Effects of concentration, temperature, and pH on chain mobility of gelatin during the early stages of gelation

Iranian Polymer Journal (English Edition)

Volumn 16, Issue 12, 2007, Pages 861-870

  Zandi, Mojgan ^a,b   Mirzadeh, Hamid ^a,c   Mayer, Christian ^b  

^a IRAN POLYMER AND PETROCHEMICAL INSTITUTE   (Iran)

^b UNIVERSITY OF DUISBURG ESSEN   (Germany)

^c AMIRKABIR UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Chain mobility; Gelatin; Gelation; NMR

Indexed keywords

AMINO ACIDS; CONCENTRATION (PROCESS); GELATION; HYDROGEN BONDS; MACROMOLECULES; PH EFFECTS; THERMAL EFFECTS; VISCOSITY;

ELECTROSTATIC REPULSION; SOL-GEL TRANSITION; SPIN-SPIN RELAXATION TIME;

GELS;

EID: 38949195298     PISSN: 10261265     EISSN: 10261265     Source Type: Journal    
DOI: None     Document Type: Article

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