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Dissertations / Theses on the topic 'Gelation'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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 explain

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2

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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3

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

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4

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 involvin

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5

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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6

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 f

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7

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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8

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 o

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9

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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10

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.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (pages 69-71).<br>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-m

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11

Sircar, Sanjoy. "Kinetics of gelation in photoreversible gels." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/62737.

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Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Chemical Engineering, February 2011.<br>"September 2010." Cataloged from PDF version of thesis.<br>Includes bibliographical references.<br>Smart materials, or materials that respond to some stimulus by changing their properties, make up an active area of research in many fields. Light can be considered an especially attractive choice of stimulus because it can be applied with precise spatial and temporal control, and is non-invasive. This thesis explores light sensitive gels and colloids, which could be used as valves in microflu

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12

KALLALA, MOHAMED. "Croissance et gelation des polymeres inorganiques." Paris 11, 1992. http://www.theses.fr/1992PA112250.

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Des gels des sols et des precipites sont obtenus par hydrolyse et condensation du tetra-n-butoxyde de titane dilue dans le n-butanol. La condensation du precurseur non modifie aboutit toujours a un precipite. La diffusion aux petits angles des rayons x montre que ces precipites sont formes de polymeres denses a surfaces rugueuses. L'inhibition selective de la condensation par des protons ou par des complexes organiques oblige les polymeres a croitre de maniere anisotrope. Quand ces amas atteignent une taille macroscopique, un gel se forme. La structure interne de ces amas varie continument ave

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13

Queirós, Ana Sofia Batista. "Acid induced-gelation of whey proteins." Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15473.

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Mestrado em Bioquímica - Bioquímica Alimentar<br>Traditionally, whey protein (WP) gelation requires the application of heat, hence limiting the use of whey protein ingredients as gelling agents in foods sensitive to high temperatures. Acid-induced gelation has been shown to promote whey protein gel formation at room temperature, using acidulants. However, it requires the application of heat in the initial stages of the process to achieve partial denaturation of the protein and the formation of soluble aggregates. Gelation in the presence of weak organic acids at room temperature has been repor

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14

Baxter, Shari R. "Gelation of Previously Cooked Jonah Crab (Cancer borealis) Minced Meat in New Food Product Development." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/BaxterSR2007.pdf.

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15

Romer, Sara. "Aggregation and gelation of concentrated colloidal suspension /." Zürich, 2001. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=14107.

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16

Bechor, Elan. "Two Models of Coagulation with Instantaneous Gelation." Thesis, University of California, Berkeley, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10621138.

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<p> Two models of coagulation are presented: one, a system of coupled partial differential equations and the other microscopic Brownian particles. Both models feature a parameter that represents the tendency of two particles to coagulate at sufficiently close distances. Both models have a phase transition, viewed as the mass clumping together as a gel. Previous work has shown the models are connected, and in here we show that their phase transition to instantaneous gelation is connected as well.</p><p>

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17

Nickerson, Michael Todd. "Time-temperature studies of gellan polysaccharide gelation." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ63544.pdf.

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18

Alvarez, Blanco Pedro. "High-pressure induced gelation of globular proteins." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32348.

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This thesis is focused on the structural and rheological changes in globular proteins when subjected to high pressure processing (HPP), a novel non-thermal food processing technique. Structure-functionality changes associated with thermal processing has been well studied, but little is known for HPP. One of the principal objectives of this thesis was to compare protein structure-functionality relationship between thermal and HP processing. Three groups of proteins of varying complexity and source were stu

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19

Anderson, V. J. "Phase separation and gelation in biopolymer mixtures." Thesis, University of Cambridge, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.595515.

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This thesis examines a system consisting of two biopolymers, gelatine (a protein that forms a gel under certain conditions of temperature and concentration) and dextran (a non-gelling polysaccharide) in solution. At high temperatures the polymers are miscible but at low temperatures (less than 35°C) phase separation and gelation can occur. This thesis investigates this phenomenon using light scattering, microscopy and rheology. It is shown that very different structure are formed depending on the relative rates of phase separation and gelation. At high temperatures the gelation occurs slowly

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20

Rose, Robert Michael. "Computer control of gelation in UVPC compounding." Thesis, University of Bradford, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292425.

