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Journal articles on the topic 'Gelation'

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Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2024

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Alegre-Requena, Juan V., Marleen Häring, Isaac G. Sonsona, Alex Abramov, Eugenia Marqués-López, Raquel P. Herrera, and David Díaz Díaz. "Synthesis and supramolecular self-assembly of glutamic acid-based squaramides." Beilstein Journal of Organic Chemistry 14 (August 6, 2018): 2065–73. http://dx.doi.org/10.3762/bjoc.14.180.

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We describe the preparation and characterization of two new unsymmetrical squaramide-based organogelators. The synthesis of the compounds was carried out by subsequent amine condensations starting from dimethyl squarate. The design of the gelators involved a squaramide core connected on one side to a long aliphatic chain and on the other side to a glutamic acid residue. The gelator bearing the free carboxylic groups showed a lower gelation capacity than its precursor diester derivative. Some selected gels were further studied by infrared spectroscopy, rheology and electron microscopy. Critical gelation concentrations and gel-to-sol transition temperatures were also determined for each case. In addition, the superior squaramide diester gelator was compared with an analogue triazole-based gelator in terms of critical gelation concentration, gelation kinetics and thermal phase transition.

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12

Isseroff, Rebecca, Jerry Reyes, Roshan Reddy, Nicholas Williams, and Miriam Rafailovich. "The Effects of Graphene Oxide and Partially Reduced Graphene Oxide on the Enzymatic Activity of Microbial Transglutaminase in Gelatin." MRS Advances 4, no. 15 (2019): 879–87. http://dx.doi.org/10.1557/adv.2019.89.

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ABSTRACTA significant drawback of enzyme use in industrial applications is its lack of stability. Graphene oxide (GO) has previously been investigated for enzyme immobilization and enhancement of enzymatic catalysis. Microbial transglutaminase (MTG) is an enzyme that is used to modify food proteins, increase durability of textiles, and crosslink hydrogels for drug delivery. We tested the effects of adding GO and partially reduced GO (pRGO) to water solutions of gelatin and then crosslinking it with MTG, measuring both the resulting gelatin modulus and then the time it took for the onset of gelation. We found that the presence of pRGO in a gelatin-MTG-water mixture (when using 0.75 g MTG in 10 ml of gelatin solution) significantly increases the modulus by 60% more than the control. Using this same concentration of MTG, we measured the onset of gelation time and found that pRGO in gelatin solution reduces the onset of gelation time by nearly 50% while inducing a very large increase in viscosity by three orders of magnitude, whereas the addition of GO increases the onset of gelation time by 33% and decreases the viscosity of the gel by more than one order of magnitude. The very large enhancement by pRGO of the viscosity may be due to pRGO’s electron withdrawing ability and/or may also be due to adsorption of gelatin to the pRGO platelets which effectively increases the crosslinking density through non-enzymatic processes assisting the enzymatic activity.

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13

Narayana, Chintam, Ravi Kant Upadhyay, Raman Chaturvedi, and Ram Sagar. "A versatile carbohydrate based gelator for oil water separation, nanoparticle synthesis and dye removal." New Journal of Chemistry 41, no. 6 (2017): 2261–67. http://dx.doi.org/10.1039/c6nj03520e.

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14

Pichayakorn, Wiwat, Suchipha Wannaphatchaiyong, and Wanlapha Saisin. "Preparation Process and Properties of Crosslinked Gelatin Beads for Drug Loading." Advanced Materials Research 1060 (December 2014): 74–78. http://dx.doi.org/10.4028/www.scientific.net/amr.1060.74.

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This study aimed to develop the preparation process of stable gelatin beads for drug loading. Gelatin beads were prepared by either ionotropic gelation or emulsification techniques. Hardening of gelatin beads were done by both cooling and chemical treatments. For ionotropic gelation techniques, aqueous gelatin solution was continuously dropped into cool calcium chloride (CaCl2) or sodium tripolyphosphate (TPP) solution. However, the stable bead particles could not be formed. For emulsification techniques, water in oil (w/o) system was performed using aqueous gelatin solution as dispersed phase and cool soybean oil as dispersion medium, and glutaraldehyde (GAL) might also be used as chemical crosslinking agent. Gelatin type, amount of GAL, and crosslinking time slightly affected the characters of beads formation. Propranolol HCl could be loaded in gelatin beads.

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15

Mehdi-Sefiani, Hanaa, E. Chicardi, A. Romero, and Victor M. Perez-Puyana. "Unveiling the Impact of Gelation Temperature on the Rheological and Microstructural Properties of Type A Gelatin Hydrogels." Polymers 16, no. 13 (June 28, 2024): 1842. http://dx.doi.org/10.3390/polym16131842.

