymer and Emulsion Gels","volume":"66","author":"Lam","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1016\/j.foodhyd.2018.07.012","article-title":"Cold Gelation of Curcumin Loaded Whey Protein Aggregates Mixed with K-Carrageenan: Impact of Gel Microstructure on the Gastrointestinal Fate of Curcumin","volume":"85","author":"Alavi","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"4646","DOI":"10.1016\/j.biomaterials.2006.04.037","article-title":"Alginate\u2013Whey Protein Granular Microspheres as Oral Delivery Vehicles for Bioactive Compounds","volume":"27","author":"Chen","year":"2006","journal-title":"Biomaterials"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"721","DOI":"10.1007\/s11095-012-0913-3","article-title":"Efficacy of Mucoadhesive Hydrogel Microparticles of Whey Protein and Alginate for Oral Insulin Delivery","volume":"30","author":"Hoffart","year":"2013","journal-title":"Pharm. Res."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.foodhyd.2013.02.013","article-title":"Whey Protein\/Alginate Beads as Carriers of a Bioactive Component","volume":"33","author":"Wichchukit","year":"2013","journal-title":"Food Hydrocoll."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"336","DOI":"10.1016\/j.ijpharm.2013.06.016","article-title":"Whey Protein and Alginate Hydrogel Microparticles for Insulin Intestinal Absorption: Evaluation of Permeability Enhancement Properties on Caco-2 Cells","volume":"453","author":"Hoffart","year":"2013","journal-title":"Int. J. Pharm."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.ijpharm.2012.10.003","article-title":"Development and in Vitro Characterization of Insulin Loaded Whey Protein and Alginate Microparticles","volume":"439","author":"Hoffart","year":"2012","journal-title":"Int. J. Pharm."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"e12465","DOI":"10.1111\/jfpe.12465","article-title":"Effect of Different Polysaccharides on Swelling of Composite Whey Protein Hydrogels: A Low Field (LF) NMR Relaxometry Study","volume":"40","author":"Ozel","year":"2017","journal-title":"J. Food Process Eng."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1016\/j.idairyj.2015.12.011","article-title":"Caffeine-Loaded Whey Protein Hydrogels Reinforced with Gellan and Enriched with Calcium Chloride","volume":"56","author":"Madadlou","year":"2016","journal-title":"Int. Dairy J."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.idairyj.2017.06.003","article-title":"Calcium and Chitosan-Mediated Clustering of Whey Protein Particles for Tuning Their Colloidal Stability and Flow Behaviour","volume":"73","author":"Vahedifar","year":"2017","journal-title":"Int. Dairy J."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Kang, N., Hua, J., Gao, L., Zhang, B., and Pang, J. (2021). The Interplay between Whey Protein Fibrils with Carbon Nanotubes or Carbon Nano-Onions. Materials, 14.","DOI":"10.3390\/ma14030608"},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Chalermthai, B., Chan, W.Y., Bastidas-Oyanedel, J.-R., Taher, H., Olsen, B.D., and Schmidt, J.E. (2019). Preparation and Characterization of Whey Protein-Based Polymers Produced from Residual Dairy Streams. Polymers, 11.","DOI":"10.3390\/polym11040722"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Wang, G., Liu, N., and Guo, M. (2018). Use of Whey Protein as a Natural Polymer for Tissue Adhesive: Preliminary Formulation and Evaluation in Vitro. Polymers, 10.","DOI":"10.3390\/polym10080843"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1016\/j.foodhyd.2012.11.008","article-title":"Cold-Set Whey Protein Microgels for the Stable Immobilization of Lipids","volume":"31","author":"Egan","year":"2013","journal-title":"Food Hydrocoll."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1604","DOI":"10.1016\/j.foodhyd.2010.12.012","article-title":"Development and Characterisation of Whey Protein Micro-Beads as Potential Matrices for Probiotic Protection","volume":"25","author":"Doherty","year":"2011","journal-title":"Food Hydrocoll."