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21

Agunloye, F. F. "Gelation of solutions of poly(ethylene terephthalate)." Thesis, University of Leeds, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.234344.

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22

Larwood, Vivienne Lynne. "Modelling studies of factors affecting gellan gelation." Thesis, University of Surrey, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320909.

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23

Callister, Stephen J. "The thermoreversible gelation of atactic polystyrene solutions." Thesis, University of Bristol, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303740.

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24

Barker, Emily Clare. "Characterisation of Gelation by Atomic Force Microscopy." Thesis, Curtin University, 2020. http://hdl.handle.net/20.500.11937/85526.

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This thesis presents investigations into supramolecular gels by Atomic Force Microscopy (AFM), rheometry and Small Angle Neutron Scattering (SANS) to study the assembly and disassembly processes of gels and their physical properties to develop a deeper understanding of the relationship between microscopic and macroscopic properties of gels. Supramolecular gels, which have a reversible nature and can be switched via external stimuli, and peptide gels of biological relevance were studied with the above-mentioned techniques.

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25

Marti, Nadia A. "Production of macro-porous monoliths by reactive gelation /." Zürich : ETH, 2007. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17360.

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26

Poole, Stephen. "The foaming and gelation of mixed protein systems." Thesis, University of Nottingham, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262829.

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27

Durrani, Matin. "The physical gelation of biopolymers and their mixtures." Thesis, University of Cambridge, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260651.

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28

Taylor, Stewart John. "Monitoring the gelation mechanism of resorcinol-formaldehyde xerogels." Thesis, University of Strathclyde, 2014. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=24824.

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Resorcinol-Formaldehyde (RF) xerogels are a type of porous material used in many applications, such as gas storage. These applications often require fine control of the material's porosity, and while it is known that the porosity of a xerogel can be changed through altering synthesis variables, it is not clear why these changes have such an impact. To understand this effect, the gelation process was studied using dynamic light scattering (DLS), with the xerogel products undergoing low temperature nitrogen adsorption measurements to determine textural properties. RF gels are composed of cross-l

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29

Leach, Edward Stephen Hardy. "Stability and gelation of non-aqueous clay suspensions." Thesis, University of Bristol, 2004. http://hdl.handle.net/1983/470e2aba-ae1d-4a8c-8895-2d2e73cc025e.

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30

Cazzell, Seth Allen. "Engineering gelation in metal ion cross-linked hydrogels." Thesis, Massachusetts Institute of Technology, 2020. https://hdl.handle.net/1721.1/130204.

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Thesis: Ph. D., Massachusetts Institute of Technology, Department of Materials Science and Engineering, May, 2020<br>Cataloged from student-submitted PDF of thesis.<br>Includes bibliographical references (pages 195-201).<br>Inspired by their role in the extraordinary mechanical properties of aquatic mussel threads, reversible metal ion cross-links have been utilized to engineer the toughness, stress relaxation, and healing ability of polymer hydrogel networks. Such transient network hydrogels are easily made by reversibly cross-linking a growing variety of polymers modified with ligands capabl

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31

Martins, Evandro. "Oil encapsulation in alginate membrane by inverse gelation." Nantes, 2015. http://www.theses.fr/2015NANT077F.

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L’encapsulation d’huile par gélification inverse consiste à ajouter, goutte-à-goutte, une émulsion de chlorure de calcium/huile dans un bain d’alginate. Lesions Ca2+ migrent ensuite à travers l’émulsion vers l’extérieur du bain et réticulent les macromoléculesd’alginate (gélification inverse). Des capsules millimétriques (3- 7 mm) avec une morphologie coeurcouronne sont ainsi formées. La production de capsules de taille inférieure à 1 mm par gélification inverse n’a cependant jamais été démontrée. L’intérêt des microcapsules repose sur un vaste champ d’applications pour lesquelles la capsule n

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32

Smith, Mark Edward. "Molecular architecture and gelation phenomena in epoxide networks." Case Western Reserve University School of Graduate Studies / OhioLINK, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=case1060872353.

