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Kinetics gelation

Niece KL, Czeisler C, Sahni V et al (2008) Modification of gelation kinetics in bioactive peptide amphiphiles. Biomaterials 29 4501 509... [Pg.165]

Veerman C, Rajagopal K, Palla CS, Pochan DJ, Schneider JP, Furst EM. Gelation kinetics of /3-hairpin peptide hydrogel networks. Macromolecules 2006 39 6608-6614. [Pg.392]

Vasbinder, A.J., Alting, A.C., and de Kruif, K.G. (2003). Quantification of heat-induced casein-whey protein interactions in milk and its relation to gelation kinetics. Colloids Surf. B Biointerfaces 31,115-123. [Pg.37]

Chabra, A. Herrmann, H. J. Landau, D. P Fractal dimensions of skeletons and clusters in gelation kinetic model. In book Fractals in Physics. Ed. Pietronero, L. Tosatti, E Amsterdam, Oxford, New York, Tokyo, North-Holland, 1986,179-183. [Pg.23]

Jo et d. [346] measured the sol-gel transition and gelation kinetics of UHMWPE (M = 4000 kg/mol) in decalin. Results for Tgei are almost the same from DSC and TMA. Holfinann-Week plots (Tm as a function of Te) for various concentrations yielded a TJ, vs concentration plot (see Fig. 110). [Pg.113]

According to the gelation kinetics as proposed by OakenfuU et al. [495-497], the critical gelation time is given by... [Pg.190]

Figure 21.18. Gelation kinetics of an organic gel at 85°C monitored by SAXS. The cnrves were taken at progressing reaction times starting from the initial solution (black to dark blue curve). In the initial phase, the scattering is characterized by an increase in the number of particles smaller than 1 nm while the second phase is dominated by the continuous growth of the particles two upper curves). Courtesy Christian Scherdel, ZAE Bayern. Figure 21.18. Gelation kinetics of an organic gel at 85°C monitored by SAXS. The cnrves were taken at progressing reaction times starting from the initial solution (black to dark blue curve). In the initial phase, the scattering is characterized by an increase in the number of particles smaller than 1 nm while the second phase is dominated by the continuous growth of the particles two upper curves). Courtesy Christian Scherdel, ZAE Bayern.
This work mainly concerns with the question, if there is a correlation in gelation kinetics between network formation and the increasing helical content of the mixture. For this reason we have examined the time dependence of the mechanical parameters G and G" and the specific optical rotation during the gelation process, which has been induced by a temperature jump from 313 K to 293 K. The physical values G, G" and are plotted versus the time for a gelatin/water mixture of... [Pg.325]


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See also in sourсe #XX -- [ Pg.212 , Pg.255 , Pg.257 ]

See also in sourсe #XX -- [ Pg.283 ]

See also in sourсe #XX -- [ Pg.278 ]




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