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Journal articles on the topic 'Gelation'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Li, Yi, Yunchao Xiao, Man Xi, Guibin Li, and Yang Jiang. "One-Step Preparation of Adhesive Composite Hydrogels through Fast and Simultaneous In Situ Formation of Silver Nanoparticles and Crosslinking." Gels 8, no. 5 (2022): 256. http://dx.doi.org/10.3390/gels8050256.

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In this study, a series of gelatin/silver nanoparticles (AgNPs) composite hydrogels are prepared for the first time through the facile in situ formation of AgNPs. AgNPs, which are formed by reducing Ag+ using dopamine-conjugated gelatins. These can simultaneously crosslink gelatin molecules, thus generating three-dimentional and porous hydrogels. The gelation time and pore sizes of these composite hydrogels can be controlled by controlling the feeding concentration of AgNO3 and weight content of gelatin in water, respectively. The feeding concentration of AgNO3 also has an effect on the equili

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2

Harikedua, Silvana Dinaintang. "PROTEIN GELS: A MINI REVIEW." MEDIA TEKNOLOGI HASIL PERIKANAN 7, no. 1 (2018): 19. http://dx.doi.org/10.35800/mthp.7.1.2019.19523.

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The use of gelatin as food additive for gelling properties was discussed in this review. Three products (i.e. gel dessert, yoghurt, and surimi) were selected as the main focus of this mini review since they characterized 3 different protein gelation system. The mechanism of gelatin gelation in water system was described by gel dessert, the gelation of casein in dairy product was presented by yoghurt, and the gelation of sarcoplasmic protein in meat system was exemplify by surimi. Overall, the mechanism of gelation mainly contributed by the networking of protein-protein which is strengthen by t

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3

Chen, Xi Liang, and Qing Nan Shi. "Research on Sol-Gel Transition Process of Gelatin." Advanced Materials Research 683 (April 2013): 474–78. http://dx.doi.org/10.4028/www.scientific.net/amr.683.474.

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As a kind of functional material, gelatin gel is widely used in controlled drug release, biological tissue engineering, photographic and food industries. Plenty of studies on the gelatin gel have been carried out by researchers, which include gelation mechanisms, gelation kinetics, analysis on the crosslinked structure and macroscopic performance during the gelation process. Numerical simulation is a new method used in the study of gelatin sol-gel transition process, which can make up for the deficiency of the experimental research. E.g., the dynamic gelation process makes it difficult to meas

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4

Quellet, Christian, and Hans-Friedrich Eicke. "Mutual Gelation of Gelatin and Water-in-Oil Microemulsions." CHIMIA 40, no. 7-8 (1986): 233. https://doi.org/10.2533/chimia.1986.233.

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A thorough understanding of the gelation process is a challenge to colloid and polymer scientists. Thus an experimental study is presented in which the polymer-colloid interactions nicely elucidate some of the subtle details of the gelation phenomenon. – Varying amounts of gelatin were solubilized in thermodynamically stable water-in-oil microemulsions consisting of aqueous «nanodroplets», i.e. nanometer-sized droplets, covered by a monomolecular layer of Aerosol-OT (sodium bis(2-ethylhexyl) sulfosuccinate) and dispersed in isooctane (2,2,4-trimethylpentane). The mutual gelation process of gel

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5

Ghanbari, Mojgan, Masoud Salavati-Niasari, and Fatemeh Mohandes. "Thermosensitive alginate–gelatin–nitrogen-doped carbon dots scaffolds as potential injectable hydrogels for cartilage tissue engineering applications." RSC Advances 11, no. 30 (2021): 18423–31. http://dx.doi.org/10.1039/d1ra01496j.

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The low gelation time (120 s) and gelation temperature at body temperature (37 °C) make oxidized alginate/gelatin/NCDs hydrogels suitable as temperature-sensitive injectable hydrogels for cartilage tissue engineering.

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6

Ghanbari, Mojgan, Masoud Salavati-Niasari, Fatemeh Mohandes, Banafsheh Dolatyar, and Bahman Zeynali. "In vitro study of alginate–gelatin scaffolds incorporated with silica NPs as injectable, biodegradable hydrogels." RSC Advances 11, no. 27 (2021): 16688–97. http://dx.doi.org/10.1039/d1ra02744a.