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33

Baddeley, Christopher Peter. "Structure-Function Studies of Modular Aromatics That Form Molecular Organogels." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1243445872.

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34

Aufderhorst-Roberts, Anders. "Microrheological characterisation of Fmoc derivative hydrogels." Thesis, University of Cambridge, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.608155.

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35

Cohen, Jordi. "Effect of excluded volume on the 2D gelation transition." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ61545.pdf.

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36

Staerite, Karsten Ulrich. "Gelation of milk protein concentrates exposed to moderate pressures." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272175.

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37

Azhar, Mat Easa. "Factors affecting Maillard induced gelation of protein-sugar systems." Thesis, University of Nottingham, 1996. http://eprints.nottingham.ac.uk/11601/.

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Gelation due to the Maillard reaction took place when solutions containing a low level of bovine serum albumin were heated in the presence of carbonyl compounds. The Maillard reaction caused a change in colour, a decrease in the pH and induced gelation. These changes were dependent on the type and concentration of sugars or protein and on the heating conditions used. Reducing sugar and Maillard reaction products (e.g. glyoxal) affected these changes, yet their order of reactivity for browning and gelation were not necessarily the same. Loss of available lysine and arginine plus changes in the

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38

Abbasi, Soleiman. "High pressure induced gelation of micellar casein + polysaccharide mixtures." Thesis, University of Leeds, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275631.

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39

Tobitani, Atsumi. "Rheological and structural studies of biopolymer gels and gelation." Thesis, King's College London (University of London), 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.338701.

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40

Haw, Mark D. "Computer simulation of aggregation and gelation in colloidal suspensions." Thesis, University of Edinburgh, 1996. http://hdl.handle.net/1842/10951.

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Aggregation and gelation in colloidal suspensions are studied by computer simulation using the diffusion-limited cluster aggregation (DLCA) model. By studying the structure of the aggregating system in detail using computational methods analogous to scattering experiments, direct comparison is made with recent scattering experiments on fast colloidal aggregation. The simple DLCA model is shown to reproduce many features observed in experiments, including the appearance of an intense scattering peak at small angle or large length-scale, which is shown to correspond with a density modulation in

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41

Byrne, Peter. "Self-assembly and gelation behaviour of pyridyl urea complexes." Thesis, Durham University, 2009. http://etheses.dur.ac.uk/205/.

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Bis(3-pyridyl)ureas with ethylene, propylene, butylene, phenylene and napthy- lene spacer groups were synthesised by the reaction of 3-isocyanato-pyridine, pre- pared in situ from nicotinoyl azide, with the appropriate diamine. Each ligand was crystallised and their structures were solved using X-ray crystallography. The urea groups of the napthylene-spaced ligand adopt a bifurcated hydrogen-bonding mode, thereby forming an α-tape whereas in the the propylene-, butylene- and phenylene- spaced ligands, every other bifurcated interaction is replaced with a NH···Ourea and a NH···Npyridyl , caused

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42

Cabanes, Sempere Maria. "Innovative production of nuclear fuel by microwave internal gelation." Doctoral thesis, Editorial Universitat Politècnica de València, 2013. http://hdl.handle.net/10251/31641.

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El continuo af'an por reducir la cantidad de act'¿nidos minoritarios (MA) procedentes del combustible quemado en los reactores de agua ligera (Light Water Reactor, LWR) y de esa forma reducir la radiotoxicidad, ha llevado a desarrollar nuevos conceptos de combustible nuclear. El nuevo combustible por empaquetamiento de esferas (Sphere-Pac, SP) ofrece la oportunidad de reintroducir los MA en una matriz y quemarlos en un reactor r'apido de neutrones, donde se facilitan ciclos mu'ltiples por transmutaci'on de elemen- tos. Este combustible se puede utilizar tambi'en en un sistema subcr'¿tico r'

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43

Slopek, Ryan Patrick. "In-situ monitoring of the mechanical properties during the photopolymerization of acrylate resins using particle tracking microrheology." Diss., Atlanta, Ga. : Georgia Institute of Technology, 2008. http://hdl.handle.net/1853/22657.