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Gelatin-based hydrogels have garnered significant attention in the fields of drug delivery systems and tissue engineering owing to their biodegradability, biocompatibility, elasticity, flexibility and nontoxic nature. However, there is a lack of information regarding type-A-gelatin-based hydrogels. In this sense, the main aim of this work was the evaluation of the properties of type-A-gelatin-based hydrogel achieved using two different gelation temperatures (4 °C and 20 °C). Thus, the main novelty of this study lies in the analysis of the impact of gelation time on the rheological and microstructural properties of type-A-gelatin-based hydrogels. Moreover, the addition of a drug was also analyzed in order to evaluate the hydrogels’ behavior as a drug delivery system. For this purpose, rheological (strain, frequency sweep tests and flow curves) and microstructural (SEM) characterizations were carried out. The results demonstrated that lowering the gelation temperature improved the rheological properties of the systems, obtaining hydrogels with an elastic modulus of 20 kPa when processing at 4 °C. On the other hand, the increase in the gelation temperature improved the critical strain of the systems at low temperatures. In conclusion, this work showed the feasibility of producing hydrogels with potential application in drug delivery with different properties, varying the testing temperature and incorporating tetracycline into their formulation.

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16

Takahashi, Kazuhiro, Tomoaki Takamoto, and Yasuhiko Tabata. "Preparation of Gelatin Grafted with Lactic Acid Oligomers." Key Engineering Materials 288-289 (June 2005): 441–44. http://dx.doi.org/10.4028/www.scientific.net/kem.288-289.441.

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The objective of this study is to synthesize gelatins grafted with lactic acid oligomer (LAo) and lactic acid oligomer-poly(ethylene glycol)-lactic acid oligomer (LAo-PEG-LAo) triblock copolymers and to examine their gelation behavior. The grafting ratio of LAo-grafted gelatins could be changed by the feed ratio of LAo to the amino groups of gelatin for grafting reaction, while triblock copolymers with different molecular weights of LAo were prepared. The turbidity of LAo-grafted gelatin solution increased with the increased grafting ratio, although the turbidity increase was suppressed by adding guanidine hydrochloride in a dose-dependent manner. The turbidity of LAo-grafted gelatin solution further enhanced by mixing with the solution of triblock copolymers, while the enhanced extent increased with an increase in the LAo molecular weight. A mechanically firm hydrogel was formed by mixing the LAo-grafted gelatin and triblock copolymer at the higher solution concentrations, while the compression strength of the hydrogel became higher as the grafting ratio increased. No hydrogel formation was observed in the presence of guanidine hydrochloride.

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17

Carr, Alistair J., and Peter A. Munro. "Reversible cold gelation of sodium caseinate solutions with added salt." Journal of Dairy Research 71, no. 1 (February 2004): 126–28. http://dx.doi.org/10.1017/s0022029903006629.

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During a study on the effect of addition of monovalent and divalent salts on the apparent viscosity of sodium caseinate solutions (Carr et al. 2002) it was discovered that many of the high viscosity solutions appeared to gel when refrigerated. Furthermore this cold gelation was found to reverse on heating. The phenomenon of reversible cold gelation of caseinate solutions has not been reported. The most well known example of reversible cold gelation is gelatin solutions, but a number of polysaccharides also form gels on cooling, e.g. agarose, pectin and carrageenan (Evans & Wennerstrom, 1994). Whey proteins also gel at 25 °C in the presence of calcium ions, though not in their absence, and this gelation is not reversible (Barbut & Foegeding, 1993).

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18

Guo, Haiying, Tifeng Jiao, Xihai Shen, Qingrui Zhang, Adan Li, and Faming Gao. "Preparation and Characterization of Binary Organogels via Some Azobenzene Amino Derivatives and Different Fatty Acids: Self-Assembly and Nanostructures." Journal of Spectroscopy 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/758765.

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In present work the gelation behaviors of binary organogels composed of azobenzene amino derivatives and fatty acids with different alkyl chains in various organic solvents were designed and investigated. Their gelation behaviors in 20 solvents were tested as new binary organic gelators. It showed that the length of alkyl substituent chains and azobenzene segment have played a crucial role in the gelation behavior of all gelator mixtures in various organic solvents. Longer alkyl chains in molecular skeletons in present gelators are favorable for the gelation of organic solvents. Morphological studies revealed that the gelator molecules self-assemble into different aggregates from lamella, wrinkle, to belt with change of solvents. Spectral studies indicated that there existed different H-bond formation and hydrophobic force, depending on different substituent chains in molecular skeletons. The present work may also give new perspectives for designing new binary organogelators and soft materials.

