Results 301 to 310 of about 9,677,695 (341)

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

Simulation of Scattering Properties of Gels

Macromolecules, 1999
Brownian dynamics simulations of a simple model of a polymer gel were performed to investigate the conditions under which gels show nonergodicity, the presence of frozen density fluctuations which do not relax completely, and to explore possible connections between nonergodicity and the existence of density fluctuations of large spatial extent which ...
Moussaïd, A., Pusey, P.N., Slot, J.J.M., Joosten, J.G.H.   +3 more
openaire   +1 more source

Fracture properties of starch gels

1992
Abstract Fracture properties of starch gels are, in contrast with their small deformation properties, clearly time dependent. Fracture stress and deformation at fracture increased with increasing rate of deformation. A possible explanation for this is friction between the granules during large deformations.
Luyten, H., Ramaker, M.G., van Vliet, T.
openaire   +2 more sources

Intelligent gel– surface properties and functions of gels–

Macromolecular Symposia, 2000
The sliding friction of various kinds of hydrogels has been studied and it was found that the frictional behaviors of the hydrogels do not conform to Amonton's law F = μW, which well describes the friction of solids. The frictional force and its dependencies of on the load are quite different depending on the chemical structures of the gels, surface ...
Jian Ping Gong, Go Kagata, Yoshihito Osada   +2 more
openaire   +1 more source

Lignin gel with unique swelling property

Bioresource Technology, 2003
Lignin gels were prepared from acetic acid lignin by use of polyethylene glycol diglycidyl ether as cross-linker. The gels were found to swell in aqueous ethanol solution, in particular 50% (v/v) solution. In addition, they also swelled in alkaline solution and shrank upon heating.
Mitsukuni, Nishida, Yasumitsu, Uraki, Yoshihiro, Sano   +2 more
openaire   +2 more sources

Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review

Food reviews international (Print), 2020
Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants during long-term frozen storage. Cryoprotectants have been found to be effective in protecting physical, functional and structural properties of ...
Noman Walayat, Hanguo Xiong, Zhouyi Xiong, H. Moreno, A. Nawaz, N. Niaz, M. Randhawa   +6 more
semanticscholar   +1 more source

The rheological properties of carbopol gels II. Oscillatory properties of carbopol gels

International Journal of Pharmaceutics, 1979
Abstract Viscoelastic properties of aqueous Carbopol gels were examined at frequencies of 7.91 × 10 −3 to 25 Hz using a Weissenberg rheogoniometer. Neutralized gels changed little from 10 to 50dgC and were similar to unneutralized gels. Data confirmed the dominant elastic nature of Carbopol gels (phase lags of 2–14°) and the relative small change of
B.W. Barry, M.C. Meyer
openaire   +1 more source

Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.

The Journal of the Science of Food and Agriculture, 2020
BACKGROUND Salted duck egg white (SDEW) is a major by-product during salted egg yolk manufacturing. Due to high salt concentration, SDEW has not been efficiently utilized. Moreover, functional properties of SDEW are altered by salt during pickling.
Honggang Tang, Lulan Tan, Yi-fan Chen, Jin Zhang, Huan-Song Li, Lihong Chen   +5 more
semanticscholar   +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 properties of soy protein isolate modified by lipoxygenase catalyzed linoleic acid oxidation and their influence on pepsin diffusion and in vitro gastric digestion.

Journal of Agricultural and Food Chemistry, 2020
The model of lipoxygenase catalyzed linoleic acid (LA) oxidation was selected as a representative of lipid peroxidation system to investigate the effects of oxidative modification on soybean protein isolate (SPI) gel properties and in vitro gastric ...
Jie Zhao, Jihong Wu, Yanni Chen, Mouming Zhao, Weizheng Sun   +4 more
semanticscholar   +1 more source