Rheological properties of alginate gels formed in various ways were studied using a parallel plate viscoelastometer and an Instron. All the gels studied exhibited linear viscoelastic behaviour.

Factors affecting the rheological properties of gels made from hoki (macruronus novaezelandiae) : a thesis presented in partial fulfillment of the requirements for

After gelation, G' initially increased rapidly but then remained steady or even decreased, and at long ageing times G' values increased moderately or remained low. 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. Their viscoelastic properties were determined by applying a stress 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. 1988-06-01 It is shown that upon exceeding the certain shear rate value gels demonstrate abnormal rheological property (instant flow cessation). Dependence of shear stress and dynamic viscosity of Gel 1 on In particular, the gelling properties of zein promote the formation of a porous network, which can be easily used for the controlled leakage of the entrapped bioactive compounds. Several studies have described the rheological behavior of speciﬁc fractions of zein such as - and -zein dispersions, A series of low density, highly porous clay/poly(vinyl alcohol) composite aerogels, incorporating ammonium alginate, were fabricated via a convenient and eco-friendly freeze drying method.

Rheological properties of gels

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. / Montalvo, G; Khan, Ali. I: Colloid and Polymer Science, Vol. 283, Nr. 4, 2005, s. 402-412. Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift As is well known, the isoelectric point although the rheological properties of gelatin is determined by the pH value at which the (Ward and Saunders (16), Veis (15), Watase and velocity of electrophoresis becomes zero and Arakawa (17) and agar-agar or agarose (Watase the viscosity becomes minimum. Our own experienced R&D team study the rheological behavior of carbomer (Carbopol) gels in the pH range 5.0–8.0.

This can be partially ameliorated via broad particle size distributions via the Farris effect VYCROSS Volbella gel exhibited a higher elastic modulus G' than the other Allergan gels, roughly nearing the NASHA gel values. Preserved Network RHA 2 gel exhibited values that were close to its partially cohesive "competitors", except for Vycross.

a key role in the rheological properties of agar-agar gels [1]. It is a linear polysaccharide composed of D-galactose and 3,6-anhydro-L-galactose. Its aqueous solution forms a gel at room temperature even: at very dilute concentrations, such as 0.1 per cent, and so it has

Introduction. Plant proteins have attracted a great deal of attention in the development of novel ingredients.

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

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. Part 1: Rheology.

Small-angle X-ray scattering and by delivery BMP-2 and PRGF from tetronic–alginate composite thermogel rheological properties of supramolecular polypseudorotaxane gels suitable for Interfacial rheological properties and conformational aspects of soy glycinin at the air/water Fibril formation from pea protein and subsequent gel formation. Rheological Properties of Heat-Induced Whey Protein Gels. Paulsson, M., and Dejmek, P. In ''Milk Proteins'' (C.A.
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EXPERIMENTAL SECTION The rheological properties of filled polymers are determined not only by the type and amount of filler, but also by the shape, size and size distribution of its particles. The viscosity of filled systems generally increases with increasing filler fraction. This can be partially ameliorated via broad particle size distributions via the Farris effect VYCROSS Volbella gel exhibited a higher elastic modulus G' than the other Allergan gels, roughly nearing the NASHA gel values. Preserved Network RHA 2 gel exhibited values that were close to its partially cohesive "competitors", except for Vycross.

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.
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In particular, the gelling properties of zein promote the formation of a porous network, which can be easily used for the controlled leakage of the entrapped bioactive compounds. Several studies have described the rheological behavior of speciﬁc fractions of zein such as - and -zein dispersions,

Non-destructive viscoelastic measurements and fracture techniques were used. READ MORE Abstract : The focus of this thesis is the relation between the rheological and structural properties of mixed particulate gels, based on β-lactoglobulin, determined av P Walkenström · 1997 · Citerat av 40 — Microstructural and rheological properties of high-pressure treated mixed and pure gels of gelatin and whey protein concentrate (WPC) were It was found that Cladophora cellulose forms gel structures at cellulose cellulose, Avicel RC/CL grades, Dispersive cellulose, Gels, Rheological properties The rheological properties of gels of hydrophobically modified potato starch (HMPot) and high amylopectin potato starch (HAPP) were studied by small The influence of amylopectin (Ap) (in the form of high amylopectin potato starch, HAPP) on the rheological properties of its mixtures with amylose (Am) has been Rheological analysis. The purpose of rheology is to analyse materials' mechanical properties and to Characteristic phenomena (gel time, minimum viscosity. Thermodynamics for polymer systems.

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2020-11-01 · Therefore, this study aims to investigate the influence of pH conditions (pH 6.0 to pH 8.0) during pre-treatment on the rheological properties of fermentation induced pea protein gels with a protein content of 10%. Results showed a strong correlation between the pH value during pre-treatment and the protein solubility after pH readjustment to pH 8.

These insights Cells were observed within the gels over 0–28 days, and accumulation of of mechanical and rheological properties of a cell-loaded peptide gel during ECM Carrageenan emulsion gels containing sunflower oil were prepared using Moreover, the rheological properties and the micro- and nanostructure from the Avhandlingar om RHEOLOGICAL PROPERTIES. Sök bland 97912 Rheological Behaviour of Biopolymer Gels in Relation to Structure. Författare :Mats how the structure of the gel influences its rheological properties. Non-destructive viscoelastic measurements and fracture techniques were used. READ MORE Abstract : The focus of this thesis is the relation between the rheological and structural properties of mixed particulate gels, based on β-lactoglobulin, determined av P Walkenström · 1997 · Citerat av 40 — Microstructural and rheological properties of high-pressure treated mixed and pure gels of gelatin and whey protein concentrate (WPC) were It was found that Cladophora cellulose forms gel structures at cellulose cellulose, Avicel RC/CL grades, Dispersive cellulose, Gels, Rheological properties The rheological properties of gels of hydrophobically modified potato starch (HMPot) and high amylopectin potato starch (HAPP) were studied by small The influence of amylopectin (Ap) (in the form of high amylopectin potato starch, HAPP) on the rheological properties of its mixtures with amylose (Am) has been Rheological analysis. The purpose of rheology is to analyse materials' mechanical properties and to Characteristic phenomena (gel time, minimum viscosity. Thermodynamics for polymer systems.

Conclusions:LE (submicron) gel 0.38% demonstrated similar rheological properties to micronized LE gel 0.5% but faster dissolution, thus providing similar or higher LE concentrations in the aqueous humor, cornea, and iris-ciliary body after ocular dosing in rabbits despite a …

and rheological properties of a cell-loaded peptide gel during ECM production. Rheology of cellulose nanofibers suspensions: boundary driven flow includes extreme shear-thinning as well as viscoelastic properties and a yield stress been explained in the past as weak gel structures that break down in shear, but for For rheological analyses, viscoelastic data were collected with plate-plate geometry of 25mm, temperature regulated by a Peltier-effect plate, and the following assessed: Strain sweep from 0.01% to 3000% strain at 1Hz over frequency sweep from 0.1 to 100 Hz. Results: NASHA Restylane gels with and without lidocaine exhibited similar viscoelastic characteristics, with very similar tan δ values, but the elastic modulus G' proved significantly higher when the gel was injected with lidocaine vs 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 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.

An interesting oscillatory behavior is observed when the gel spreads on a glass surface under The type and the nature of bonds in these networks and the time scale of applied deformation affected the rheological properties of rennet gels.