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Thermoresponsive oxidized alginate/gelatin/SiO<sub>2</sub> NPs injectable hydrogels have great potential in cartilage tissue engineering due to low gelation time (120 s) and body temperature gelation (37 °C).

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7

Hsu, Shan-hui, та Chen-Huan Lin. "The properties of gelatin–poly (γ-glutamic acid) hydrogels as biological glues". Biorheology: The Official Journal of the International Society of Biorheology 44, № 1 (2007): 17–28. http://dx.doi.org/10.1177/0006355x2007044001005.

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The influence of the molecular weight and the type of gelatin (A or B), as well as the molecular weight of poly (γ-glutamic acid) (γ-PGA), on the properties of gelatin/γ-PGA mixed bioadhesives were studied. The gelation of the system was enhanced by a crosslinker, 1-(3-dimethylaminopropyl)-3-(ethylcarbodiimide) hydrochloride (EDC). The gelation time of the bioadhesives was analyzed using rheological measurements. The results indicated that the type of gelatin was a critical factor in determining the gelation time of the biological glues. The mixed glues had greater bonding strength and smaller

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8

Kakinoki, Kasumi, Ryuta Kurasawa, Yasuyuki Maki, Toshiaki Dobashi, and Takao Yamamoto. "Gelation and Orientation Dynamics Induced by Contact of Protein Solution with Transglutaminase Solution." Gels 9, no. 6 (2023): 478. http://dx.doi.org/10.3390/gels9060478.

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Gel growth induced by contact of polymer solutions with crosslinker solutions yields an emerging class of anisotropic materials with many potential applications. Here, we report the case of a study on the dynamics in forming anisotropic gels using this approach with an enzyme as a trigger of gelation and gelatin as the polymer. Unlike the previously studied cases of gelation, the isotropic gelation was followed by gel polymer orientation after a lag time. The isotropic gelation dynamics did not depend on concentrations of the polymer turning into gel and of the enzyme inducing gelation, wherea

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9

Sakai, Shinji, Hiromi Ohi, and Masahito Taya. "Gelatin/Hyaluronic Acid Content in Hydrogels Obtained through Blue Light-Induced Gelation Affects Hydrogel Properties and Adipose Stem Cell Behaviors." Biomolecules 9, no. 8 (2019): 342. http://dx.doi.org/10.3390/biom9080342.

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Composite hydrogels of hyaluronic acid and gelatin attract great attention in biomedical fields. In particular, the composite hydrogels obtained through processes that are mild for cells are useful in tissue engineering. In this study, hyaluronic acid/gelatin composite hydrogels obtained through a blue light-induced gelation that is mild for mammalian cells were studied for the effect of the content of each polymer in the precursor solution on gelation, properties of resultant hydrogels, and behaviors of human adipose stem cells laden in the hydrogels. Control of the content enabled gelation i

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10

Okawa, Y., W. Komuro, H. Kobayashi, and T. Ohno. "Rheological Study on Gelatin Gelation." Imaging Science Journal 45, no. 3-4 (1997): 197–200. http://dx.doi.org/10.1080/13682199.1997.11736184.

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11

Abete, Tiziana, Emanuela Del Gado, and Lucilla de Arcangelis. "Gelation kinetics of crosslinked gelatin." Polymer Composites 34, no. 2 (2013): 259–64. http://dx.doi.org/10.1002/pc.22399.

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12

Liu, Ai Xin. "Investigation on Self-Assembly in Binary Organogels Containing Benzimidazole/Benzothiazole and Alkyl Substituent Acids." Applied Mechanics and Materials 368-370 (August 2013): 752–55. http://dx.doi.org/10.4028/www.scientific.net/amm.368-370.752.

