https://www.selleckchem.com/pr....oducts/msc2530818.ht
The measured data showed, that increasing the ionic strength led to higher complex modulus values of the gels, and also to the increase of the temperature of the gel point. The gelation proceeded significantly faster when pH pIBSA. Increasing the pH of the solution (with respect to the albumin stability) led to higher complex modulus values of the gels formed. As a result of lowering the molecular weight of hyaluronan, the gel point was shifted towards lower temperature values, and resulting gels exhibited higher values of complex mo
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