Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.10.019
Abstract: Hybrid gels can be used for controlled delivery of bioactives and for textural and rheological modification of foods. In this regard the hydrogel:oleogel ratio and gel development methodologies showed to be the aspects that influence… read more here.
Keywords: hydrogel; hybrid gels; hydrogel ratio; oleogel hydrogel ... See more keywords
Novel Lipase Reactor based on Discontinuous Interfaces in Hydrogel-Organogel Hybrid Gel: A Preliminary Exploration.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c07472
Abstract: According to the "interfacial activation" mechanism, constructing a sufficient interface is the key strategy for lipase-catalytic system designing. Based on the "infinite interface in finite three-dimensional space" logic, in the current study, poly(N,N-dimethylacrylamide) (PDMA)-polybutyl methacrylate… read more here.
Keywords: novel lipase; hybrid gels; hybrid gel; lipase ... See more keywords
Anionically modified N-(alkyl)acrylamide-based semi-IPN hybrid gels reinforced with SiO2 for enhanced on-off switching and responsive properties.
Sign Up to like & getrecommendations! Published in 2022 at "Soft matter"
DOI: 10.1039/d2sm00319h
Abstract: Semi-interpenetrated (semi-IPN) poly(N-isopropylacrylamide-co-methacrylic acid)/polyacrylamide P(NIPA-MA)/PAAm hybrid gels containing linear poly(acrylamide) PAAm chains were designed by incorporation of different amounts of silica particles (SiP). Formation of temperature-sensitive semi-IPN hybrid gels was evaluated by simultaneous radical polymerization… read more here.
Keywords: ipn hybrid; anionically modified; hybrid gels; semi ... See more keywords