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The gelation behaviors and self-assembly of organogels composed of benzimidazole/benzothiazole derivatives and benzoic acid with single/multi-alkyl substituent chain in various organic solvents were investigated. Their gelation behaviors in 20 solvents were tested as new organic gelators. It showed that the number and length of alkyl substituent chains, and benzimidazole/benzothiazole segment, have played a crucial role in the gelation behavior of all gelator mixtures in various organic solvents. More alkyl chains in molecular skeletons in present gelators are favorable for the gelation of org

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13

Alegre-Requena, Juan V., Marleen Häring, Isaac G. Sonsona, et al. "Synthesis and supramolecular self-assembly of glutamic acid-based squaramides." Beilstein Journal of Organic Chemistry 14 (August 6, 2018): 2065–73. http://dx.doi.org/10.3762/bjoc.14.180.

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We describe the preparation and characterization of two new unsymmetrical squaramide-based organogelators. The synthesis of the compounds was carried out by subsequent amine condensations starting from dimethyl squarate. The design of the gelators involved a squaramide core connected on one side to a long aliphatic chain and on the other side to a glutamic acid residue. The gelator bearing the free carboxylic groups showed a lower gelation capacity than its precursor diester derivative. Some selected gels were further studied by infrared spectroscopy, rheology and electron microscopy. Critical

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14

Isseroff, Rebecca, Jerry Reyes, Roshan Reddy, Nicholas Williams, and Miriam Rafailovich. "The Effects of Graphene Oxide and Partially Reduced Graphene Oxide on the Enzymatic Activity of Microbial Transglutaminase in Gelatin." MRS Advances 4, no. 15 (2019): 879–87. http://dx.doi.org/10.1557/adv.2019.89.

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ABSTRACTA significant drawback of enzyme use in industrial applications is its lack of stability. Graphene oxide (GO) has previously been investigated for enzyme immobilization and enhancement of enzymatic catalysis. Microbial transglutaminase (MTG) is an enzyme that is used to modify food proteins, increase durability of textiles, and crosslink hydrogels for drug delivery. We tested the effects of adding GO and partially reduced GO (pRGO) to water solutions of gelatin and then crosslinking it with MTG, measuring both the resulting gelatin modulus and then the time it took for the onset of gel

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15

Narayana, Chintam, Ravi Kant Upadhyay, Raman Chaturvedi, and Ram Sagar. "A versatile carbohydrate based gelator for oil water separation, nanoparticle synthesis and dye removal." New Journal of Chemistry 41, no. 6 (2017): 2261–67. http://dx.doi.org/10.1039/c6nj03520e.

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16

Pichayakorn, Wiwat, Suchipha Wannaphatchaiyong, and Wanlapha Saisin. "Preparation Process and Properties of Crosslinked Gelatin Beads for Drug Loading." Advanced Materials Research 1060 (December 2014): 74–78. http://dx.doi.org/10.4028/www.scientific.net/amr.1060.74.

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This study aimed to develop the preparation process of stable gelatin beads for drug loading. Gelatin beads were prepared by either ionotropic gelation or emulsification techniques. Hardening of gelatin beads were done by both cooling and chemical treatments. For ionotropic gelation techniques, aqueous gelatin solution was continuously dropped into cool calcium chloride (CaCl2) or sodium tripolyphosphate (TPP) solution. However, the stable bead particles could not be formed. For emulsification techniques, water in oil (w/o) system was performed using aqueous gelatin solution as dispersed phase

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17

Mehdi-Sefiani, Hanaa, E. Chicardi, A. Romero, and Victor M. Perez-Puyana. "Unveiling the Impact of Gelation Temperature on the Rheological and Microstructural Properties of Type A Gelatin Hydrogels." Polymers 16, no. 13 (2024): 1842. http://dx.doi.org/10.3390/polym16131842.

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Gelatin-based hydrogels have garnered significant attention in the fields of drug delivery systems and tissue engineering owing to their biodegradability, biocompatibility, elasticity, flexibility and nontoxic nature. However, there is a lack of information regarding type-A-gelatin-based hydrogels. In this sense, the main aim of this work was the evaluation of the properties of type-A-gelatin-based hydrogel achieved using two different gelation temperatures (4 °C and 20 °C). Thus, the main novelty of this study lies in the analysis of the impact of gelation time on the rheological and microstr

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18

Carr, Alistair J., and Peter A. Munro. "Reversible cold gelation of sodium caseinate solutions with added salt." Journal of Dairy Research 71, no. 1 (2004): 126–28. http://dx.doi.org/10.1017/s0022029903006629.

