Results 271 to 280 of about 6,700,477 (288)

Effects of Cation Properties on Sol‐gel Transition and Gel Properties of κ‐carrageenan

Journal of Food Science, 2000
ABSTRACT: The phase transition temperatures, rheological properties and gel‐network characteristics for gelation of κ‐carrageenan‐salt (NaCl, KCl and CaCl 2 ) solutions and their aged gels were investigated.
V.M.F. Lai, P.A.‐L. Wong, C.‐Y. Lii
openaire   +1 more source

Properties of thermoreversible gels

Berichte der Bunsengesellschaft für physikalische Chemie, 1998
AbstractIn a short survey chemical and physical aspects characterising thermoreversibly gelling systems are gathered. Rheological properties of the system gelatin/water for different polymer concentrations at various temperatures and varying angular frequencies are presented. The results are interpreted following the percolation theory.
openaire   +1 more source

Preparation and properties of gel-peptide immunoadsorbents

Journal of Immunological Methods, 1989
The chemical complexity of peptides limits the choice of coupling procedures which can be used in the preparation of gel-peptide conjugates. Several immunoadsorbents have been investigated, in order to select those that permit the isolation of antipeptide antibodies in the highest yield and with optimal specific activity.
A, Chersi, E, Ruocco, E, Muratti
openaire   +2 more sources

Controlled Proteolysis and the Properties of Milk Gels

Journal of Agricultural and Food Chemistry, 2006
Milk gels induced by partial proteolysis of the kappa-casein followed by acidification were studied, and their gelation behavior was compared to that of milk gels induced by simultaneous acidification and renneting, using dynamic rheology. There were generally two stages (at pH values below and above 5.0) in the gelation of the milk whose kappa-casein ...
Jie, Li, Douglas G, Dalgleish
openaire   +2 more sources

Structure and properties of gels

Cement and Concrete Research, 1999
A brief review is presented of the structure and properties of inorganic gels. The mechanism of formation of gels and precipitates involves the aggregation of polymers or particles. If bonds form irreversibly, fractal aggregates grow and eventually fill space, resulting in a continuous elastic gel network; if the bonding is reversible, then the ...
openaire   +1 more source

Piezoelectric property of sol-gel-derived composite gels

SPIE Proceedings, 2001
ABSTRACT Low-density piezoelectric aluminosilicate ceramics were prepared by sol-gel technology. In order to reinforce the fragilealuminosilicate aerogels, the inorganic component was mixed with organic polymers (polyacrylic acid, polyvinyl acetate,polydimethylsiloxane) during the gelling process.
Katalin Sinko, Kornel Fel, Janos Rohonczy, Nicola Huesing   +3 more
openaire   +1 more source

Thermoreversible Gels of Polyaniline: Viscoelastic and Electrical Properties

MRS Proceedings, 1997
AbstractWe demonstrate that polyaniline (PANI) dissolved in dodecyl benzene sulphonic acid (DBSA) shows thermoreversible gelation. The dissolution has been performed in formic acid which allows particle-free complexes according to optical microscopy. Below the gelation temperature the materials are rubber-elastic in compression experiments, the storage
Ikkala, Olli, Vikki, T., Ruokolainen, Janne, Hiekkataipale, P., Passiniemi, Pentti, Mäkelä, Tapio, Isotalo, Heikki   +6 more
openaire   +2 more sources

The rheological properties of carbopol gels I. Continuous shear and creep properties of carbopol gels

International Journal of Pharmaceutics, 1979
Abstract The effect of physical and chemical variables on consistency of Carbopol 940 and 941 gels was investigated by continuous shear rheometry. Gels provided plastic flow curves with negligible hysteresis. Continuous shear properties were not greatly affected by centrifuging, milling, temperature cycling, and ageing.
B.W. Barry, M.C. Meyer
openaire   +1 more source

Rheological properties of protein–surfactant based gels

Journal of Colloid and Interface Science, 2005
Water-based protein-surfactant gels, formed by mixing bovine serum albumin (BSA) and sodium dodecyl sulfate in water, were investigated by rheological methods. The measurements were performed for many different protein-to-surfactant ratios as a function of the applied frequency, stress, or strain, as well as by changing the temperature, in the range ...
ROVERSI M, LA MESA, Camillo
openaire   +2 more sources

Gel-forming properties of thymus nucleoproteins

Biochimica et Biophysica Acta, 1962
Abstract Deoxyribonucleoproteins from calf thymus have been separated in two components by centrifugation at very low ionic strength or by salt fractionation. The major component forms gel-like suspensions; the other one is well dispersed and is probably the product of enzymic hydrolysis of the former. Both components do not contain polysaccharides,
openaire   +2 more sources