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Architecture of gelatin gels
Abstract
The aim of this paper is to make a statement of the present knowledge of the gelation mechanisms of a polymeric, physical gel: the gelatin gel. The description of the system includes both the microscopic and the supramolecular scales. It is shown that the use of different experimental approaches (polarimetry, electron microscopy, rheology) provides complementary views of the phenomenon. The gelation process is presented within the theoretical context of the scaling laws, which establish an analogy with a second-order phase transition. This analogy is illustrated in the case of the gelatin gel, and its implications, with a unified description of gelation in view, are underlined.
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Citations
Cited by
Rheological Properties and Structural Correlations in Molecular Organogels
Terech, P., Pasquier, D., Bordas, V., & Rossat, C. (2000) · Langmuir · doi:10.1021/la991545d · Cited by 287
Gelation of food protein-protein mixtures.
Nicolai, T. (2019) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2019.06.006 · Cited by 263
Metadata
- Authors
- Djabourov, M.
- Venue
- Contemporary Physics
- Publisher
- Informa UK Limited
- Published
- 1988-05
- Volume
- 29
- Issue
- 3
- Pages
- 273-297
- ISSN
- 0010-7514 (ISSN-L)
- 1366-5812
- OpenAlex
- W2000520429
- Cited by
- 224
- References
- 0
- FWCI
- 4.76
- Type
- journal article
- Language
- en
- Open access
- closed
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- Djabourov, M. (1988). Architecture of gelatin gels. Contemporary Physics. https://doi.org/10.1080/00107518808224377
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