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19

Jiao, Tifeng, Keren Ma, Xihai Shen, Qingrui Zhang, Xiujin Li, Jingxin Zhou, and Faming Gao. "Self-Assembly and Soft Material Preparation of Binary Organogels via Aminobenzimidazole/Benzothiazole and Acids with Different Alkyl Substituent Chains." Journal of Nanomaterials 2013 (2013): 1–11. http://dx.doi.org/10.1155/2013/762732.

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The gelation behaviors of binary organogels composed of aminobenzimidazole/benzothiazole derivatives and benzoic acid with single-/multialkyl substituent chain in various organic solvents were designed and investigated. Their gelation behaviors in 20 solvents were tested as new binary organic gelators. This 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. Spectral studies indicated that there existed different H-bond formation and hydrophobic force, depending on benzimidazole/benzothiazole segment and alkyl substituent chains in molecular skeletons. The prepared nanostructured materials have wide perspectives and many potential applications in nanoscience and material fields due to their scientific values. The present work may also give new clues for designing new binary organogelators and soft materials.

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20

Ghosh, Dipankar, Matthew T. Mulvee, and Krishna K. Damodaran. "Tuning Gel State Properties of Supramolecular Gels by Functional Group Modification." Molecules 24, no. 19 (September 25, 2019): 3472. http://dx.doi.org/10.3390/molecules24193472.

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The factors affecting the self-assembly process in low molecular weight gelators (LMWGs) were investigated by tuning the gelation properties of a well-known gelator N-(4-pyridyl)isonicotinamide (4PINA). The N―H∙∙∙N interactions responsible for gel formation in 4PINA were disrupted by altering the functional groups of 4PINA, which was achieved by modifying pyridyl moieties of the gelator to pyridyl N-oxides. We synthesized two mono-N-oxides (INO and PNO) and a di-N-oxide (diNO) and the gelation studies revealed selective gelation of diNO in water, but the two mono-N-oxides formed crystals. The mechanical strength and thermal stabilities of the gelators were evaluated by rheology and transition temperature (Tgel) experiments, respectively, and the analysis of the gel strength indicated that diNO formed weak gels compared to 4PINA. The SEM image of diNO xerogels showed fibrous microcrystalline networks compared to the efficient fibrous morphology in 4PINA. Single-crystal X-ray analysis of diNO gelator revealed that a hydrogen-bonded dimer interacts with adjacent dimers via C―H∙∙∙O interactions. The non-gelator with similar dimers interacted via C―H∙∙∙N interaction, which indicates the importance of specific non-bonding interactions in the formation of the gel network. The solvated forms of mono-N-oxides support the fact that these compounds prefer crystalline state rather than gelation due to the increased hydrophilic interactions. The reduced gelation ability (minimum gel concentration (MGC)) and thermal strength of diNO may be attributed to the weak intermolecular C―H∙∙∙O interaction compared to the strong and unidirectional N―H∙∙∙N interactions in 4PINA.

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21

Tsuge, Akihiko, Ryota Kamoto, Daisuke Yakeya, and Koji Araki. "Gelating Abilities of Two-Component System of Catecholic Derivatives and a Boronic Acid." Gels 5, no. 4 (October 22, 2019): 45. http://dx.doi.org/10.3390/gels5040045.

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In the last two decades, various kinds of the low-molecular-weight organogelators (LMOGs) have been investigated in terms of technological applications in various fields as well as their fundamental scientific properties. The process of gelation is generally considered to arise from immobilization of the solvents in the three-dimensional networks formed by the assembly of gelator molecules through weak intermolecular noncovalent interactions. From these points of view a huge number of organogelators have been developed so far. In the course of our research on LMOGs we have noticed a mixture of two gelators could show a different trend in gelation compared to the single gelator. It is well known that the catecholic moiety easily forms cyclic boronate esters with the boronic acid. Thus, we have investigated the two-component system based on cyclic boronate esters formed by the catechols and a boronic acid in terms of the control of gelation capability. Basic gelation properties of the constituent catecholic gelators have also been clarified. The catecholic gelators with the amide unit form no gel by addition of the boronic acid. In contrast, the catecholic gelators with the glutamic acid moiety improve their gelation abilities by mixing with the boronic acid. Furthermore, the gelation ability of the catecholic gelators having the urea unit is maintained after addition of the boronic acid. It has been found that gelation abilities of the catecholic gelators are highly affected by addition of the boronic acid. In terms of practical applications some gels can be obtained by on-site mixture of two kinds of solutions.

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22

Hu, Yongmei, Qingshan Li, Wei Hong, Tifeng Jiao, Guangzhong Xing, and Qilong Jiang. "Characterization of Binary Organogels Based on Some Azobenzene Compounds and Alkyloxybenzoic Acids with Different Chain Lengths." Journal of Spectroscopy 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/970827.

