dc.contributor.authorLiu, Sijun
dc.contributor.authorHuang, Sheng
dc.contributor.authorLi, Lin
dc.date.accessioned2017-02-16T05:51:05Z
dc.date.available2017-02-16T05:51:05Z
dc.date.issued2016
dc.identifier.citationLiu, S., Huang, S., & Li, L. (2016). Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels. Journal of Rheology, 60(2), 203-214.en_US
dc.identifier.issn0148-6055en_US
dc.identifier.urihttp://hdl.handle.net/10220/42092
dc.description.abstractThe gelation behavior of κ-carrageenan in aqueous solution was studied by microdifferential scanning calorimetry and rheology. It was found that the formation and melting of κ-carrageenan hydrogels were thermally reversible and extremely sensitive to κ-carrageenan concentration. In comparison with the crossover of G′ and G″, the extrapolation method based on multiwave oscillation and Winter–Chambon criterion were able to give more accurate critical gel temperature Tc. At the gel point, the critical relaxation exponent n was almost constant whereas the critical gel strength Sg increased with κ-carrageenan concentration. In the stable gel state, the plateau modulus Ge depended on temperature according to a power-law scaling, Ge ∝ ε2.2, where ε is the relative distance (=|T − Tc|/Tc) and independent of κ-carrageenan concentration. The presence of potassium ions shifted the formation and melting temperatures of κ-carrageenan hydrogel to higher temperatures, and the temperatures for gel formation and melting increased with increasing potassium ions' content.en_US
dc.description.sponsorshipMOE (Min. of Education, S’pore)en_US
dc.format.extent12 p.en_US
dc.language.isoenen_US
dc.relation.ispartofseriesJournal of Rheologyen_US
dc.rights© 2016 AIP Publishing. This paper was published in Journal of Rheology and is made available as an electronic reprint (preprint) with permission of AIP Publishing. The published version is available at: [http://dx.doi.org/10.1122/1.4938525]. One print or electronic copy may be made for personal use only. Systematic or multiple reproduction, distribution to multiple locations via electronic or other means, duplication of any material in this paper for a fee or for commercial purposes, or modification of the content of the paper is prohibited and is subject to penalties under law.en_US
dc.subjectGelsen_US
dc.subjectPotassiumen_US
dc.titleThermoreversible gelation and viscoelasticity of κ-carrageenan hydrogelsen_US
dc.typeJournal Article
dc.contributor.schoolSchool of Mechanical and Aerospace Engineeringen_US
dc.identifier.doihttp://dx.doi.org/10.1122/1.4938525
dc.description.versionPublished versionen_US


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