Increasing Thermal Stability of Gelatin by UV-Induced Cross-Linking with Glucose
Figure 3
Irradiated samples were compared with samples without irradiation for temperature stability. These samples were prepared using the protocols described. Both samples were stained with red food dye and placed in an 85°C water bath. (a) Sample without irradiation before heating. (b) Sample without irradiation after heating. (c) Irradiated sample before heating. (d) Irradiated sample removed from water and shown after heating.
