RHEOLOGICAL PROPERTIES - Avhandlingar.se

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Garrec, D. A., & Norton, I. T. (2012) Rheological Properties of Gel Polymer Electrolyte” submitted by Srikanta Panda in partial fulfilment of the requirements for the award of Master of Science in. 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 Dec 31, 2019 Gels at concentrations of 2.0%, 2.5% and 3.0% exhibit rheopexy properties at low shear rate values (0.1 s-1). Accordingly, in such systems, the Apr 27, 2017 Whereas no correlation was found between gel rheological properties and the surfactant:hyaluronan charge ratio, the properties were sensitive The influence of strain amplitude, applied coil current, CIP weight fraction and driving angular frequency on the dynamic rheological properties of MR gels are It was determined that the replacement of part of potato starch with inulin significantly modifies rheological properties of starch pastes and gels, weakening their The formation of polysaccharides gels depends on intermolecular hydrogen- bonding interactions, which are generated by intermolecular collisions.

Rheological properties of gels

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. The observed values Effect of anionic polysaccharide, sodium alginate, on the rheological characteristics of gelatin gels is studied. 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.

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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.

Rheological properties of cellulose hydrogels prepared from

However, the gels formed by rennet action are … Peak melting temperature (TP) was highest for 0:100 gels and decreased with the addition of HMW β-glucan. Hardness, at 40% compression, increased with concentration, and 25:75 and 50:50 gels were hardest at each concentration. Ordered microstructure, apparent in 0:100 gels, diminished with HMW β-glucan addition. 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 plastic flow solids, such as molten rock, and the physical properties of complex fluids such as polymers, colloids, foams, gels are among the chief concerns Determination of mechanical and rheological properties of a cell-loaded peptide gel during ECM production. Author: Helena Barreto Henriksson; M. Llorente; to offer the same premium composition and rheological properties as RHA 2, but makes the filler suitable for reshaping the lips using a small amount of gel. Rheological and structural characterization of carrageenan emulsion gels. 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.
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polyvinyl alcohol (PVA) — Congo red gels (a so-called rubber gel) and casein gels made by acidification of skimmed milk. The rheological properties of concentrated wheat starch gels were measured with shear stress relaxation experiments in cone‐plate geometry. The water content of the investigated gels were 80, 60, 50 and 30% (w/w), respectively, and the relaxation modulus (G) and half relaxation time (T 1/2) were studied after heating to different temperatures. most of rheological investigations have been focused on steady shear viscosity and sol-gel transition phenomenon. 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 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.

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 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.The addition of small amounts of locust bean gum and tara gum to κ-carrageenan changed the The following aspects of the rheological behavior of polysaccharide and protein gels are discussed with particular emphasis on recent investigations: (1) Viscoelasticity of gels; (2) Validity of rubber elasticity theory; (3) Rupture strength of gels; and (4) Single‐point measurements of gel strength. 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 1 1 Preparation and Rheological Properties of Whey Protein Emulsion Fluid 2 Gels 3 R. J. A. Moakes*, A. Sullo, I. T. Norton 4 Centre for Formulation Engineering, School of Chemical Engineering, University of 5 Birmingham, Edgbaston, Birmingham, B15 2TT, UK 6 *Corresponding Author: rjm116@bham.ac.uk 7 8 Abstract 9 A shear-gel approach was used to coat an O/W emulsion with a whey 2002-05-01 1999-12-20 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.
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The influence of the addition of lecithin, a permeation enhancer, on the rheological and in vitro permeation properties of poloxamer 407 gels was investigated. Purpose: To evaluate rheological properties, in vitro dissolution, and in vivo ocular pharmacokinetics of loteprednol etabonate (LE) (submicron) ophthalmic gel 0.38%.Methods: The viscosity of the LE gel 0.38% formulation was measured with a controlled stress rheometer. 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. The rheological and microstructural properties of acid gels were investigated using dynamic low‐amplitude oscillatory rheology and confocal scanning laser microscopy (CSLM). Heating milks, at temperatures ≥80°C, increased the storage moduli (G′) and decreased the gelation time. The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat‐induced egg albumin gels.

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. Particulate and polymer gels - structure and rheological properties.
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Oxidation of polysaccharides by galactose oxidase — Åbo

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. 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.

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Rheological and microstructural properties of Bambara groundnut protein gels. 2.1. Materials.