Cover Picture: Macromol. Biosci. 9/2006 (page 689)Elena Loizou, Jaime T. Weisser, Avinash Dundigalla, Lionel Porcar, Gudrun Schmidt and Jonathan J. Wilker
Article first published online: 29 SEP 2006 | DOI: 10.1002/mabi.200690016
Cover: The structure and properties of a cross- linked gelatinuous protein extracted from marine mussels are examined both before and after cross-linking with iron. Morphological and materials properties changes, such as stiffness, are brought about by partial and imperfect chemical cross-linking. Further details can be found in the article by E. Loizou, J. T. Weisser, A. Dundigalla, L. Porcar, G. Schmidt,* and J. J. Wilker* on 711.