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During a study on the effect of addition of monovalent and divalent salts on the apparent viscosity of sodium caseinate solutions (Carr et al. 2002) it was discovered that many of the high viscosity solutions appeared to gel when refrigerated. Furthermore this cold gelation was found to reverse on heating. The phenomenon of reversible cold gelation of caseinate solutions has not been reported. The most well known example of reversible cold gelation is gelatin solutions, but a number of polysaccharides also form gels on cooling, e.g. agarose, pectin and carrageenan (Evans & Wennerstrom, 199

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19

Takahashi, Kazuhiro, Tomoaki Takamoto, and Yasuhiko Tabata. "Preparation of Gelatin Grafted with Lactic Acid Oligomers." Key Engineering Materials 288-289 (June 2005): 441–44. http://dx.doi.org/10.4028/www.scientific.net/kem.288-289.441.

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The objective of this study is to synthesize gelatins grafted with lactic acid oligomer (LAo) and lactic acid oligomer-poly(ethylene glycol)-lactic acid oligomer (LAo-PEG-LAo) triblock copolymers and to examine their gelation behavior. The grafting ratio of LAo-grafted gelatins could be changed by the feed ratio of LAo to the amino groups of gelatin for grafting reaction, while triblock copolymers with different molecular weights of LAo were prepared. The turbidity of LAo-grafted gelatin solution increased with the increased grafting ratio, although the turbidity increase was suppressed by add

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20

Guo, Haiying, Tifeng Jiao, Xihai Shen, Qingrui Zhang, Adan Li, and Faming Gao. "Preparation and Characterization of Binary Organogels via Some Azobenzene Amino Derivatives and Different Fatty Acids: Self-Assembly and Nanostructures." Journal of Spectroscopy 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/758765.

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In present work the gelation behaviors of binary organogels composed of azobenzene amino derivatives and fatty acids with different alkyl chains in various organic solvents were designed and investigated. Their gelation behaviors in 20 solvents were tested as new binary organic gelators. It showed that the length of alkyl substituent chains and azobenzene segment have played a crucial role in the gelation behavior of all gelator mixtures in various organic solvents. Longer alkyl chains in molecular skeletons in present gelators are favorable for the gelation of organic solvents. Morphological

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21

Jiao, Tifeng, Keren Ma, Xihai Shen, et al. "Self-Assembly and Soft Material Preparation of Binary Organogels via Aminobenzimidazole/Benzothiazole and Acids with Different Alkyl Substituent Chains." Journal of Nanomaterials 2013 (2013): 1–11. http://dx.doi.org/10.1155/2013/762732.

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The gelation behaviors of binary organogels composed of aminobenzimidazole/benzothiazole derivatives and benzoic acid with single-/multialkyl substituent chain in various organic solvents were designed and investigated. Their gelation behaviors in 20 solvents were tested as new binary organic gelators. This showed that the number and length of alkyl substituent chains and benzimidazole/benzothiazole segment have played a crucial role in the gelation behavior of all gelator mixtures in various organic solvents. More alkyl chains in molecular skeletons in present gelators are favorable for the g

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22

Ghosh, Dipankar, Matthew T. Mulvee, and Krishna K. Damodaran. "Tuning Gel State Properties of Supramolecular Gels by Functional Group Modification." Molecules 24, no. 19 (2019): 3472. http://dx.doi.org/10.3390/molecules24193472.

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The factors affecting the self-assembly process in low molecular weight gelators (LMWGs) were investigated by tuning the gelation properties of a well-known gelator N-(4-pyridyl)isonicotinamide (4PINA). The N―H∙∙∙N interactions responsible for gel formation in 4PINA were disrupted by altering the functional groups of 4PINA, which was achieved by modifying pyridyl moieties of the gelator to pyridyl N-oxides. We synthesized two mono-N-oxides (INO and PNO) and a di-N-oxide (diNO) and the gelation studies revealed selective gelation of diNO in water, but the two mono-N-oxides formed crystals. The

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23

Tsuge, Akihiko, Ryota Kamoto, Daisuke Yakeya, and Koji Araki. "Gelating Abilities of Two-Component System of Catecholic Derivatives and a Boronic Acid." Gels 5, no. 4 (2019): 45. http://dx.doi.org/10.3390/gels5040045.

