Swelling-shrinking behavior of chemically cross-linked polypeptide gels from poly(α-l-lysine), poly(α-dl-lysine), poly(É-l-lysine) and thermally prepared poly(lysine): Effects of pH, temperature and additives in the solution
Keywords: Poly(lysine) gels; Volume-phase transition; Force balance approach; Hydrogen bonding; Hydrophobic interaction; Electrostatic interactions;