| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 674234 | Thermochimica Acta | 2012 | 5 Pages |
Abstract
⺠Locust bean gum forms hydrogels by freezing and thawing. ⺠Syneresis was observed when freezing and thawing cycle (n) increased. ⺠Dynamic Young's modulus increased with increasing n. ⺠Non-freezing water content restrained by hydrogels decreased with increasing n. ⺠Strong gel with densely packed network structure formed with increasing n.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Fluid Flow and Transfer Processes
Authors
Mika Iijima, Tatsuko Hatakeyama, Hyoe Hatakeyama,