Sökning: onr:"swepub:oai:research.chalmers.se:53ecd631-d4f9-484e-96b1-5e4a4dafd106" >
Impact of solvent q...
Impact of solvent quality on the network strength and structure of alginate gels
-
- Hermansson, Elin Linnea, 1988 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology,Chalmers University of Technology, Sweden
-
- Schuster, Erich (författare)
- RISE,SP Sveriges Tekniska Forskningsinstitut AB,Structure Design,Chalmers University of Technology, Sweden
-
- Lindgren, Lars Johan, 1977 (författare)
- Mölnlycke healthcare,Chalmers University of Technology, Sweden; Mölnlycke Health Care, Sweden
-
visa fler...
-
- Altskär, Annika (författare)
- RISE,SP Sveriges Tekniska Forskningsinstitut AB,Structure Design,Chalmers University of Technology, Sweden
-
- Ström, Anna, 1976 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology,Chalmers University of Technology, Sweden
-
visa färre...
-
(creator_code:org_t)
- Elsevier BV, 2016
- 2016
- Engelska.
-
Ingår i: Carbohydrate Polymers. - : Elsevier BV. - 0144-8617 .- 1879-1344. ; 144, s. 289-296
- Relaterad länk:
-
http://publications.... (primary) (free)
-
visa fler...
-
https://doi.org/10.1...
-
https://www.scopus.c...
-
https://doi.org/10.1...
-
https://research.cha...
-
https://urn.kb.se/re...
-
visa färre...
Abstract
Ämnesord
Stäng
- The influence of the mixture of water and alcohols on the solubility and properties of alginate and its calcium-induced gels is of interest for the food, wound care and pharmaceutical industries. The solvent quality of water with increasing amounts of ethanol (0-20%) on alginate was studied using intrinsic viscosity. The effect of ethanol addition on the rheological and mechanical properties of calcium alginate gels was determined. Small-angle X-ray scattering and transmission electron microscopy were used to study the network structure. It is shown that the addition of ethanol up to 15% (wt) increases the extension of the alginate chain, which correlates with increased moduli and stress being required to fracture the gels. The extension of the polymer chain is reduced at 20% (wt) ethanol, which is followed by reduced moduli and stress at breakage of the gels. The network structure of gels at high ethanol concentrations (24%) is characterized by thick and poorly connected network strands.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik -- Polymerteknologi (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering -- Polymer Technologies (hsv//eng)
- NATURVETENSKAP -- Kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Water-ethanol mixture
- Rheologya
- Intrinsic viscosity
- X-ray scattering
- Smallangle
- Hydrodynamic volume
- Ethanol
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
Hitta via bibliotek
Till lärosätets databas