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Thermoreversible gelling

Gelatine Thermoreversible gelling agent Protein Bovine or porcine hides or bones... [Pg.36]

Agar agar Thermoreversible gelling agent Polysaccharide Red seaweeds... [Pg.36]

Fuchs, T, Richtering, W., Burchard, W., Kajiwara, K., and Kitamura, S. 1997. Gel point in physical gels rheology and light scattering from thermoreversibly gelling schizophyllan. Polymer Gels and Networks 5(6) 541-559. [Pg.394]

Richter, S., Boyko, V, Matzker, R, and Schroter, K. 2004. Gelation studies Comparison of the critical exponents obtained by dynamic light scattering and rheology, 2(a)—N thermoreversible gelling... [Pg.398]

Bone-biomimetic nanocomposite materials based on peptides potentially aimed at orthopedic applications are rather seldom reported a thermoreversibly gelling block copolymer conjugated to HA-nucleating peptides, however, has been reported similar... [Pg.294]

Jeong, B., Wang, L.Q., Gutowska, A. Biodegradable thermoreversible gelling PLGA-g-PEG copolymers. Chem. Commun. 16, 1516-1517 (2001)... [Pg.208]

Less polysaccharide can also be used in products by taking advantage of the synergistic gelling of xanthan/galactomannan mixtures which forms thermoreversible gels at lower concentrations than if each is used separately. [Pg.225]

The gel properties as well as the gelling conditions are radically different for the two types of pectin. High methoxyl pectins produce a gel that does not remelt, while some low methoxyl pectin gels are thermoreversible. [Pg.126]

Gellan gum Thermoreversible or irreversible gelling agent Polysaccharide Pseudomonas elodea... [Pg.36]

At relatively high concentrations (>20%), poloxa-mers form thermoreversible gels however, they gel on heating rather than cooling The amphiphilic nature supports the gelling mechanism of poloxamers, where micelle-like junction zones form at or above room temperature. The junction zones consist of large populations of micelle-like structures, which apparently form a viscous, liquid crystalline phase. Poloxamers can also form gels in dilute hydroalcoholic solutions. [Pg.1888]

Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature. [Pg.119]

See other pages where Thermoreversible gelling is mentioned: [Pg.290]    [Pg.317]    [Pg.117]    [Pg.56]    [Pg.65]    [Pg.505]    [Pg.496]    [Pg.290]    [Pg.317]    [Pg.117]    [Pg.56]    [Pg.65]    [Pg.505]    [Pg.496]    [Pg.299]    [Pg.37]    [Pg.39]    [Pg.116]    [Pg.118]    [Pg.278]    [Pg.338]    [Pg.104]    [Pg.157]    [Pg.495]    [Pg.833]    [Pg.40]    [Pg.40]    [Pg.339]    [Pg.340]    [Pg.169]    [Pg.1299]    [Pg.1879]    [Pg.8]    [Pg.117]    [Pg.190]    [Pg.127]    [Pg.37]    [Pg.55]    [Pg.135]    [Pg.564]    [Pg.165]    [Pg.119]   
See also in sourсe #XX -- [ Pg.35 , Pg.38 , Pg.43 ]



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GELLING

THERMOREVERSIBLE

Thermoreversibility

Thermoreversion

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