Results 271 to 280 of about 4,597,831 (339)

High‐Strength Cellulose/Poly(ethylene glycol) Gels

ChemSusChem, 2008
AbstractCellulose gel membranes have been prepared by a pre‐gelation method employing cellulose solutions in aqueous NaOH–thiourea obtained at low temperature. The cellulose gels were then swollen by low‐molecular‐weight polyethylene glycol (PEG; MW<1000 g mol−1), and the morphology, structure and mechanical properties of the cellulose/PEG gels were
Songmiao, Liang, Junjie, Wu, Huafeng, Tian, Lina, Zhang, Jian, Xu   +4 more
openaire   +2 more sources

Agar gel strength: A correlation study between chemical composition and rheological properties

, 2020
Agar is a natural polymer commonly used in various fields of application ranging from cosmetics to the food industry. In particular, for over forty years agar gels have been used in the field of conservation of Cultural Heritage where they are considered
M. Bertasa, A. Dodero, M. Alloisio, S. Vicini, C. Riedo, A. Sansonetti, D. Scalarone, M. Castellano   +7 more
semanticscholar   +1 more source

Bacterial cellulose gels with high mechanical strength

Materials Science and Engineering: C, 2015
A composite structure was formed between polyethylene glycol diacrylate (PEGDA) and bacterial cellulose (BC) gels swollen in polyethylene glycol (PEG) as a solvent (BC/PEG gel) to improve the mechanical strength of the gels. The mechanical strength under compression and the rheostatic properties of the gels were evaluated.
Yukari, Numata, Tadanori, Sakata, Hidemitsu, Furukawa, Kenji, Tajima   +3 more
openaire   +2 more sources

Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch

, 2020
Shear forces are important during food processing, food consumption, and food digestion, and often are estimated to evaluate their effects on product quality.
F. Fang, Xuan-Gan Luo, J. BeMiller, Samuel W. Schaffter, Anna M. R. Hayes, Travest J. Woodbury, B. Hamaker, O. Campanella   +7 more
semanticscholar   +1 more source

Characterization of Crosslinked Gel Kinetics and Gel Strength Using NMR

Proceedings of SPE International Symposium and Exhibition on Formation Damage Control, 2004
Abstract Highly crosslinked gels are used in high-permeability reservoirs to achieve good fluid-loss control during well completion and workover operations. Crosslinked gels are also commonly used for shutting off unwanted gas and/or water influx into production wells, and for improving the conformance of the near wellbore injection ...
Laura Romero-Zeron, F. Manalo, A. Kantzas   +2 more
openaire   +1 more source

Gel strength of Ca-limited alginate gels made in situ

Hydrobiologia, 1993
The gel strengths of Ca-alginate gels made in situ with different degree of cross-linking were determined by adapting three different methods: FIRA Jelly Tester, initial deformation (Youngs modulus, E) with a Stevens LFRA Texture Analyzer, and dynamic measurements with a Bohlin VOR Rheometer (dynamic storage modulus, G’).
K. I. Draget, M. K. Simensen, E. Onsøyen, O. Smidsrød   +3 more
openaire   +1 more source

Dielectric strength measurements of silicone gel

2016 Progress in Applied Electrical Engineering (PAEE), 2016
Silicone gels are gaining popularity as insulating materials in electrical applications, owing among others, to their good thermal stability, high elasticity, easy processing and good dielectric properties. In this paper results of dielectric strength measurements performed for a commercially available insulating RTV-2 silicone gel are discussed.
Jedrzej Banaszczyk, Bartlomiej Adamczyk
openaire   +1 more source

Mechanical strength of participate silica gels

Journal of Materials Science, 1991
The wet and dry strengths of particulate (colloidal) silica gels have been studied. It is shown that these strengths are a function of particle size of the powders composing the sol, and the higher the surface area of the powders, the higher the strength values of the gels. Ageing the wet gels in moulds has no effect upon strength.
E. M. Rabinovich, C. R. Kurkjian, N. A. Kopylov, D. A. Fleming   +3 more
openaire   +1 more source

Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products

Food Hydrocolloids, 2018
Understanding the flow and lubrication properties of hydrocolloids, commonly used to enhance the mouthfeel properties of various dairy products can provide valuable information to manufacturers.
Yang Zhu, B. Bhandari, S. Prakash
semanticscholar   +1 more source

High-strength and flexible cellulose/PEG based gel polymer electrolyte with high performance for lithium ion batteries

, 2020
Developing a gel polymer electrolyte (GPE) combining with superior mechanical strength and lithium-ion transportation properties is still a challenge. Herein, a new GPE based on polyethylene glycol (PEG) entrapped in cross-linked cellulose structure is ...
Lingzhu Zhao, Jingchuan Fu, Z. Du, Xiaobo Jia, Yanyu Qu, Feng Yu, Jie Du, Yong Chen   +7 more
semanticscholar   +1 more source