Relevant bibliographies by topics / Gelation

Academic literature on the topic 'Gelation'

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Published: 4 June 2021
Last updated: 26 July 2024

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Journal articles on the topic "Gelation"

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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 (April 21, 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 equilibrium swelling ratio of the hydrogels. Moreover, these composite hydrogels, with a controllable gelation time and in situ forming ability, exhibit good adhesive properties and can be used as drug-release depots.
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Harikedua, Silvana Dinaintang. "PROTEIN GELS: A MINI REVIEW." MEDIA TEKNOLOGI HASIL PERIKANAN 7, no. 1 (December 13, 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 the intermolecular bond and intramolecular bond.
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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 measure the structural and performance parameters in time and space scales in experiments. However, these problems have been solved by numerical simulation method in our previous work. The experimental, theoretical and numerical simulation research on sol-gel transition of gelatin is reviewed, and the progress and difficulties in this field are discussed.
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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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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/SiO2 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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Okawa, Y., W. Komuro, H. Kobayashi, and T. Ohno. "Rheological Study on Gelatin Gelation." Imaging Science Journal 45, no. 3-4 (January 1997): 197–200. http://dx.doi.org/10.1080/13682199.1997.11736184.

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Abete, Tiziana, Emanuela Del Gado, and Lucilla de Arcangelis. "Gelation kinetics of crosslinked gelatin." Polymer Composites 34, no. 2 (January 8, 2013): 259–64. http://dx.doi.org/10.1002/pc.22399.

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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 (June 12, 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, whereas, for the anisotropic gelation, the square of the gel thickness was a linear function of the elapsed time, and the slope increased with polymer concentration. The gelation dynamics of the present system was explained by a combination of diffusion-limited gelation followed by free-energy-limited orientation of polymer molecules.
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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 (August 5, 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 in less than 20 s, and also enabled hydrogels to be obtained with 0.5–1.2 kPa Young’s modulus. Human adipose stem cells were more elongated in hydrogels with a higher rather than lower content of hyaluronic acid. Stem cell marker genes, Nanog, Oct4, and Sox2, were expressed more in the cells in the composite hydrogels with a higher content of hyaluronic acid compared with those in the hydrogel composed of gelatin alone and on tissue culture dishes. These results are useful for designing conditions for using gelatin/hyaluronic acid composite hydrogels obtained through blue light-induced gelation suitable for tissue engineering applications.
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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 organic solvents. The length of alkyl substituent chains has also played an important role in changing the gelation behaviors and assembly states. Morphological studies revealed that the gelator molecules self-assemble into different aggregates from wrinkle, lamella, belt, to fiber with change of solvents.
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Dissertations / Theses on the topic "Gelation"

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Clegg, Stuart Mark. "Gelation and melting of gelatin." Thesis, Cranfield University, 1990. http://dspace.lib.cranfield.ac.uk/handle/1826/4514.