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"499","DOI":"10.1016\/j.ijbiomac.2016.05.009","article-title":"Cold-Set Hydrogels Made of Whey Protein Nanofibrils with Different Divalent Cations","volume":"89","author":"Mohammadian","year":"2016","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"348","DOI":"10.1111\/j.1365-2621.2009.02145.x","article-title":"Cold-set Whey Protein Gels Induced by Calcium or Sodium Salt Addition","volume":"45","author":"Kuhn","year":"2010","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"435","DOI":"10.1016\/j.foodres.2017.05.023","article-title":"Development of Iron-Rich Whey Protein Hydrogels Following Application of Ohmic Heating\u2013Effects of Moderate Electric Fields","volume":"99","author":"Pereira","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1007\/s13594-011-0055-0","article-title":"Enhancing the in Vitro Fe 2+ Bio-Accessibility Using Ascorbate and Cold-Set Whey Protein Gel Particles","volume":"92","author":"Martin","year":"2012","journal-title":"Dairy Sci. Technol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"972","DOI":"10.1080\/10942910902927128","article-title":"Impact of Mg2+ and Tara Gum Concentrations on Flow and Textural Properties of WPI Solutions and Cold-Set Gels","volume":"13","author":"Delgado","year":"2010","journal-title":"Int. J. Food Prop."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/j.foodhyd.2015.04.011","article-title":"Characteristics of the Bulk Hydrogels Made of the Citric Acid Cross-Linked Whey Protein Microgels","volume":"50","author":"Farjami","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1016\/j.idairyj.2016.05.008","article-title":"Citric Acid Cross-Linking of Heat-Set Whey Protein Hydrogel Influences Its Textural Attributes and Caffeine Uptake and Release Behaviour","volume":"61","author":"Madadlou","year":"2016","journal-title":"Int. Dairy J."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.foodchem.2018.11.129","article-title":"Design of Microcapsules with Bilberry Seed Oil, Cold-Set Whey Protein Hydrogels and Anthocyanins: Effect of PH and Formulation on Structure Formation Kinetics and Resulting Microstructure during Purification Processing and Storage","volume":"280","author":"Svanberg","year":"2019","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.lwt.2016.05.030","article-title":"Effect of Microencapsulation with Maillard Reaction Products of Whey Proteins and Isomaltooligosaccharide on the Survival of Lactobacillus Rhamnosus","volume":"73","author":"Liu","year":"2016","journal-title":"LWT"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"5129","DOI":"10.1007\/s00289-017-2008-0","article-title":"Evaluation of Whey Protein Isolate-Graft-Carbopol-Polyacrylamide PH-Sensitive Composites for Controlled Release of Pamidronate","volume":"74","author":"Aderibigbe","year":"2017","journal-title":"Polym. Bull."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1007\/s12588-011-9016-y","article-title":"Development and Characterization of Pectin\/Gelatin Hydrogel Membranes for Wound Dressing","volume":"15","author":"Mishra","year":"2011","journal-title":"Int. J. Plast. Technol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"6335","DOI":"10.1016\/j.biomaterials.2005.04.012","article-title":"Evaluation of an in Situ Forming Hydrogel Wound Dressing Based on Oxidized Alginate and Gelatin","volume":"26","author":"Balakrishnan","year":"2005","journal-title":"Biomaterials"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1004","DOI":"10.1002\/mabi.200900131","article-title":"Development of Gelatin Hydrogel Pads as Antibacterial Wound Dressings","volume":"9","author":"Rattanaruengsrikul","year":"2009","journal-title":"Macromol. Biosci."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/j.carbpol.2011.11.069","article-title":"Hydrogel Sheets of Chitosan, Honey and Gelatin as Burn Wound Dressings","volume":"88","author":"Wang","year":"2012","journal-title":"Carbohydr. Polym."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.tifs.2017.10.011","article-title":"Whey and Soy Protein-Based Hydrogels and Nano-Hydrogels as Bioactive Delivery Systems","volume":"70","author":"Abaee","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"2470","DOI":"10.1002\/app.22838","article-title":"Whey Protein Concentrate Hydrogels as Bioactive Carriers","volume":"99","author":"Gunasekaran","year":"2006","journal-title":"J. Appl. Polym. Sci."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2019\/1973184","article-title":"Development of Antibacterial Nanocomposite: Whey Protein-Gelatin-Nanoclay Films with Orange Peel Extract and Tripolyphosphate as Potential Food Packaging","volume":"2019","author":"Shams","year":"2019","journal-title":"Adv. Polym. Technol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.foodhyd.2014.10.008","article-title":"The Effect of Chicken Skin Gelatin and Whey Protein Interactions on Rheological and Thermal Properties","volume":"45","author":"Sarbon","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"5100","DOI":"10.1021\/jf9040904","article-title":"Study of the Physical Properties of Whey Protein Isolate and Gelatin Composite Films","volume":"58","author":"Jiang","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1016\/j.jfoodeng.2009.07.025","article-title":"Physical Assessment of Composite Biodegradable Films Manufactured Using Whey Protein Isolate, Gelatin and Sodium Alginate","volume":"96","author":"Wang","year":"2010","journal-title":"J. Food Eng."