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In this work the gelation behaviors of binary organogels composed of azobenzene amino derivatives and alkyloxybenzoic acids with different lengths of alkyl chains in various organic solvents were investigated and characterized. The corresponding gelation behaviors in 20 solvents were characterized and shown as new binary organic systems. It showed that the lengths of substituent alkyl chains in compounds have played an important role in the gelation formation of gelator mixtures in present tested organic solvents. Longer methylene chains in molecular skeletons in these gelators seem more suitable for the gelation of present solvents. Morphological characterization showed that these gelator molecules have the tendency to self-assemble into various aggregates from lamella, wrinkle, and belt to dot with change of solvents and gelator mixtures. Spectral characterization demonstrated different H-bond formation and hydrophobic force existing in gels, depending on different substituent chains in molecular skeletons. Meanwhile, these organogels can self-assemble to form monomolecular or multilayer nanostructures owing to the different lengths of due to alkyl substituent chains. Possible assembly modes for present xerogels were proposed. The present investigation is perspective to provide new clues for the design of new nanomaterials and functional textile materials with special microstructures.

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23

Goudoulas, Thomas B., Anna Didonaki, Sharadwata Pan, Ehsan Fattahi, and Thomas Becker. "Comparative Large Amplitude Oscillatory Shear (LAOS) Study of Ionically and Physically Crosslinked Hydrogels." Polymers 15, no. 6 (March 21, 2023): 1558. http://dx.doi.org/10.3390/polym15061558.

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Hydrogels are highly versatile and widely applicable materials within various scientific, technological, and food sectors. Alginate and gelatin hydrogels, along with their crafted variations, are possibly the most common ones. However, the ionic crosslinking of alginate-Ca++ is a different gelation mechanism than the physical crosslinking of gelatin. In this work, we prepare alginate-Ca++ hydrogels using individual layer gelation and experimentally evaluate LAOS rheological behavior. We apply shear-stress decomposition using the MITlaos software and obtain the elastic and viscous contributions within the nonlinear response of the individual alginate-Ca++ layer. We compare these results with the nonlinear responses of the gelatin-alginate ex situ individual layer. The strain-sweep patterns are similar, with loss modulus overshoot. The applied shear can destroy the larger-scale structural units (agglomerate/aggregates), resulting in analogous patterns. However, the critical strain points are different. Based on the shear-thickening ratio T of the LAOS analysis, it can be assumed that the common feature of ex situ preparation, i.e., gelation as individual layers, provides a matching bulk microstructure, as the hydrogels differ significantly at a molecular-binding level.

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24

Joshi, Narendra S., Govinda P. Waghulde, Gaurav R. Gupta, and Raju P. Phalak. "Design, Synthesis and Gelation of Low Molecular Weight Organo-Gelators Derived from Oleic Acid via Amidation." Oriental Journal Of Chemistry 37, no. 5 (October 30, 2021): 1109–16. http://dx.doi.org/10.13005/ojc/370514.

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In recent decades, gels have been widely considered for various medicinal purposes and, in particular, wound healing applications. In this regard, amides of oleic acids and 9, 10-dihydroxyoctadecanoic acid are synthesized and characterized with the help of modern analytical tools. Among the mentioned amide frameworks, N-(2-aminoethyl)-oleamide exhibits high order of gelation not only with different organic solvents such as n-hexane and DMSO but also with different edible oils such as sesame oil, mustard oil, coconut oil and citriodora oil. Here, we briefly discuss the optimization of gelation conditions for the synthesized amides as organo-gelator, in addition to that the minimum gelation concentration and gelation temperature have also been studied.

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25

Chen, Xiliang, Yuxi Jia, Sheng Sun, Ligang Feng, and Lijia An. "Performance inhomogeneity of gelatin during gelation process." Polymer 50, no. 25 (November 2009): 6186–91. http://dx.doi.org/10.1016/j.polymer.2009.10.027.

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26

Carvalho, Walter de, and M. Djabourov. "Physical gelation under shear for gelatin gels." Rheologica Acta 36, no. 6 (December 17, 1997): 591–609. http://dx.doi.org/10.1007/s003970050074.

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27

Panouillé, Maud, and Véronique Larreta-Garde. "Gelation behaviour of gelatin and alginate mixtures." Food Hydrocolloids 23, no. 4 (June 2009): 1074–80. http://dx.doi.org/10.1016/j.foodhyd.2008.06.011.

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28

de Carvalho, Walter, and Madeleine Djabourov. "Physical gelation under shear for gelatin gels." Rheologica Acta 36, no. 6 (November 1997): 591–609. http://dx.doi.org/10.1007/bf00367355.