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In the last two decades, various kinds of the low-molecular-weight organogelators (LMOGs) have been investigated in terms of technological applications in various fields as well as their fundamental scientific properties. The process of gelation is generally considered to arise from immobilization of the solvents in the three-dimensional networks formed by the assembly of gelator molecules through weak intermolecular noncovalent interactions. From these points of view a huge number of organogelators have been developed so far. In the course of our research on LMOGs we have noticed a mixture of

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24

Hu, Yongmei, Qingshan Li, Wei Hong, Tifeng Jiao, Guangzhong Xing, and Qilong Jiang. "Characterization of Binary Organogels Based on Some Azobenzene Compounds and Alkyloxybenzoic Acids with Different Chain Lengths." Journal of Spectroscopy 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/970827.

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In this work the gelation behaviors of binary organogels composed of azobenzene amino derivatives and alkyloxybenzoic acids with different lengths of alkyl chains in various organic solvents were investigated and characterized. The corresponding gelation behaviors in 20 solvents were characterized and shown as new binary organic systems. It showed that the lengths of substituent alkyl chains in compounds have played an important role in the gelation formation of gelator mixtures in present tested organic solvents. Longer methylene chains in molecular skeletons in these gelators seem more suita

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Keller, Rob C. A., and Wolf Frits A. de. "Physical-chemical characterization of thermoreversible gelatin helices." Industrial Proteins 4 (January 1, 1997): 14–15. https://doi.org/10.5281/zenodo.3229208.

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The testing of new gelatin batches for photographic purposes is a frequently recurring and tedious task that would benefit from efficient new methods for quality assessment. One of the quality parameters is the efficiency of gelation and the stability and strength of the gel and final photographic matrix. The objective of the present IOP-Industrial Proteins project was to contribute to the rationalization of the working mechanism of gelatin gelation. By studying the unique structural features of gelatin. The structure of the thermoreversible physical crosslinks (“junction zones”) a

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Goudoulas, Thomas B., Anna Didonaki, Sharadwata Pan, Ehsan Fattahi, and Thomas Becker. "Comparative Large Amplitude Oscillatory Shear (LAOS) Study of Ionically and Physically Crosslinked Hydrogels." Polymers 15, no. 6 (2023): 1558. http://dx.doi.org/10.3390/polym15061558.

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Hydrogels are highly versatile and widely applicable materials within various scientific, technological, and food sectors. Alginate and gelatin hydrogels, along with their crafted variations, are possibly the most common ones. However, the ionic crosslinking of alginate-Ca++ is a different gelation mechanism than the physical crosslinking of gelatin. In this work, we prepare alginate-Ca++ hydrogels using individual layer gelation and experimentally evaluate LAOS rheological behavior. We apply shear-stress decomposition using the MITlaos software and obtain the elastic and viscous contributions

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27

Joshi, Narendra S., Govinda P. Waghulde, Gaurav R. Gupta, and Raju P. Phalak. "Design, Synthesis and Gelation of Low Molecular Weight Organo-Gelators Derived from Oleic Acid via Amidation." Oriental Journal Of Chemistry 37, no. 5 (2021): 1109–16. http://dx.doi.org/10.13005/ojc/370514.

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In recent decades, gels have been widely considered for various medicinal purposes and, in particular, wound healing applications. In this regard, amides of oleic acids and 9, 10-dihydroxyoctadecanoic acid are synthesized and characterized with the help of modern analytical tools. Among the mentioned amide frameworks, N-(2-aminoethyl)-oleamide exhibits high order of gelation not only with different organic solvents such as n-hexane and DMSO but also with different edible oils such as sesame oil, mustard oil, coconut oil and citriodora oil. Here, we briefly discuss the optimization of gelation

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Dai, Jinming, Wei Hong, and Youbo Di. "Structure Effect of Diacid/Triacid on Self-Assembly of Binary Organogels Based on Glutamic Acid Amino Derivative." Journal of Nanomaterials 2013 (2013): 1–6. http://dx.doi.org/10.1155/2013/989035.