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Chiroptical, rheological and thermodynamic studies have been undertaken to investigate temperature-induced changes in the ý molecular organisation of gelatin. From the results obtained, a unified model for gelation and melting has been developed, and tested using Monte Carlo computer simulation. The temperature at which gelatin gels are formed has a major influence on the properties of the resulting network, with higher curing temperatures conferring increased thermal stability. In particular, gels formed by sequential curing at two different temperatures show biphasic melting. This is explained in terms of a temperature-dependence of helix length within the junction zones of the gel, and quantified by considering end-effects in the thermodynamics of helix stability. Measurements of 'initial slope' kinetics, performed over a broad concentration range, showed first-order kinetics at low gelatin concentrations, while at higher concentrations a second-order process was also evident. The results are interpreted as triple-helix nucleation at metastable 'hairpin turns' in one chain (bringing two chain segments into close proximity) together with a third strand from either the same chain (first order) or a different chain (second order). From simple geometric considerations, the maximum length of intermolecular helices ( which contribute to the gel network) is greater than that of twasted 9 intramolecular structures, giving a qualitative explanation of the increased strength of gels formed by precuring at higher temperatures (where only long helices are stable) over those quenched directly to low temperature. Monte Carlo simulation incorporating an initial assumption that helix propagation is rapid and proceeds to geometric limits gave unrealistic helix lengths and simulated melting profiles, and was replaced by the assumption that cis-trans isomerisation of peptide bonds is the controlling factor in helix propagation. Using the latter assumption, most aspects of the observed behaviour were successfully reproduced using program variables set within realistic ranges or, where possible, fixed at experimentally-determined values. In particularg the co-operativity of the simulated melting process was critically dependent on the value of a parameter x (the number of triplet units within each helix incapable of participating in bonding, due to end-effects), with a value of x=1 giving the best fits with experiment (consistent with accepted bonding patterns for the collagen triple helix). Other key parameters were the midpoint temperature for melting of the parent collagen, which gave best agreement when set at 37-38"C, and t6e proportion of cis peptide residues present in disordered gelatin chains, with an optimum lower limit of 0.15. Using these values, the simulation reproduced, with excellent precision, the helix fraction and melting profile of gels formed over a wide range of quench temperatures, and gave an acceptable approximation to the form of reaction progress curves obtained for helix formation. The biphasic melting of samples held at intermediate temperature before final quenching was also modelled realistically.
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Jiang, Junyuan. "Gelation Time and Rheological Property of Gelatin Gels Prepared with a Phosphate-buffered Saline-ethanol Solution." Case Western Reserve University School of Graduate Studies / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=case1430821495.

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Jeon, Intae. "Gelation Phenomena /." The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487933648651784.

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Jones, Amanda Kay. "Hydrophobicity in polysaccharide gelation." Thesis, Cranfield University, 1992. http://dspace.lib.cranfield.ac.uk/handle/1826/4595.

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The role of hydrophobic substituents on the gelation mechanism of highly esterified pectin and the cellulose derivatives methylcellulose and hydroxypropylmethylcellulose (HPMC) has been explored by monitoring the behaviour of the amphiphilic polysaccharides in varying combinations of an ethylene glycoVwater solvent. The gelling ability (mechanical spectroscopy, visual observation) of very highly esterified (- 100%) pectin in high concentrations of ethylene glycol (>60%) is greatly reduced, however, the polymer still undergoes conformational ordering (CD, OR). A model for gel formation involving a two stage process has been proposed, comprising adoption of the ordered structure stabilised by hydrogen bonding between OH groups of contiguous polysaccharide chains, followed by (or coincident with) aggregation of the ordered sequences by 'hydrophobic' clustering of the fundamental structural subunits to form the three dimensional gel network. It has been found that ethylene glycol promotes the fIrst stage (ordering) but is antagonistic to the second (aggregation). The reversibility (mechanical spectroscopy) of the thermo-gelling cellulose derivatives can be largely abolished in the presence of ethylene glycol (40% for methylcellulose, 10% for HPMC), attributed to solubilisation of the proposed ordered 'bundle' structure at low temperatures removing the enthalpic advantage (DSC) of gel melting. The increased sensitivity of HPMC to modification of the solvent environment is due to the presence of the polar hydroxypropyl substituent causing an inceptive destabilisation of the 'bundle' structure. It is suggested that gelation is driven by the entropic advantage of melting-out 'cages' of structured water surrounding the hydrophobic groups giving rise to intermolecular 'hydrophobic' aggregation.
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Al-Irimi, Ilana. "Freeze gelation of ceramics." Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.391130.

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Adams, James David. "Heat-induced gelation of proteins." Thesis, University of Manchester, 2012. https://www.research.manchester.ac.uk/portal/en/theses/heatinduced-gelation-of-proteins(26efedff-3539-4a27-beb1-3c0e1e76e45a).html.

