Hyaluronic acid (1 wt%) Aqueous HNO
3
solution (pH 1.5)
À20
15–72
À
1
Preparation of the
hyaluronate-based
matrices, study of their
physicochemical and
biomedical properties
[291–293]
Maltodextrin (0.1–15
g/dL)
Water
À6 to
À24
18
3.00;
0.30;
0.03
1
Preparation of the
maltodextrin-based
cryogels and study of
their physicochemical
properties as dependent
on the cryotropic gelation conditions
[269]
Xanthan (0.2–2 wt%)
Water
À20; À80
24
À
1–2
Preparation of xanthan
cryogels and study of
their rheological and
thermal properties
[294, 295]
II. Proteins and peptides
Gelatine, A-type (0.5–
1.5 wt%)
Water
À10
24
~0.2
1
Sponge-like cryogels were
prepared; the fragility of
macropore walls
increased with the
growth of initial polymer
concentration
[30, 91]
Gelatine B-type (0.2–
2 g/dL)
À30
24
0.5
1–4
Preparation of gelatinebased cryogels and study
of their rheological
properties as dependent
on the cryogenic
processing conditions
[87]
Gelatine, B-type
(10 g/dL) +
montmorillonite
Water-formamide
mixture
À20
24
À
1
Preparation of composite
cryogels and study of
their properties and
microstructure, revealing the effects of montmorillonite exfoliation
[296]
(continued)
A Brief History of Polymeric Cryogels
27