Formation of locust bean gum hydrogel by freezing–thawing

@inproceedings{Tanaka1998FormationOL,
  title={Formation of locust bean gum hydrogel by freezing–thawing},
  author={Ryohei Tanaka and Tatsuko Hatakeyama and Hyoe Hatakeyama},
  year={1998}
}
The gelation process of locust bean gum (LBG) aqueous solution has been studied by rheological and calorimetric measurements. The storage modulus of the gel was found to be dependent on repeating cycles of the freezing–thawing process and freezing speed. When freezing–thawing was repeated more than three times, the dynamic rigidity of the hydrogel was about 50% more than that of the original polymer solution. Furthermore, the storage modulus was greater for the hydrogel prepared by 12°C min-1… CONTINUE READING

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