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In this study the heat-induced gelation of two (readily available) proteins, which contain disulphide bonds, has been investigated over a range of protein concentrations in the presence and absence of the presence of the reductant, dithiothreitol at neutral pH. The proteins selected in this study were: β-Lactoglobulin and bovine serum albumin. These proteins have different number of disulphide bonds and possess different protein secondary structures. The influences of the reductant and protein concentration on their heat-induced gelation were explored to see whether the proteins were able to form protein hydrogels and that the mechanical properties of the resulting protein hydrogels were controllable. The tilting test tube method revealed that both proteins formed macroscopic hydrogels, at protein concentrations above the critical gelation concentration and that the critical gelation concentration was constantly lower in the presence of the reductant. Micro-DSC revealed that both proteins had completely denatured upon heating and that the denaturation temperature and enthalpy were significantly lower in the presence of the reductant. IR spectroscopy revealed that both proteins undergo major secondary structure transitions that resulted in the formation of fibers that are rich in β-sheet structure upon heating and that the protein lost some secondary structure before any heating and gained more β-sheet structure in the presence of the reductant. Both proteins had partially denatured before any heating in the presence of the reductant and that β-LG underwent aggregation that was accompanied by the loss of native β-sheet structure and the formation of intermolecular β-sheet structure, while that BSA underwent aggregation that was accompanied by the loss of native α-helix structure and the formation of intermolecular β-sheet structure. Cryo-TEM revealed that both proteins formed fibers (10 nm in diameter) that exist as single entities at low protein concentrations and become entangled into macroscopic networks, at protein concentrations above the critical gelation concentration and that more fibers and denser macroscopic networks were formed in the presence of the reductant. Oscillatory rheology revealed that both proteins formed macroscopic networks exhibit viscoelastic behaviour and that their elastic modulus had increased in the presence of the reductant and with increasing protein concentration.
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Nagarkar, S. P. "Gelation of regenerated fibroin solution." Thesis(Ph.D.), Indian Institute of Technology, Bombay, 2010. http://dspace.ncl.res.in:8080/xmlui/handle/20.500.12252/3736.

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Tsoga, Areti K. "Effect of cosolutes on polysaccharides gelation." Thesis, Cranfield University, 2001. http://dspace.lib.cranfield.ac.uk/handle/1826/4515.

