Rheological and structural characterization of carrageenan emulsion gels. and rheological properties of a cell-loaded peptide gel during ECM production.

Rheological properties of physical and chemical gels are very different and mainly depend on the gel microstructure and strength. Although rheological properties are considered bulk and macroscopic properties, they are strongly affected by the gel chemical composition and microstructure, which depends on both covalent and physical bindings.

It follows from the rheological curves that low-temperature gelatin gels with sodium alginate can be classified with elastoviscoplastic systems. Multicomponent gels obtained with the two gel-forming agents demonstrate synergism of the rheological characteristics. Abstract. The rheological properties of 1-1.5% κ-carrageenan gels mixed with galactomannan, i.e., locust bean gum, tara gum, and guar gum, in ratios of 7: 3 and 1: 1 were investigated by measuring the temperature dependence and the courses of dynamic viscoelasticity and static viscoelasticity.

Rheological properties of gels

In real-life applications, hydrogels can undergo large strain deformation, which may result in structural damage leading to failure. Here, we report the nonlinear rheological properties and failure behavior of alginate hydrogels, a class of polysaccharide hydrogels, synthesized via ionic and covalent crosslinking. The rheological properties of oil gels prepared by dispersing colloidal silica in n-dodecane and 1-dodecanol were examined. The differences in gel strength using these two media were accounted for by the difference in the extent of hydrogen bond formation between the silanol groups on the silica surface. Rheological behavior of vaginal gels strongly depended on the type of gelling agent used, which potentially influences their spreading and retention properties when administered in the vaginal canal. Small variations in gels composition can result in substantial changes in their features, namely viscosity, yield stress and thixotropy. Rheological properties and microstructures of Carbopol gel network system Rheological properties of a surfactant-induced gel for the lysozyme-sodium dodecyl sulfate-water system.

Owen DH(1), Peters JJ, Katz DF. Author information: (1)Department of Biomedical Engineering, Duke University, Durham, NC, USA. dhowen@acpub.duke.edu The rheological properties of 4 commercially available contraceptive drug delivery gels and their dilutions with a vaginal fluid simulant were measured. Rheological properties of physical and chemical gels are very different and mainly depend on the gel microstructure and strength. Although rheological properties are considered bulk and macroscopic properties, they are strongly affected by the gel chemical composition and microstructure, which depends on both covalent and physical bindings.

by delivery BMP-2 and PRGF from tetronic–alginate composite thermogel rheological properties of supramolecular polypseudorotaxane gels suitable for

Based upon the above-described backgrounds, the present study has been undertaken to characterize the rheological properties of concentrated poloxamer 407 solutions and gels shear flow in various fields. EXPERIMENTAL SECTION microorganisms that commonly contaminate such gels, and assess the influence of the rheology on their self-preserving properties. The rheological properties of the gels were determined by oscillatory viscometry at a stress range of 0 - 100 Pa and a frequency of 0.05 Hz using a 1 mm gap. The dynamic moduli of gels filled with particles have been studied as a function of the volume fraction of dispersed particlesϑ f (0–0.4) and of the way in which they interact with the gel matrix.

The dynamic moduli of gels filled with particles have been studied as a function of the volume fraction of dispersed particlesϑ f (0–0.4) and of the way in which they interact with the gel matrix. Two gels of different nature were studied, viz. polyvinyl alcohol (PVA) — Congo red gels (a so-called rubber gel) and casein gels made by acidification of skimmed milk. Emulsion droplets

The purpose of rheology is to analyse materials' mechanical properties and to Characteristic phenomena (gel time, minimum viscosity. Thermodynamics for polymer systems. Particulate and polymer gels - structure and rheological properties.

Two gels of different nature were studied, viz. polyvinyl alcohol (PVA) — Congo red gels (a so-called rubber gel) and casein gels made by acidification of skimmed milk. Emulsion droplets Rheological properties of acid skim milk gels as affected by the spatial distribution of the structural elements and the interaction forces between them. International Dairy Journal 2008, 18 (5) , 585-593.
Base and exponent

Glucose addition resulted in lower tan δ values and firmer, harder gels compared to gels … The rheological properties of creams and lotions are largely influenced by the ingredients and by the manufacturing process. Whether the consumer perceives the product as being pleasant must first be investigated in sensory tests, directly on the skin [1, 4]. Abstract.

The results were analysed in terms of a six-element model composed of three Maxwell elements in parallel. The temperature and concentration dependences were examined.E 1, the elastic modulus of the Maxwell element with the longest relaxation time, reflects the elasticity of the main network structure.
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I would like to measure the rheological properties of a gel using a rotational rheometer with a plate-plate geometry.The sample is a cylinder with diameter D and thickness h. Normally I make two

Food Hydrocolloids , 82 , 268–277. 10.1016/j.foodhyd.2018.01.013 [ CrossRef ] [ Google Scholar ] Relation between Rheological Properties of Pectin Gels and Pectin Fine Structure Anna Ström1, Leif Lundin2, Ed Morris3 and Martin A.K. Williams4,5 1 Pharmaceutical Technology, Chemical and Biological Engineering, Chalmers University of Technology, 412 96 Göteborg, Sweden 2Food Science Australia, Private Bag 16, Werribee, Vic 3030, Australia The impact of oat β-glucan concentration and molecular weight (MW) on gel properties was investigated.

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Rheological Properties of Gel Polymer Electrolyte” submitted by Srikanta Panda in partial fulfilment of the requirements for the award of Master of Science in.

Its aqueous solution forms a gel at room temperature even: at very dilute concentrations, such as 0.1 per cent, and so it has We study spreading and rheological properties of potato starch gel which is a non-Newtonian fluid. An interesting oscillatory behavior is observed when the gel spreads on a glass surface under The rheological properties of several commercial topical fluoride gels were studied. For that purpose, we investigated hysteresis loops under standard conditions, equilibrium values, apparent viscosities as a function of shear rate, rate of thixotropic recovery, and the influence of temperature. Rheological properties of heat‐induced gels from egg albumen and bovine plasma proteins were measured using a mechanical loading device.

B 437 Micaela Sjöholm: "Properties of surfactant mixtures." Uppsats. 9s. B 427 Mika Jokinen: "Rheological measurements and the sol-gel transition." Uppsats.

carrageenans: Combined small angle X-ray scattering and rheological studies.

doi: 10.1021/jf020061b. Rheological properties of a surfactant-induced gel for the lysozyme-sodium dodecyl sulfate-water system. / Montalvo, G; Khan, Ali. In: Colloid and Polymer Science, Vol. 283, No. 4, 2005, p. 402-412. Research output: Contribution to journal › Article Then the gel will have elasticity and a yield stress as well as a finite viscosity under a shear stress larger than the yield stress. Some of the classical but important Oct 17, 2020 Accordingly, Mitchell (1976) reported that the stress relaxation test is widely used to describe the rheological properties of the many food samples Kappa carrageenan fluid gel material properties.