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. 2020 Apr 30;8:400. doi: 10.3389/fbioe.2020.00400

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Copyright © 2020 Fischetti, Celikkin, Contessi Negrini, Farè and Swieszkowski.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Rheological characterization of chitosan – gelatin blends. Storage (G′) and loss (G″) moduli at varying temperatures for (A) 1CHI2GEL, and (B) 1CHI3GEL. (C) Extrusion of the gel at varying temperatures (18, 20, 23°C). (D) Complex viscosity η* behavior in function of the shear rate for 1CHI2GEL and 1CHI3GEL.