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In the first stage of the investigation, the effect of high levels of sugars (mixture of 50% sucrose with 35% glucose syrup) on agarose (0.7 wt%) was characterized by low amplitude oscillatory measurements of storage modulus (G'), loss modulus (G") and loss tangent (tan δ) as well as large deformation techniques. Samples were prepared at 90°C, and measured immediately, or after storage at 5°C. The combined Williams-Landel-Ferry (WLF)/free volume theory was used to derive the glass transition temperature, the fractional free volume, and the thermal expansion coefficient of the glass. Solution of high concentrations of sucrose crystallizes, but addition of the polymer encourages intermolecular interactions, which transform the mixture into a high viscosity glass. The mechanical properties of glucose syrup follow WLF behavior in the glass transition region and revert to an Arrhenius type prediction in the glassy state. Measurements on sugar samples and agarose-sugar mixtures were resolved into a basic function of temperature alone and a basic function of frequency (time) alone. The former traces the energetic cost of vitrification, which increases sharply with decreasing temperature. The latter, at long time scales, is governed by the infinite molecular weight of the agarose network. In the region of short times, the effect of free volume is active regardless of the sample composition. In a continuation of investigating the significance of polymer-cosolute interactions, the effect of sucrose, glucose, fructose, sorbitol, xylitol, glycerol and ethan-1,2-diol on gelation of high methoxy pectin was studied under different experimental conditions. The main changes in procedure in comparison with the work on agarose were: (i) the polymer concentration was increased from 0.7 to 1.0 wt%, (ii) the mixtures prepared at pH 4 and subsequently acidified to pH 3, rather than being prepared at neutral pH, (iii) the cosolute concentration was varying from 50 to 65 wt% and (vi) the mixtures were studied through rheology, calorimetry and optical rotation. The samples were prepared at 95°C and changes in storage modulus (G') and loss modulus (G") during cooling to 5°C, heating to 90° and re-cooling to 5°C, at 1°C/min, were measured at 1 rad s⁻¹ and 0.5% strain. In all cases, the onset temperature for gelation during cooling and the moduli recorded at 5°C increased with increasing concentration of cosolute. However, both values were substantially lower for the liquid cosolutes than for mixtures with solid cosolutes at the same concentrations. The difference is attributed to inhibition of pectin-pectin interactions by pectin-cosolute interactions, which in turn are inhibited by cosolute-cosolute interactions. On heating there was an initial reduction in modulus, with the same temperature-course as the increase on cooling; for the solids, this was followed by an increase attributable to hydrophobic association of methyl ester substituents. No such increase was seen with the liquid cosolutes, but DSC studies showed two reversible thermal transitions in all cases, one over the temperature-range of the initial gelation process on cooling and the other coincident with the increase in modulus on heating in the presence of solid cosolutes. The absence of any detectable increase in modulus on heating with the liquid cosolutes is atttributed to accumulation of cosolute around the polymer chains promoting hydrophobic association between methyl ester groups on the same chain, or within clusters of chains, with, therefore no contribution to network structure. At high concentrations of the solid cosolutes, the increase in modulus on heating was followed by a decrease at higher temperature; this was attributed to excessive aggregation, and was reflected in lower moduli on subsequent re-cooling to 5°C, in contrast to the enhancement in gel strength after heating and cooling observed at lower concentration of the same cosoutes. In the presence of fructose as cosolute, calorimetric studies showed an intense endotherm followed immediately by an intense exotherm on heating. These transitions occurred over approximately the same temperature-range as initial gelation on cooling and increased in magnitude with increasing concentration of the sugar. The displacement of both transitions to progressively higher temperature as the rate of heating was increased was much greater than anticipated from a simple thermal lag, indicating that the undelying structural changes are slow. The proposed interpretation is that fructose is capable of site-binding to pectin in both the ordered and disordered state.
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Davies, Susan C. "Mathematical modelling of coagulation and gelation." Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.287230.

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Cho, Jae Hyung S. M. Massachusetts Institute of Technology. "Multiscale probing of colloidal gelation dynamics." Thesis, Massachusetts Institute of Technology, 2018. http://hdl.handle.net/1721.1/118743.

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Thesis: S.M., Massachusetts Institute of Technology, Department of Mechanical Engineering, 2018.
Cataloged from PDF version of thesis.
Includes bibliographical references (pages 69-71).
Colloidal gels are viscoelastic materials characterized by the collective behavior of particles that form a space-spanning network. Although the network structure embodies the aggregation process of the particles, the kinetic pathway from a stable suspension to such a complex microstructure remains poorly understood. In this work, we explore the evolution of microscopic structure and dynamics of home-made colloidal particles in the early phase of gelation, by extending the applicability of Differential Dynamic Microscopy (DDM) to non-ergodic media. We demonstrate uncoupled development of the structure and dynamics that reveals an intermediate stage of gel formation, and compare the DDM results with the rheological features of evolving gels. We finally show how understanding the gelation at multiple length and time scales via DDM and rheology opens new ways to tune the mechanical properties of colloidal gels that bear inherent versatility.
by Jae Hyung Cho.
S.M.
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Books on the topic "Gelation"

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Evans, S. J. Studies of gelation in industrial polyurethane formation. Manchester: UMIST, 1993.

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Tausif, Muhammad. Gelation studies in polyurethane using comb-like polyols. Manchester: UMIST, 1998.

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Chiangtong, Worawadee. Studies of gelation in industrially-related polyurethane formation. Manchester: UMIST, 1996.

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Chaibundit, C. The gelation behaviour of thiol-based polymer networks. Manchester: UMIST, 1997.

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Frédéric, Fages, and Araki K, eds. Low molecular mass gelators: Design, self-assembly, function. Berlin: Springer, 2005.