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29

Stauffer, D., and H. F. Eicke. "Simulation of gelation for gelatin in microemulsions." Physica A: Statistical Mechanics and its Applications 182, no. 1-2 (March 1992): 29–32. http://dx.doi.org/10.1016/0378-4371(92)90227-h.

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30

Djabourov, Madeline, Jean Maquet, Hélène Theveneau, Jacques Leblond, and Pierre Papon. "Kinetics of gelation of aqueous gelatin solutions." British Polymer Journal 17, no. 2 (June 1985): 169–74. http://dx.doi.org/10.1002/pi.4980170215.

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31

Guigo, Nathanaël, Nicolas Sbirrazzuoli, and Sergey Vyazovkin. "Gelation on Heating of Supercooled Gelatin Solutions." Macromolecular Rapid Communications 33, no. 8 (February 8, 2012): 698–702. http://dx.doi.org/10.1002/marc.201100748.

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32

Dai, Jinming, Wei Hong, and Youbo Di. "Structure Effect of Diacid/Triacid on Self-Assembly of Binary Organogels Based on Glutamic Acid Amino Derivative." Journal of Nanomaterials 2013 (2013): 1–6. http://dx.doi.org/10.1155/2013/989035.

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The gelation behaviors of binary organogels composed of N-(4-aminobenzoyl)-L-glutamic acid diethyl ester with sebacic acid and citric acid in various organic solvents were designed and investigated. Their gelation behaviors in 20 solvents were tested as new binary organic gelators. It showed that the molecular structures and organic solvents have played a crucial role in the gelation behavior of all gelator mixtures. More carboxyl groups in molecular skeletons in the present mixture gelators are unfavorable for the gelation of organic solvents. The mixture containing sebacic acid can form 5 kinds of organogels, while another mixture containing citric acid can only form 3 kinds of organogels in different solvents. Morphological studies revealed that the gelator molecules self-assemble into different aggregates from wrinkle and belt to fiber with change of solvents. Spectral studies indicated that there existed different H-bond formations and hydrophobic forces, depending on solvents and molecular structures. The as-prepared nanomaterials have wide perspectives in nanoscience and functional textile materials with special microstructures.

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Enrione, Javier, Cielo Char, Marzena Pepczynska, Cristina Padilla, Adrian González-Muñoz, Yusser Olguín, Claudia Quinzio, Laura Iturriaga, and Paulo Díaz-Calderón. "Rheological and Structural Study of Salmon Gelatin with Controlled Molecular Weight." Polymers 12, no. 7 (July 17, 2020): 1587. http://dx.doi.org/10.3390/polym12071587.

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This study explores the molecular structuring of salmon gelatin (SG) with controlled molecular weight produced from salmon skin, and its relationship with its thermal and rheological properties. SG was produced under different pH conditions to produce samples with well-defined high (SGH), medium (SGM), and low (SGL) molecular weight. These samples were characterized in terms of their molecular weight (MW, capillary viscometry), molecular weight distribution (electrophoresis), amino acid profile, and Raman spectroscopy. These results were correlated with thermal (gelation energy) and rheological properties. SGH presented the higher MW (173 kDa) whereas SGL showed shorter gelatin polymer chains (MW < 65 kDa). Raman spectra and gelation energy suggest that amount of helical structures in gelatin is dependent on the molecular weight, which was well reflected by the higher viscosity and G′ values for SGH. Interestingly, for all the molecular weight and molecular configuration tested, SG behaved as a strong gel (tan δ < 1), despite its low viscosity and low gelation temperature (3–10 °C). Hence, the molecular structuring of SG reflected directly on the thermal and viscosity properties, but not in terms of the viscoelastic strength of gelatin produced. These results give new insights about the relationship among structural features and macromolecular properties (thermal and rheological), which is relevant to design a low viscosity biomaterial with tailored properties for specific applications.

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Kasapis, Stefan, Edwin R. Morris, Ian T. Norton, and Allan H. Clark. "Phase equilibria and gelation in gelatin/maltodextrin systems — Part I: gelation of individual components." Carbohydrate Polymers 21, no. 4 (January 1993): 243–48. http://dx.doi.org/10.1016/0144-8617(93)90055-9.

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Liu, Shao Zhu, Wei Li Liu, Zhi Gang Liu, Jing Chang Li, Xiao Chun Zhang, Yu Yan Liu, and Yong Zhen Wang. "A Phase-Selective Supramolecular Gelator as Oil Solidifier." Applied Mechanics and Materials 457-458 (October 2013): 284–87. http://dx.doi.org/10.4028/www.scientific.net/amm.457-458.284.