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Thesis (Ph. D.)--Chemical and Biomolecular Engineering, Georgia Institute of Technology, 2008.<br>Committee Chair: Dr. Victor Breedveld; Committee Member: Dr. Clifford Henderson; Committee Member: Dr. David Rosen; Committee Member: Dr. Peter Ludovice; Committee Member: Dr. Sai Kumar.

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44

Hongsprabhas, Parichat. "Mechanisms of calcium-induced cold gelation of whey protein isolate." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq24409.pdf.

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45

Armstrong, Helen Jane. "Enhanced protein gelation using the Maillard reaction and elevated temperatures." Thesis, University of Nottingham, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240427.

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46

Ide, Nobuhiro. "Studies on Cross-Linking and Gelation Processes in Polymer Systems." Kyoto University, 1998. http://hdl.handle.net/2433/182335.

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47

Salman, Raid Khider. "Gelation and melting point depression in PVDF-based gel electrolytes." Thesis, University of Leeds, 2014. http://etheses.whiterose.ac.uk/6526/.

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This thesis presents the designs and results of experimental investigations into gelation and melting point behaviour for polymer gel electrolytes. The study used one of the most prominent types of materials in the commercial world—polyvinylidene fluoride-based (PVDF) gel electrolytes—focussing on the effects of gelation temperature and gel composition on the properties of its solid electrolytes. While PVDF was used as the polymer matrix, propylene carbonates (PC) and diethyl carbonate (DEC) were used as solvents. Lithium tetrafluoroborate (LiBF4) and lithium bisoxalatoborate (LiBOB) were used

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48

Smykov, I. T., A. V. Severin, and V. E. Bozhevolnov. "Effect of Hydroxyapatite Nanoparticles on Kinetics of Enzymatic Gelation in Milk." Thesis, Sumy State University, 2013. http://essuir.sumdu.edu.ua/handle/123456789/35416.

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We report a result of the research on the effect of hydroxyapatite nanoparticles (nHAP) on the process-es of enzymatic gelation in milk. There has been made a research on the nHAP effect on duration of the ge-lation and its modulus of elasticity. There has been revealed the existence of the process’s bifurcation point, from which it can develop by two different scenarios. There is shown the nHAP’s behavior to involve serum proteins into the process of gelation. When you are citing the document, use the following link http://essuir.sumdu.edu.ua/handle/123456789/35416

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49

Cheuk, Sherwin. "Glucose and Glucosamine Derivatives as Novel Low Molecular Weight Gelators." ScholarWorks@UNO, 2008. http://scholarworks.uno.edu/td/868.

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Low molecular weight gelators (LMWGs) are small molecules that are capable of entrapping solvents to form a gel in organic solvents or aqueous solution. These compounds rely solely on noncovalent forces to form the fibrous networks necessary to entrap a variety of solvents. The organogels and hydrogels thus formed could have applications in a variety of fields from environmental to biological to medicinal. Carbohydrates are ideal starting materials to synthesize LMWGs, because of their natural abundance, dense chirality, and biocompatibility. D-Glucose is the most common monosaccharide and D-

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50

Blazek, Vladimir. "Chemical and Biochemical Factors That Influence the Gelation of Soybean Protein and the Yield of Tofu." Thesis, The University of Sydney, 2008. http://hdl.handle.net/2123/4084.

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Soybeans contain around 40% of high quality protein and 20 % of oil. Soy protein has long been used as ingredients for its emulsification and texturizing properties in a variety of foods, soymilk and tofu being the most popular. Soymilk is essentially a water extract of soybeans and there are many variations on the basic soymilk processing steps. Tofu, or bean curd, is made by coagulating soy milk, and then pressing the resulting curds into blocks. This thesis was mainly devoted to thermal denaturation and coagulation of soy proteins and targeted several selected important factors as they rela

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