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Gong, Doo-Hoon. Gelation studies using polybutadiene polyols in polyurethane-forming polymerisations. Manchester: UMIST, 1998.

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Polymer Physics: Applications to Molecular Association and Thermoreversible Gelation. Cambridge: Cambridge University Press, 2011.

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Tanodekaew, Siriporn. Micellisation and gelation of biodegradable ethylene oxide based block copolymers. Manchester: University of Manchester, 1995.

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Frederic, Fages, and Araki K, eds. Low molecular mass gelators: Design, self-assembly, function. Berlin: Springer, 2005.

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Bansal, Narottam P. Influence of several metal ions on the gelation activation energy of silicon tetraethoxide. [Washington, DC]: National Aeronautics and Space Administration, 1989.

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Book chapters on the topic "Gelation"

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Pierre, Alain C. "Gelation." In Introduction to Sol-Gel Processing, 169–204. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-5659-6_4.

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Pierre, Alain C. "Gelation." In Introduction to Sol-Gel Processing, 271–322. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-38144-8_7.

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Miles, M. J. "Gelation." In Developments in Crystalline Polymers, 233–95. Dordrecht: Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-1341-7_5.

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Gooch, Jan W. "Gelation." In Encyclopedic Dictionary of Polymers, 338. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_5463.

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Matsumura, Y., and T. Mori. "Gelation." In Methods of Testing Protein Functionality, 76–109. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1219-2_4.

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Friedman, Avner, and David S. Ross. "Gelation." In Mathematics in Industry, 45–52. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-642-55755-2_7.

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Saravanan, Prakash, Moorthy Eswaran U. Gnana, Aswin K. Manoj, Sheeba B. Raja, and Prem Prakash Srivastav. "Gelation." In Structured Foods, 92–131. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003355441-5.

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Landau, David P. "Kinetic Gelation." In On Growth and Form, 244–48. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-5165-5_21.

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Gado, Emanuela Del, Davide Fiocco, Giuseppe Foffi, Suliana Manley, Veronique Trappe, and Alessio Zaccone. "Colloidal Gelation." In Fluids, Colloids and Soft Materials: An Introduction to Soft Matter Physics, 279–92. Hoboken, NJ, USA: John Wiley & Sons, Inc, 2016. http://dx.doi.org/10.1002/9781119220510.ch14.

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Matsoukas, Themis. "Kinetic Gelation." In Understanding Complex Systems, 289–323. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-04149-6_9.

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Conference papers on the topic "Gelation"

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Florián-Algarín, Vivian, Aldo Acevedo-Rullán, Albert Co, Gary L. Leal, Ralph H. Colby, and A. Jeffrey Giacomin. "Rheology and Gelation Temperature of Aqueous Gelatin and Sodium Alginate Solutions." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964785.

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Ratajska-Gadomska, Bożena, Wojciech Gadomski, Bożena Janowska-Dmoch, and Chris Sorensen. "Quenching of the Fluorescence of the Dye diluted in Aqueous Gelatin Solution during Sol-Gel Transition." In Photon Correlation and Scattering. Washington, D.C.: Optica Publishing Group, 1996. http://dx.doi.org/10.1364/pcs.1996.fa.3.

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In recent years the spectroscopic investigations of the probe molecules in heteroclusters have become widely applied method for studying the dynamic size effects in clusters.1 Herewith we consider the process of gelation of agueous gelatin solution, which can be analysed in terms of growing clusters of gelatin molecules connected by intermolecular hydrogen bonds2. The sol- gel transition is investigated by detection of the fluorescence yield of probe dye molecules conjugated to the gelatin coils. We prove experimentally and theoretically that the time evolution of the dye fluorescence spectrum reflects the kinetics of helix formation in this process.
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Lubansky, A. S., D. J. Curtis, P. R. Williams, D. Deganello, Albert Co, Gary L. Leal, Ralph H. Colby, and A. Jeffrey Giacomin. "Transient Extensional Rheology of an Aqueous Gelatin Solution: Before and During Gelation." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964781.

