Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel

Puntos clave

• Synergistic enhancement of double-network gels leads to improved mechanical properties, highlighting performance benefits.
• Mechanical strength improved by up to 40% due to the unique gelation mechanism employed in the formulation.
• Analysis using thermal and mechanical testing provided insights into the gelation process of the materials involved.
• Findings suggest that further exploration of this gelation mechanism could enhance applications across various fields.