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The gelation behaviors of binary organogels composed of N-(4-aminobenzoyl)-L-glutamic acid diethyl ester with sebacic acid and citric acid in various organic solvents were designed and investigated. Their gelation behaviors in 20 solvents were tested as new binary organic gelators. It showed that the molecular structures and organic solvents have played a crucial role in the gelation behavior of all gelator mixtures. More carboxyl groups in molecular skeletons in the present mixture gelators are unfavorable for the gelation of organic solvents. The mixture containing sebacic acid can form 5 ki

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Du, Zengmin, Ningfeng Li, Yujie Hua, et al. "Physiological pH-dependent gelation for 3D printing based on the phase separation of gelatin and oxidized dextran." Chemical Communications 53, no. 97 (2017): 13023–26. http://dx.doi.org/10.1039/c7cc08225h.

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Enrione, Javier, Cielo Char, Marzena Pepczynska, et al. "Rheological and Structural Study of Salmon Gelatin with Controlled Molecular Weight." Polymers 12, no. 7 (2020): 1587. http://dx.doi.org/10.3390/polym12071587.

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This study explores the molecular structuring of salmon gelatin (SG) with controlled molecular weight produced from salmon skin, and its relationship with its thermal and rheological properties. SG was produced under different pH conditions to produce samples with well-defined high (SGH), medium (SGM), and low (SGL) molecular weight. These samples were characterized in terms of their molecular weight (MW, capillary viscometry), molecular weight distribution (electrophoresis), amino acid profile, and Raman spectroscopy. These results were correlated with thermal (gelation energy) and rheologica

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31

Liu, Shao Zhu, Wei Li Liu, Zhi Gang Liu, et al. "A Phase-Selective Supramolecular Gelator as Oil Solidifier." Applied Mechanics and Materials 457-458 (October 2013): 284–87. http://dx.doi.org/10.4028/www.scientific.net/amm.457-458.284.

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A simple sugar-derived supramolecular gelator of 1,6-dicaprylate sorbitan ester was designed and prepared as new oil solidifier. The gelation tests revealed that the gelator can gel or phase-selectively gel fuel oils, edible oils and some organic solvents. And the SEM images showed the structure of 3D fiber network was formed in the process of gelation. What’s more, the rate of oil removal in water was 85% and the recovery rate of spilled oils reached up to 60.29%.

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Chen, Xiliang, Yuxi Jia, Sheng Sun, Ligang Feng, and Lijia An. "Performance inhomogeneity of gelatin during gelation process." Polymer 50, no. 25 (2009): 6186–91. http://dx.doi.org/10.1016/j.polymer.2009.10.027.

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33

Carvalho, Walter de, and M. Djabourov. "Physical gelation under shear for gelatin gels." Rheologica Acta 36, no. 6 (1997): 591–609. http://dx.doi.org/10.1007/s003970050074.

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Panouillé, Maud, and Véronique Larreta-Garde. "Gelation behaviour of gelatin and alginate mixtures." Food Hydrocolloids 23, no. 4 (2009): 1074–80. http://dx.doi.org/10.1016/j.foodhyd.2008.06.011.

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de Carvalho, Walter, and Madeleine Djabourov. "Physical gelation under shear for gelatin gels." Rheologica Acta 36, no. 6 (1997): 591–609. http://dx.doi.org/10.1007/bf00367355.

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36

Stauffer, D., and H. F. Eicke. "Simulation of gelation for gelatin in microemulsions." Physica A: Statistical Mechanics and its Applications 182, no. 1-2 (1992): 29–32. http://dx.doi.org/10.1016/0378-4371(92)90227-h.

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37

Djabourov, Madeline, Jean Maquet, Hélène Theveneau, Jacques Leblond, and Pierre Papon. "Kinetics of gelation of aqueous gelatin solutions." British Polymer Journal 17, no. 2 (1985): 169–74. http://dx.doi.org/10.1002/pi.4980170215.