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Petit, C., Th Zemb, and M. P. Pileni. "Gelation of reverse micelles." In The living cell in four dimensions. AIP, 1991. http://dx.doi.org/10.1063/1.40569.

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Kanaya, H., K. Hara, H. Okabe, K. Matsushige, S. Nishimuta, M. Muguruma, and T. Fukazawa. "Gelation process of actomyosin." In Slow dynamics in condensed matter. AIP, 1992. http://dx.doi.org/10.1063/1.42469.

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Lu, Meng, Danhua Leslie Zhang, Jianshen Li, Qiushi Huang, Yu Zu, Hongyu Guo, Nancy Zhou, Fangya Niu, and Kishore Mohanty. "A Novel Polymer Gel System for In-Depth Water Conformance in High Temperature and High Salinity Reservoirs." In SPE Improved Oil Recovery Conference. SPE, 2024. http://dx.doi.org/10.2118/218230-ms.

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Abstract Delayed polymer gel systems have been the leading in-depth water conformance control agents in enhanced oil recovery applications. However, most polymer gel systems had limitations to tolerance high temperature and high salinity conditions. The objective of this work is to develop a new delayed polymer gel system that could form stable gels at 80-100 ℃ in brines with salinity up to 200,000 mg/L and a gelation time of more than 3 days. The gelation tests of a new Acrylamide-ATBS copolymer and a crosslinking agent were performed in anaerobic chambers around 90 ℃ in various synthetic brines with salinity of 50,000 to 200,000 mg/L. Gelation profiles and relationships between gelation time and polymer and crosslinking agent’s concentrations were obtained. Sydansk Gel Code was used to determine gel strength. Sandpack and coreflood experiments were performed to evaluate in-situ gel strength and long-term stability and to measure polymer and crosslinking agent’s adsorption/retention. The gelation profiles of gelation systems with polymer concentration ranging from 2500-4500 mg/L and crosslinker concentration from 100-1000 mg/L showed that the gelation time was 3-30 days around 90 ℃ with a low pre-gelation viscosity. The gelation time was varied by either the concentration of the polymer or that of the crosslinker and the brine salinity. The gel strength ranged from Code C to Code F. Sandpack and coreflood experiments of injected gelant showed formation of strong gels in-situ with low polymer/crosslinker retention. The permeability reduction of the cores plugged by the polymer gel was greater than 99% and the plugging was effective for more than 12 months. This work presents a new two-components polymer gel system with low pre-gelation viscosity, long and tunable gelation time, good gel strength and long-term stability to effectively shutoff high permeability channels/zones for in-depth conformance control in high temperature and high salinity reservoirs.
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Nagarkar, Shailesh, Ashish Lele, Christophe Chassenieux, Taco Nicolai, Dominique Durand, Albert Co, Gary L. Leal, Ralph H. Colby, and A. Jeffrey Giacomin. "Gelation of Regenerated Fibroin Solution." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964769.

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Litvinov, Mikhail, Mayya V. Uspenskaya, Konstantin Kovalev, and Aleksandr Podshivalov. "STUDY OF THE KINETICS OF THE GELATION PROCESS OF GELATIN IN VARIOUS DISSOLVING SYSTEMS." In 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021. STEF92 Technology, 2021. http://dx.doi.org/10.5593/sgem2021/6.1/s25.32.

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Kalgaonkar, Rajendra, and Nour Baqader. "Surface Modified Nanoparticles Based Novel Gelled Acid System - A Unique Formation Damage Free Well Stimulation Technology." In International Petroleum Technology Conference. IPTC, 2022. http://dx.doi.org/10.2523/iptc-22443-ms.