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A simple sugar-derived supramolecular gelator of 1,6-dicaprylate sorbitan ester was designed and prepared as new oil solidifier. The gelation tests revealed that the gelator can gel or phase-selectively gel fuel oils, edible oils and some organic solvents. And the SEM images showed the structure of 3D fiber network was formed in the process of gelation. What’s more, the rate of oil removal in water was 85% and the recovery rate of spilled oils reached up to 60.29%.

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Du, Zengmin, Ningfeng Li, Yujie Hua, Yong Shi, Chunyan Bao, Hongbo Zhang, Yi Yang, Qiuning Lin, and Linyong Zhu. "Physiological pH-dependent gelation for 3D printing based on the phase separation of gelatin and oxidized dextran." Chemical Communications 53, no. 97 (2017): 13023–26. http://dx.doi.org/10.1039/c7cc08225h.

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Purwanti, Tutiek, Rico Andre Satriawan, and Dewi Melani Hariyadi. "The Effect of the Comparison of Sodium Alginate-Gelatin Levels on Microspheres Characteristics (Produced by Ionic Gelation Method Aerosolized Technique)." International Journal of Drug Delivery Technology 10, no. 02 (June 25, 2020): 301–6. http://dx.doi.org/10.25258/ijddt.10.2.19.

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The aim of this research is to investigate the effect of concentration ratio of sodium alginate-gelatin on the characteristics of microspheres. Microspheres were prepared with ionotropic gelation methods aerosolization technique with sodium alginate and gelatin as polymer matrixes, and calcium chloride (1.5 M) as the cross-linker, and then dried using freeze dryer. The concentration ratio of sodium alginate-gelatin that was used to make microsphere was divided into F1: 2.25:0.25%, F2: 1.75:0.75%, and F3: 1.25:1.25%. Resulting microspheres were characterized in terms of characteristics (yield, particle size, and swelling index). The result showed that there was an increase in yield and particle size, as sodium alginate concentration increased on formula. The statistical test showed the concentration ratio of sodium alginate-gelatine showed a significant meaning different from the yield and particle size. The swelling index shows that the swelling peak of microspheres became more quickly with increased sodium alginate concentration.

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Liao, Lieqiang, Ruidong Liu, Shuwen Hu, Wenting Jiang, Yali Chen, Jinlian Zhong, Xinjian Jia, Huijin Liu, and Xuzhong Luo. "Self-assembled sonogels formed from 1,4-naphthalenedicarbonyldinicotinic acid hydrazide." RSC Advances 12, no. 31 (2022): 20218–26. http://dx.doi.org/10.1039/d2ra01391f.

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Ultrasound-induced gelation of a novel type of gelator, 1,4-naphthalenedicarbonyl- dinicotinic acid hydrazide, is reported. The gelator self-assembled into various architectures in different solvents.

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Martin Torrejon, Virginia, Yanqiu Deng, Guidong Luo, Bingjie Wu, Jim Song, Song Hang, and Dongmei Wang. "Role of Sodium Dodecyl Sulfate in Tailoring the Rheological Properties of High-Strength Gelatin Hydrogels." Gels 7, no. 4 (December 16, 2021): 271. http://dx.doi.org/10.3390/gels7040271.

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Gelatin hydrogels are widely used materials that may require surfactants to adjust their solution’s surface tension for cell attachment, surface adsorption enhancement, or foaming. However, gelatin is a highly surface-active polymer, and its concentrated solutions usually do not require surfactants to achieve low surface tension. However, anionic surfactants, such as sodium dodecyl sulfate (SDS), interact strongly with gelatin to form complexes that impact its hydrogels’ rheological properties, influencing processability and functionality. Nevertheless, there is a lack of systematic research on the impact of these complexes on high gelatin content (i.e., high strength) hydrogels’ rheological properties. In this work, the SDS/gelatin ratio-dependent viscoelastic properties (e.g., gel strength, gelation kinetics, and melting/gelling temperature) of high-strength gelatin hydrogels were investigated using rheology and correlated to surface tension, viscometry, FTIR, and UV-Vis spectrophotometry. SDS–gelatin ratio was proved to be an important factor in tailoring the rheological properties of gelatin hydrogels. The gel strength, gelation kinetics, and melting/gelling temperature of the gelatin hydrogels linearly increased with SDS incorporation up to a maximum value, from which they started to decline. The findings of this work have wide applicability in tailoring the properties of gelatin–SDS solutions and hydrogels during their processing.

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Griffiths, Peter C., David W. Knight, Ian R. Morgan, Amy Ford, James Brown, Ben Davies, Richard K. Heenan, et al. "Gelation or molecular recognition; is the bis-(α,β-dihydroxy ester)s motif an omnigelator?" Beilstein Journal of Organic Chemistry 6 (November 18, 2010): 1079–88. http://dx.doi.org/10.3762/bjoc.6.123.

