Gelation - Wikipedia
网页In polymer chemistry, gelation (gel transition) is the formation of a gel from a system with polymers. [1] [2] Branched polymers can form links between the chains, which lead to progressively larger polymers.
Gelation - an overview | ScienceDirect Topics
网页Gelation is a self-assembly process in which the gelator molecules organize into well-ordered one- (typically nanofiber) or two-dimensional (e.g., belts) structures through various inter- and intra-molecular non-covalent interactions (e.g., van der Waals force, hydrophobic forces, hydrogen bonds and π-π stacking).
凝胶化现象 - 百度百科
网页凝胶化（英文名称gelatinization；gelation）一般是指一些溶液在冷却时，会逐渐变得粘稠，最后失去流动性而成为具有弹性的胶冻，胶冻能承受较大的压力，这种现象叫做凝胶化现象。. 凝胶又称为“胶冻”，溶胶或溶液中的胶体粒子，或高分子聚合物在一定条件下 ...
Gelation: Principles, Models and Applications to Proteins
网页2009年1月1日 · Gelation is a general way to convert a fluid to a solid and has been used since antiquity to produce a variety of foods with distinctive textures. Foods such as gelatin-based desserts are some of the simpler food gels, consisting of a water–gelatin gel with added sweetener, flavor and color.
Classical theory of gelation (Chapter 3) - Polymer Physics
网页2011年5月16日 · Definition of a gel. Gels are three-dimensional networks made up of molecules, polymers, particles, colloids, etc., that are connected with each other by the specific parts on them such as functional groups and associative groups. The connected parts are called cross-links.
Gelation - an overview | ScienceDirect Topics
网页Gelation is a process to form molecular gels through weak interactions, using the designed peptide-based gelators. On inducing molecular chirality, the gelators are endowed with enhanced gelation capability, which in turn bestows it with chiral functions such as a chiral switch, sensing, and recognition.
Gelation - SpringerLink
网页2020年3月11日 · Gelation is a process according to which a sol, or a solution, transforms to a gel. It consists of establishing links between sol particles, or solution molecules, so as to form a 3-dimensional solid network.
Design principles of food gels - Nature Food
网页2020年2月18日 · Here we review food gels—their constitutive building blocks, gelling mechanisms, network structure and strength, and design approaches—with the aim of expanding the scope of food gels in ...
Gelation of particles with short-range attraction | Nature
网页2008年5月22日 · Here we report experiments showing that gelation of spherical particles with isotropic, short-range attractions is initiated by spinodal decomposition; this thermodynamic instability triggers the...
Gelation (Chapter 4) - The Chemistry and Physics of Aerogels
网页Gelation describes the transformation from a liquid or fluid state to a somewhat solid state, well known from daily experience, making, for instance, a jelly pudding. Gels and gelation are studied quite extensively in chemistry and physics, and especially over the past three decades theoreticians have discussed the formation of gels and the ...