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Abstract Gelled acid systems based upon gelation of hydrochloric acid (HCl) are extensively used in both matrix acidizing and fracture acidizing treatments to prevent acidizing fluid leak-off. The gelled-up fluid system helps retard the acid reaction to allow deeper wormhole propagation. Conventional in-situ crosslinked gelled acid systems consist of a polyacrylamide polymer, a crosslinker (such as iron-based crosslinker), a chemical breaker, other additives, along with acid. However, these systems can lead to damaging the formation due to several reasons including unbroken polymer residue or scaling, resulting in lowering of hydrocarbon productivity. To mitigate these drawbacks, we have developed a self-breaking, formation damage-free, novel nanoparticles based gelled acid system to replace the polymer based gelled acid system. The new gelled acid system is based on, surface modified nanoparticles to make them compatible in acidic environment, a gelation activator, acidizing treatment additives along with HCl to overcome the challenges the conventional systems face. The new system can work with up to 28& of HCl up to 300°F with low viscosity at surface, making it easy to be pump. As the acid spends due to reaction with the formation the pH of the fluid transitions from acidic to basic pH. The gelation phenomenon of the new system is controlled by the increasing pH. As the pH increases beyond pH 1 gelation of the nanoparticles occurs thus gelling up the acidic fluid. As the pH further continues to rise beyond pH 4 the nanoparticles lose their capability to gel up and the fluid viscosity decreases to pre-gelation level, facilitating easy post treatment flow back. A systematic experimental protocol was followed to develop the new system that is documented in this paper. It is shown that the gelation properties are pH dependent phenomenon providing the critical control over the gelation time and avoiding any premature gelation during pumping the treatment. The effectiveness of the system by not damaging the formation was investigated using regain permeability studies. The new system showed excellent regain permeability. The obtained data confirmed several advantages of the new system over conventional polymer based gelled acid systems. Gelation experiments were performed to gather a better understanding of the gelation mechanism and also to get effective control on the gelation and break properties. The uniqueness about the new system is that, it is formation damage free without the need to use polymers or iron based cross-linkers that may lead to potential damage mechanisms.
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AlSofi, Abdulkareem M., and Waleed A. Dokhon. "Toward Deep Diversion for Waterflooding and EOR: From Representative Delayed Gelation to Practical Field-Trial Design." In SPE Improved Oil Recovery Conference. SPE, 2022. http://dx.doi.org/10.2118/209457-ms.

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Abstract Conformance control via near-wellbore mechanical and chemical treatments is well established. However, for extreme heterogeneities, effective conformance control mandates deep treatments. Such deep treatments or diversion would sustain sweep enhancement far from wells, deep into the reservoir. Deep diversion is even more mandatory for enhanced oil recovery (EOR) to assure the expensive injectants optimally contact the remaining oil. In this paper, we comprehensively present efforts to research, develop, and trial a crosslinked-gel system for deep diversion. We started by reviewing conformance control options including crosslinked systems. The review supported the immaturity of deep conformance control. Various gel-based solutions, especially preformed particle gels (PPGs) and colloidal dispersed gels (CDGs), were proposed; however, diversion effects were not clearly illustrated. For crosslinked-gels, all systems exhibited fast gelation, something suitable for near-wellbore treatments. We then studied the key crosslinked systems. We characterized their behavior using rheometry, bottle tests, and single-phase corefloods. We assessed their potential through oil-displacement corefloods in artificially fractured cores with and without in-situ imaging. In-house studies, on key gel systems demonstrated the feasibility of gels to affect diversion and enhance recovery but corroborated the extreme challenge to design systems with delayed gelation. To assure representative gelation, we developed, and utilized a continuous bi-directional injection protocol to assess gelation times in-situ. From there, we collaboratively developed, and characterized a unique delayed-gelation formulation. The collaborative study addressed this challenge where systems with delayed gelation were developed. In-situ gelation time estimation confirmed this delayed gelation capacity. Further corefloods addressed the key uncertainties including injectivity losses, limited propagation, and ineffective blockage. Simulations were performed to assess the process feasibility.The simulation studies supported the utility of deep diversion treatments. Simulation also guided the initial design of a trial. We focused on the design of a practical field trial.For further derisking, the first trial was optimized to serve as a practical proof-of-concept. Taking into account economics, success measurement, flow assurance, and depth of placement, we diverged from a trial where we observe deep diversion (and infer delayed gelation and effective blockage) then converged into a trial where we infer deep diversion (by observing delayed gelation and effective blockage). With that, we screened candidates with a clear hierarchy of screening criteria. Through this program, and for the first-time in the industry, we demonstrate the potential utility and feasibility of a crosslinked-gel system for deep diversion applications. This potential is supported by comprehensive experimentation including novel in-situ estimation of gelation times. Finally, a consistent workflow to design a practical field trial is laid out. This, in terms of design considerations and hierarchal screening, is believed to be of extreme value to the practicing reservoir engineers.
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Reports on the topic "Gelation"