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Understanding the gelation of liquids by low molecular weight solutes at low concentrations gives an insight into many molecular recognition phenomena and also offers a simple route to modifying the physical properties of the liquid. Bis-(α,β-dihydroxy ester)s are shown here to gel thermoreversibly a wide range of solvents, raising interesting questions as to the mechanism of gelation. At gelator concentrations of 5–50 mg ml−1, gels were successfully formed in acetone, ethanol/water mixtures, toluene, cyclohexane and chloroform (the latter, albeit at a higher gelator concentration). A range of neutron techniques – in particular small-angle neutron scattering (SANS) – have been employed to probe the structure of a selection of these gels. The universality of gelation in a range of solvent types suggests the gelation mechanism is a feature of the bis-(α,β-dihydroxy ester) motif, with SANS demonstrating the presence of regular structures in the 30–40 Å range. A correlation between the apparent rodlike character of the structures formed and the polarity of the solvent is evident. Preliminary spin-echo neutron scattering studies (SESANS) indicated the absence of any larger scale structures. Inelastic neutron spectroscopy (INS) studies demonstrated that the solvent is largely unaffected by gelation, but does reveal insights into the thermal history of the samples. Further neutron studies of this kind (particularly SESANS and INS) are warranted, and it is hoped that this work will stimulate others to pursue this line of research.

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Janowicz, Monika, Sabina Galus, Karolina Szulc, Agnieszka Ciurzyńska, and Małgorzata Nowacka. "Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films." Materials 17, no. 4 (February 17, 2024): 937. http://dx.doi.org/10.3390/ma17040937.

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To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese production, and gelatin from by-products of the processing of slaughtered animals can be obtained. The aim and scope of the investigation were to verify the hypothesis of the research, which assumes that the addition of beef broth to edible gelatin films will affect the gelation processes of the tested film-forming solutions and will allow for the modification of the edible properties of the films obtained based on these solutions. Measurements were carried out to determine the visual parameters, mechanical strengths, surface and cross-sectional structures, FTIR spectra, thermal degradation rates, and hydrophilicities of the prepared gelatin films. The water content, water vapor permeability, and course of water vapor sorption isotherms of the films were also examined, as well as the course of the gelation process for film-forming solutions. The addition of broth to film-forming solutions was found to increase their opacity and color saturation, especially for the ones that were yellow. The films with the addition of broth were more uneven on the surface and more resistant to stretching, and in the case of the selected types of gelatins, they also formed a more stable gel. The broth increased the hydrophilicity and permeability of the water vapor and reduced the water content of the films. The addition of broth enables the practical use of edible films, but it is necessary to modify some features.

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Thomas, M., I. W. Kellaway, and B. E. Jones. "A comparative study of gelatin gelation using photon correlation spectroscopy and a conventional gelation timer." International Journal of Pharmaceutics 27, no. 2-3 (December 1985): 299–309. http://dx.doi.org/10.1016/0378-5173(85)90078-x.

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Padilla, Cristina, Franck Quero, Marzena Pępczyńska, Paulo Díaz-Calderon, Juan Pablo Acevedo, Nicholas Byres, Jonny J. Blaker, William MacNaughtan, Huw E. L. Williams, and Javier Enrione. "Understanding the Molecular Conformation and Viscoelasticity of Low Sol-Gel Transition Temperature Gelatin Methacryloyl Suspensions." International Journal of Molecular Sciences 24, no. 8 (April 19, 2023): 7489. http://dx.doi.org/10.3390/ijms24087489.

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For biomedical applications, gelatin is usually modified with methacryloyl groups to obtain gelatin methacryloyl (GelMA), which can be crosslinked by a radical reaction induced by low wavelength light to form mechanically stable hydrogels. The potential of GelMA hydrogels for tissue engineering has been well established, however, one of the main disadvantages of mammalian-origin gelatins is that their sol-gel transitions are close to room temperature, resulting in significant variations in viscosity that can be a problem for biofabrication applications. For these applications, cold-water fish-derived gelatins, such as salmon gelatin, are a good alternative due to their lower viscosity, viscoelastic and mechanical properties, as well as lower sol-gel transition temperatures, when compared with mammalian gelatins. However, information regarding GelMA (with special focus on salmon GelMA as a model for cold-water species) molecular conformation and the effect of pH prior to crosslinking, which is key for fabrication purposes since it will determine final hydrogel’s structure, remains scarce. The aim of this work is to characterize salmon gelatin (SGel) and salmon methacryloyl gelatin (SGelMA) molecular configuration at two different acidic pHs (3.6 and 4.8) and to compare them to commercial porcine gelatin (PGel) and methacryloyl porcine gelatin (PGelMA), usually used for biomedical applications. Specifically, we evaluated gelatin and GelMA samples’ molecular weight, isoelectric point (IEP), their molecular configuration by circular dichroism (CD), and determined their rheological and thermophysical properties. Results showed that functionalization affected gelatin molecular weight and IEP. Additionally, functionalization and pH affected gelatin molecular structure and rheological and thermal properties. Interestingly, the SGel and SGelMA molecular structure was more sensitive to pH changes, showing differences in gelation temperatures and triple helix formation than PGelMA. This work suggests that SGelMA presents high tunability as a biomaterial for biofabrication, highlighting the importance of a proper GelMA molecular configuration characterization prior to hydrogel fabrication.

