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Rheological properties of konjac glucomannan/SiO2/organic-borate gels

✍ Scribed by Lili Wu; Chaocan Zhang; Jinming Guo; Shanjun Gao

Book ID
107403879
Publisher
Wuhan University of Technology
Year
2009
Tongue
English
Weight
497 KB
Volume
24
Category
Article
ISSN
1000-2413

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πŸ“œ SIMILAR VOLUMES

Molecular weight effects on gelation and
Molecular weight effects on gelation and rheological properties of konjac glucomannan–xanthan mixtures
✍ Dan Shen; Chao Wan; Shanjun Gao πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 211 KB

## Abstract Fractions of konjac glucomannan (KGM) with various viscosity‐average molecular weights (__M__~v~) ranging from 4.00 Γ— 10^5^ to 2.50 Γ— 10^6^ were prepared by hydrolysis degradation in hydrochloride acid/ethanol. Effect of __M__~v~ of KGM on the critical gelation temperature (__T__~gel~)

The rheological properties of weak gels
The rheological properties of weak gels of poly(vinyl alcohol) and sodium borate
✍ I.D. Robb; J.B.A.F. Smeulders πŸ“‚ Article πŸ“… 1997 πŸ› Elsevier Science 🌐 English βš– 426 KB

The aim of this work was to establish whether the lifetime of the junction zones in the poly(vinyl alcohol)/ borate gels depended on the chemical composition or concentration of the constituents. It was found that the maximum in the distribution of lifetimes was about 0.3 s and independent of the po