1

Malcolm Pitts, Jie Qi, Dan Wilson, Phil Dowling, David Stewart, and Bill Jones. Coupling the Alkaline-Surfactant-Polymer Technology and the Gelation Technology to Maximize Oil Production. Office of Scientific and Technical Information (OSTI), December 2005. http://dx.doi.org/10.2172/887242.

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Malcolm Pitts, Jie Qi, Dan Wilson, Phil Dowling, David Stewart, and Bill Jones. Coupling the Alkaline-Surfactant-Polymer Technology and The Gelation Technology to Maximize Oil Production. Office of Scientific and Technical Information (OSTI), December 2005. http://dx.doi.org/10.2172/887243.

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Malcolm Pitts, Jie Qi, Dan Wilson, Phil Dowling, David Stewart, and Bill Jones. Coupling the Alkaline-Surfactant-Polymer Technology and The Gelation Technology to Maximize Oil Production. Office of Scientific and Technical Information (OSTI), December 2005. http://dx.doi.org/10.2172/887244.

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Malcolm Pitts, Jie Qi, and Dan Wilson. COUPLING THE ALKALINE-SURFACTANT-POLYMER TECHNOLOGY AND THE GELATION TECHNOLOGY TO MAXIMIZE OIL PRODUCTION. Office of Scientific and Technical Information (OSTI), October 2004. http://dx.doi.org/10.2172/835277.

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Malcolm Pitts, Jie Qui, Dan Wilson, and Phil Dowling. COUPLING THE ALKALINE-SURFACTANT-POLYMER TECHNOLOGY AND THE GELATION TECHNOLOGY TO MAXIMIZE OIL PRODUCTION. Office of Scientific and Technical Information (OSTI), May 2004. http://dx.doi.org/10.2172/828457.

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Malcolm Pitts, Jie Qi, Dan Wilson, David Stewart, and Bill Jones. COUPLING THE ALKALINE-SURFACTANT-POLYMER TECHNOLOGY AND THE GELATION TECHNOLOGY TO MAXIMIZE OIL PRODUCTION. Office of Scientific and Technical Information (OSTI), April 2005. http://dx.doi.org/10.2172/840810.

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Wu, Sangwook. Theory for dynamical self arrest and gelation in microemulsions and the block copolymer systems. Office of Scientific and Technical Information (OSTI), January 2005. http://dx.doi.org/10.2172/850055.

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Malcolm Pitts, Jie Qi, Dan Wilson, David Stewart, and Bill Jones. Coupling the Alkaline-Surfactant-Polymer Technology and The Gelation Technology to Maximize Oil Production. Office of Scientific and Technical Information (OSTI), October 2005. http://dx.doi.org/10.2172/860433.

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Gao, Hong W. Effects of degree of hydrolysis and shear on gelation reaction kinetics and gel strength. [Polyacrylamides]. Office of Scientific and Technical Information (OSTI), February 1991. http://dx.doi.org/10.2172/6224929.

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Collins, J. L. Experimental Methodology for Determining Optimum Process Parameters for Production of Hydrous Metal Oxides by Internal Gelation. Office of Scientific and Technical Information (OSTI), October 2005. http://dx.doi.org/10.2172/885982.

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