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Bache, C., V. J. Anderson, R. A. L. Jones, and A. M. Donald. "The Observation of Hierarchical Structures in Biopolymer Phase Separation : Novel ESEM Contrast Mechanisms." Microscopy and Microanalysis 3, S2 (August 1997): 605–6. http://dx.doi.org/10.1017/s1431927600009910.

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Gelatin and dextran are two water soluble biopolymers of considerable importance in the food industry, both separately and in combination. A solution of gelatin and dextran (∼ 10% total polymer concentration) forms a single phase at high temperatures, and on cooling undergoes phase separation, which may occur simultaneously with the gelation of the gelatin. The exact phase distribution in the final microstructure is dependent on the initial polymer concentrations, and the relative rates of gelation and phase separation. Much work has been done on such systems in the past, using a variety of techniques. Most recently, optical microscopy and small angle light scattering (SALS) have been used to characterise the structure of this particular system, especially for systems at the critical concentration. However due to the constraints imposed by sample preparation, very little Scanning Electron Microscopy (SEM) has been carried out on such systems - freeze drying and the problems of obtaining contrast between the phases without staining make such experiments difficult and sometimes inconclusive.

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Nie, Jiakun, Changjie Jin, Yonghang Liu, Juan Du, Sihao Chen, Yujia Zheng, and Binbin Lou. "PBAT/gelatin hybrid nanofibers based on post-double network bond processing as a promising vascular substitute." RSC Advances 12, no. 34 (2022): 21957–67. http://dx.doi.org/10.1039/d2ra02313j.

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A PBAT/gelatin hybrid nanofibers vascular graft containing 15 wt% gelation (P/G-15) exhibited matched mechanical properties, especially they demonstrate excellent blood compatibility, cellular compatibility, and histocompatibility in rabbit carotid artery model.

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Bode, Franziska, Marcelo Alves da Silva, Paul Smith, Christian D. Lorenz, Seth McCullen, Molly M. Stevens, and Cécile A. Dreiss. "Hybrid gelation processes in enzymatically gelled gelatin: impact on nanostructure, macroscopic properties and cellular response." Soft Matter 9, no. 29 (2013): 6986–99. http://dx.doi.org/10.1039/c3sm00125c.

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Enzymatic cross-linking of gelatin (left) proceeds through cluster growth (red); when combined with physical gelation, clusters are constrained by triple-helices (black), yielding a more ordered and efficient network, favouring cell proliferation.

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Chen, Yali, Zhipeng Xie, Jinlong Yang, and Yong Huang. "Alumina casting based on gelation of gelatine." Journal of the European Ceramic Society 19, no. 2 (February 1999): 271–75. http://dx.doi.org/10.1016/s0955-2219(98)00201-5.

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Silva, Karen Cristina Guedes, Ana Isabel Bourbon, Lorenzo Pastrana, and Ana Carla Kawazoe Sato. "Emulsion-filled hydrogels for food applications: influence of pH on emulsion stability and a coating on microgel protection." Food & Function 11, no. 9 (2020): 8331–41. http://dx.doi.org/10.1039/d0fo01198c.

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Emulsion with gelatinized starch, also composed of alginate and gelatin, showed stability at pH 6, allowing microgels production by ionic gelation. During the in vitro digestion, microgels with the coating layer were more stable.

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Guo, Liang, Ralph H. Colby, Charles P. Lusignan, and Andrew M. Howe. "Physical Gelation of Gelatin Studied with Rheo-Optics." Macromolecules 36, no. 26 (December 2003): 10009–20. http://dx.doi.org/10.1021/ma034266c.

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Djabourov, Madeleine, Jacques Leblond, and Pierre Papon. "Gelation of aqueous gelatin solutions. I. Structural investigation." Journal de Physique 49, no. 2 (1988): 319–32. http://dx.doi.org/10.1051/jphys:01988004902031900.

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