Titlebook: Chitosan for Biomaterials III; Structure-Property R R. Jayakumar,M. Prabaharan Book 2021 The Editor(s) (if applicable) and The Author(s), u

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https://doi.org/10.1007/978-3-030-93441-5heir potential in improving the flavor of foods. This chapter reviews the flavor-related applications of chitin and chitosan including enhancing saltiness perception, improving flavor stability, and reducing the bitter taste of food products. Also, it focuses on the effects of the physical and chemical properties on the potency of utilization.

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Recent Progress in Many-Body Theoriesis essential for the design of well-functioning biomaterials as well as the fabrication of wound dressings. Functionalization of chitin/chitosan, including physical and chemical modification to form functional wound dressings for specific purposes, is described in this chapter.

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Physical and Chemical Modification of Chitin/Chitosan for Functional Wound Dressings,is essential for the design of well-functioning biomaterials as well as the fabrication of wound dressings. Functionalization of chitin/chitosan, including physical and chemical modification to form functional wound dressings for specific purposes, is described in this chapter.

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Hubert Flenner,Mirella Manaresitions. This review contributes in giving a brief insight about the various methods that are employed in preparation of these hydrogels and the associated structural changes as well as the use of these chitosan hydrogel in drug delivery, haemostasis, tissue engineering and wound healing area.

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A. Lejeune,M. Martzolff,P. Grange chitosan nanofibers on chronic kidney disease (CKD) model, non-alcoholic steatohepatitis model, and inflammatory bowel disease model were studied. Furthermore, the biological effects of chitin and chitosan nanofibers for the skin are also investigated.

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