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"49282","DOI":"10.1002\/app.49282","article-title":"Demineralized Whey\u2013Gelatin Composite Films: Effects of Composition on Film Formation, Mechanical, and Physical Properties","volume":"137","author":"Jesus","year":"2020","journal-title":"J Appl Polym Sci"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"236","DOI":"10.1016\/j.foodhyd.2015.12.019","article-title":"Gelatin Increases the Coarseness of Whey Protein Gels and Impairs Water Exudation from the Mixed Gel at Low Temperatures","volume":"56","author":"Martin","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Tyuftin, A.A., Wang, L., Auty, M.A.E., and Kerry, J.P. (2020). Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate. IJMS, 21.","DOI":"10.3390\/ijms21072486"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/S0268-005X(96)80054-3","article-title":"Fine-Stranded Mixed Gels of Whey Proteins and Gelatin","volume":"10","author":"Hermansson","year":"1996","journal-title":"Food Hydrocoll."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"485","DOI":"10.1016\/j.foodhyd.2007.01.005","article-title":"Segregative Interactions between Gelatin and Polymerised Whey Protein","volume":"22","author":"Fitzsimons","year":"2008","journal-title":"Food Hydrocoll."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"e2019051","DOI":"10.1590\/0104-1428.03319","article-title":"de S.; Garcia-Rojas, E.E. Stabilization of Gelatin and Carboxymethylcellulose Water-in-Water Emulsion by Addition of Whey Protein","volume":"29","author":"Laranjo","year":"2019","journal-title":"Pol\u00edmeros"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"958","DOI":"10.1016\/j.foodhyd.2010.09.010","article-title":"Ultrasonic Generation of Aerated Gelatin Gels Stabilized by Whey Protein \u03b2-Lactoglobulin","volume":"25","author":"Kulozik","year":"2011","journal-title":"Food Hydrocoll."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"e0240889","DOI":"10.1371\/journal.pone.0240889","article-title":"Whey Protein Isolate-Gelatin Nanoparticles Enable the Water-Dispersibility and Potentialize the Antioxidant Activity of Quinoa Oil (Chenopodium Quinoa)","volume":"15","author":"Passos","year":"2020","journal-title":"PLoS ONE"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"2479","DOI":"10.1002\/jbm.a.36754","article-title":"Novel Multicomponent Organic\u2013Inorganic WPI\/Gelatin\/CaP Hydrogel Composites for Bone Tissue Engineering","volume":"107","author":"Dziadek","year":"2019","journal-title":"J Biomed Mater Res"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"124","DOI":"10.15835\/nbha3926847","article-title":"Antibacterial Activity of Copper and Cobalt Amino Acids Complexes","volume":"39","author":"Braicu","year":"2011","journal-title":"Not. Bot. Horti Agrobot. Cluj-Napoca"},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"742","DOI":"10.1016\/j.arabjc.2014.11.040","article-title":"Iron (III) and Copper (II) Complexes Bearing 8-Quinolinol with Amino-Acids Mixed Ligands: Synthesis, Characterization and Antibacterial Investigation","volume":"8","author":"Amolegbe","year":"2015","journal-title":"Arab. J. Chem."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"2685","DOI":"10.14233\/ajchem.2016.20069","article-title":"Synthesis, Characterization and Antimicrobial Activity of L-Tryptophan Coordinated Copper (II) N, N-Donor Amino Acid Complexes","volume":"28","author":"Rani","year":"2016","journal-title":"Asian J. Chem."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"2534","DOI":"10.1039\/C8TB03272F","article-title":"Copper-Nanoparticle-Embedded Hydrogel for Killing Bacteria and Promoting Wound Healing with Photothermal Therapy","volume":"7","author":"Tao","year":"2019","journal-title":"J. Mater. Chem. B"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"2149","DOI":"10.1016\/j.ijbiomac.2018.07.058","article-title":"CuNPs-Magadiite\/Chitosan Nanocomposite Beads as Advanced Antibacterial Agent: Synthetic Path and Characterization","volume":"118","author":"Mokhtar","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Forero, J.C., Roa, E., Reyes, J.G., Acevedo, C., and Osses, N. (2017). Development of Useful Biomaterial for Bone Tissue Engineering by Incorporating Nano-Copper-Zinc Alloy (NCuZn) in Chitosan\/Gelatin\/Nano-Hydroxyapatite (Ch\/G\/NHAp) Scaffold. Materials, 10.","DOI":"10.3390\/ma10101177"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"397","DOI":"10.24193\/subbchem.2017.4.34","article-title":"The Influence of Minerals and Lactose Content on the Stability of Whey Protein Powders","volume":"62","author":"Prodan","year":"2017","journal-title":"Studia Univ. Babes-Bolyai Chem."