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38

Guigo, Nathanaël, Nicolas Sbirrazzuoli, and Sergey Vyazovkin. "Gelation on Heating of Supercooled Gelatin Solutions." Macromolecular Rapid Communications 33, no. 8 (2012): 698–702. http://dx.doi.org/10.1002/marc.201100748.

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39

Kasapis, Stefan, Edwin R. Morris, Ian T. Norton, and Allan H. Clark. "Phase equilibria and gelation in gelatin/maltodextrin systems — Part I: gelation of individual components." Carbohydrate Polymers 21, no. 4 (1993): 243–48. http://dx.doi.org/10.1016/0144-8617(93)90055-9.

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40

Liao, Lieqiang, Ruidong Liu, Shuwen Hu, et al. "Self-assembled sonogels formed from 1,4-naphthalenedicarbonyldinicotinic acid hydrazide." RSC Advances 12, no. 31 (2022): 20218–26. http://dx.doi.org/10.1039/d2ra01391f.

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Ultrasound-induced gelation of a novel type of gelator, 1,4-naphthalenedicarbonyl- dinicotinic acid hydrazide, is reported. The gelator self-assembled into various architectures in different solvents.

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41

Martin Torrejon, Virginia, Yanqiu Deng, Guidong Luo, et al. "Role of Sodium Dodecyl Sulfate in Tailoring the Rheological Properties of High-Strength Gelatin Hydrogels." Gels 7, no. 4 (2021): 271. http://dx.doi.org/10.3390/gels7040271.

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Gelatin hydrogels are widely used materials that may require surfactants to adjust their solution’s surface tension for cell attachment, surface adsorption enhancement, or foaming. However, gelatin is a highly surface-active polymer, and its concentrated solutions usually do not require surfactants to achieve low surface tension. However, anionic surfactants, such as sodium dodecyl sulfate (SDS), interact strongly with gelatin to form complexes that impact its hydrogels’ rheological properties, influencing processability and functionality. Nevertheless, there is a lack of systematic research o

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Purwanti, Tutiek, Rico Andre Satriawan, and Dewi Melani Hariyadi. "The Effect of the Comparison of Sodium Alginate-Gelatin Levels on Microspheres Characteristics (Produced by Ionic Gelation Method Aerosolized Technique)." International Journal of Drug Delivery Technology 10, no. 02 (2020): 301–6. http://dx.doi.org/10.25258/ijddt.10.2.19.

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The aim of this research is to investigate the effect of concentration ratio of sodium alginate-gelatin on the characteristics of microspheres. Microspheres were prepared with ionotropic gelation methods aerosolization technique with sodium alginate and gelatin as polymer matrixes, and calcium chloride (1.5 M) as the cross-linker, and then dried using freeze dryer. The concentration ratio of sodium alginate-gelatin that was used to make microsphere was divided into F1: 2.25:0.25%, F2: 1.75:0.75%, and F3: 1.25:1.25%. Resulting microspheres were characterized in terms of characteristics (yield,

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Griffiths, Peter C., David W. Knight, Ian R. Morgan та ін. "Gelation or molecular recognition; is the bis-(α,β-dihydroxy ester)s motif an omnigelator?" Beilstein Journal of Organic Chemistry 6 (18 листопада 2010): 1079–88. http://dx.doi.org/10.3762/bjoc.6.123.

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Understanding the gelation of liquids by low molecular weight solutes at low concentrations gives an insight into many molecular recognition phenomena and also offers a simple route to modifying the physical properties of the liquid. Bis-(α,β-dihydroxy ester)s are shown here to gel thermoreversibly a wide range of solvents, raising interesting questions as to the mechanism of gelation. At gelator concentrations of 5–50 mg ml−1, gels were successfully formed in acetone, ethanol/water mixtures, toluene, cyclohexane and chloroform (the latter, albeit at a higher gelator concentration). A range of

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Janowicz, Monika, Sabina Galus, Karolina Szulc, Agnieszka Ciurzyńska, and Małgorzata Nowacka. "Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films." Materials 17, no. 4 (2024): 937. http://dx.doi.org/10.3390/ma17040937.

