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This study investigates the properties of sodium alginate (NaAlg) hydrogel films cross-linked with varying concentrations of calcium chloride (CaCl2) for applications in food, pharmaceuticals, and tissue engineering. Characterization techniques such as Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), and Atomic Force Microscopy (AFM) reveal that the films

Author

Hieu

Language

EN