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/j.foodchem.2015.12.043","article-title":"PH-Stat vs. Free-Fall PH Techniques in the Enzymatic Hydrolysis of Whey Proteins","volume":"199","author":"Kelly","year":"2016","journal-title":"Food Chem."},{"key":"ref_72","unstructured":"Adler-Nissen, J. (1986). Enzymic Hydrolysis of Food Proteins., Elsevier."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"682","DOI":"10.1016\/j.carbpol.2007.07.012","article-title":"Study of the Swelling Dynamics with Overshooting Effect of Hydrogels Based on Sodium Alginate-g-Acrylic Acid","volume":"71","author":"Yin","year":"2008","journal-title":"Carbohydr. Polym."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.idairyj.2016.04.002","article-title":"Predicting Hydrolysis of Whey Protein by Mid-Infrared Spectroscopy","volume":"61","author":"Poulsen","year":"2016","journal-title":"Int. Dairy J."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1016\/j.foodhyd.2015.06.022","article-title":"Characterization of Fibrillated Antioxidant Whey Protein Hydrolysate and Comparison with Fibrillated Protein Solution","volume":"52","author":"Mohammadian","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"575","DOI":"10.37358\/RC.18.3.6152","article-title":"Potential Use of Galium Verum Essential Oil for Antibacterial Properties in Gelatin Based Hydrogels Prepared by Microwave Irradiation Technique","volume":"69","author":"Gherman","year":"2018","journal-title":"Rev. De Chim."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"10924","DOI":"10.1021\/jf0726076","article-title":"Changes and Roles of Secondary Structures of Whey Protein for the Formation of Protein Membrane at Soy Oil\/Water Interface under High-Pressure Homogenization","volume":"55","author":"Lee","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_78","doi-asserted-by":"crossref","unstructured":"Dascalu (Rusu), L.M., Moldovan, M., Prodan, D., Ciotlaus, I., Popescu, V., Baldea, I., Carpa, R., Sava, S., Chifor, R., and Badea, M.E. (2020). Assessment and Characterization of Some New Photosensitizers for Antimicrobial Photodynamic Therapy (APDT). Materials, 13.","DOI":"10.3390\/ma13133012"},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"2541","DOI":"10.1021\/bi030149y","article-title":"A Distinct Utility of the Amide III Infrared Band for Secondary Structure Estimation of Aqueous Protein Solutions Using Partial Least Squares Methods","volume":"43","author":"Cai","year":"2004","journal-title":"Biochemistry"},{"key":"ref_80","doi-asserted-by":"crossref","unstructured":"Singh, B.R., DeOliveira, D.B., Fu, F.-N., and Fuller, M.P. (1993). Fourier Transform Infrared Analysis of Amide III Bands of Proteins for the Secondary Structure Estimation, International Society for Optics and Photonics.","DOI":"10.1117\/12.145242"},{"key":"ref_81","unstructured":"Demchenko, A.P. (2013). Ultraviolet Spectroscopy of Proteins, Springer Science & Business Media."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.jfoodeng.2006.11.001","article-title":"Use of Whey Proteins for Encapsulation and Controlled Delivery Applications","volume":"83","author":"Gunasekaran","year":"2007","journal-title":"J. Food Eng."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.colsurfa.2010.09.003","article-title":"Swelling Properties and Kinetics of CaCl2\/Polyacrylamide Hygroscopic Hybrid Hydrogels","volume":"371","author":"Xu","year":"2010","journal-title":"Colloids Surf. A: Physicochem. Eng. Asp."}],"container-title":["Materials"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1996-1944\/14\/13\/3507\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T06:22:12Z","timestamp":1760163732000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1996-1944\/14\/13\/3507"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,6,23]]},"references-count":83,"journal-issue":{"issue":"13","published-online":{"date-parts":[[2021,7]]}},"alternative-id":["ma14133507"],"URL":"https:\/\/doi.org\/10.3390\/ma14133507","relation":{},"ISSN":["1996-1944"],"issn-type":[{"value":"1996-1944","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,6,23]]}}}