Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Impact of solvent quality on the network strength and structure of alginate gels
Chalmers University of Technology, Sweden.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
Chalmers University of Technology, Sweden; Mölnlycke Health Care, Sweden.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
Vise andre og tillknytning
2016 (engelsk)Inngår i: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 144, s. 289-296Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

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.

sted, utgiver, år, opplag, sider
Elsevier Ltd , 2016. Vol. 144, s. 289-296
Emneord [en]
Ethanol, Hydrodynamic volume, Intrinsic viscosity, Rheology, Small-angle X-ray scattering, Water-ethanol mixture
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-136DOI: 10.1016/j.carbpol.2016.02.069ISBN: 01448617 (ISSN) (tryckt)OAI: oai:DiVA.org:ri-136DiVA, id: diva2:932820
Tilgjengelig fra: 2016-06-02 Laget: 2016-06-02 Sist oppdatert: 2019-06-14bibliografisk kontrollert

Open Access i DiVA

Fulltekst mangler i DiVA

Andre lenker

Forlagets fulltekstscopus
Av organisasjonen
I samme tidsskrift
Carbohydrate Polymers

Søk utenfor DiVA

GoogleGoogle Scholar

doi
isbn
urn-nbn

Altmetric

doi
isbn
urn-nbn
Totalt: 19 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.7