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To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese production, and gelatin from by-products of the processing of slaughtered animals can be obtained. The aim and scope of the investigation were to verify the hypothesis of the research, which assumes that the addition of beef broth to edible gelatin films will affect the gelation processes of the tested film-forming solutions and will allow for the modifi

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Thomas, M., I. W. Kellaway, and B. E. Jones. "A comparative study of gelatin gelation using photon correlation spectroscopy and a conventional gelation timer." International Journal of Pharmaceutics 27, no. 2-3 (1985): 299–309. http://dx.doi.org/10.1016/0378-5173(85)90078-x.

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Padilla, Cristina, Franck Quero, Marzena Pępczyńska, et al. "Understanding the Molecular Conformation and Viscoelasticity of Low Sol-Gel Transition Temperature Gelatin Methacryloyl Suspensions." International Journal of Molecular Sciences 24, no. 8 (2023): 7489. http://dx.doi.org/10.3390/ijms24087489.

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For biomedical applications, gelatin is usually modified with methacryloyl groups to obtain gelatin methacryloyl (GelMA), which can be crosslinked by a radical reaction induced by low wavelength light to form mechanically stable hydrogels. The potential of GelMA hydrogels for tissue engineering has been well established, however, one of the main disadvantages of mammalian-origin gelatins is that their sol-gel transitions are close to room temperature, resulting in significant variations in viscosity that can be a problem for biofabrication applications. For these applications, cold-water fish-

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Nie, Jiakun, Changjie Jin, Yonghang Liu, et al. "PBAT/gelatin hybrid nanofibers based on post-double network bond processing as a promising vascular substitute." RSC Advances 12, no. 34 (2022): 21957–67. http://dx.doi.org/10.1039/d2ra02313j.

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A PBAT/gelatin hybrid nanofibers vascular graft containing 15 wt% gelation (P/G-15) exhibited matched mechanical properties, especially they demonstrate excellent blood compatibility, cellular compatibility, and histocompatibility in rabbit carotid artery model.

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Bode, Franziska, Marcelo Alves da Silva, Paul Smith, et al. "Hybrid gelation processes in enzymatically gelled gelatin: impact on nanostructure, macroscopic properties and cellular response." Soft Matter 9, no. 29 (2013): 6986–99. http://dx.doi.org/10.1039/c3sm00125c.

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Enzymatic cross-linking of gelatin (left) proceeds through cluster growth (red); when combined with physical gelation, clusters are constrained by triple-helices (black), yielding a more ordered and efficient network, favouring cell proliferation.

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İnce Coşkun, Alev Emine, Özgül Özdestan Ocak, Buğra Ocak, and Semih Ötleş. "pH-Dependent Behavior and Stability of Protein-Based Particles in Aqueous Media." Celal Bayar Üniversitesi Fen Bilimleri Dergisi 16, no. 1 (2020): 95–102. https://doi.org/10.18466/cbayarfbe.624428.

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Protein particles could enhance the stability of dispersions. This review focused on the characteristics of protein particles from different sources, their structural stability and the stability of dispersions at different pH values. Whey protein, sodium caseinate and gelatin particles were investigated. To create particles from these proteins, controlled aggregation and gelation were used in several methods. As chemical structures of these proteins are all different, their gelation properties also vary. Whey proteins are globular, caseins have a random structure, and gelatin in gelled form ha

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Bache, C., V. J. Anderson, R. A. L. Jones, and A. M. Donald. "The Observation of Hierarchical Structures in Biopolymer Phase Separation : Novel ESEM Contrast Mechanisms." Microscopy and Microanalysis 3, S2 (1997): 605–6. http://dx.doi.org/10.1017/s1431927600009910.

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Gelatin and dextran are two water soluble biopolymers of considerable importance in the food industry, both separately and in combination. A solution of gelatin and dextran (∼ 10% total polymer concentration) forms a single phase at high temperatures, and on cooling undergoes phase separation, which may occur simultaneously with the gelation of the gelatin. The exact phase distribution in the final microstructure is dependent on the initial polymer concentrations, and the relative rates of gelation and phase separation. Much work has been done on such systems in the past, using a variety of te

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