 | Djabourov M. Physical gels from biological and synthetic polymers / M.Djabourov, K.Nishinari, S.B.Ross-Murphy. - Cambridge; New York: Cambridge univ. press, 2013. - ix, 356 p.: ill. - Пер. загл.: Получение физических гелей из биол. и синтетических полимеров. - ISBN 978-0-521-76964-8
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Preface ........................................................ ix
1 Introduction ................................................. 1
1.1 Gels from colloidal and polymer networks: a brief
survey .................................................. 1
1.2 Structural characteristics and their study .............. 3
1.3 Non-physical gels ....................................... 6
1.4 Physical gels ........................................... 8
1.5 Outline of the book .................................... 12
References .................................................. 16
Bibliography ................................................ 17
2 Techniques for the characterization of physical gels ........ 18
2.1 Introduction ........................................... 18
2.2 Scattering techniques .................................. 18
2.3 Calorimetric studies ................................... 26
2.4 Microscopy of gel networks ............................. 33
2.5 Rheological characterization ........................... 40
2.6 Role of numerical simulations .......................... 52
2.7 Conclusions ............................................ 61
References .................................................. 61
3 The sol-gel transition ...................................... 64
3.1 Flory-Stockmayer ('classical') theory .................. 64
3.2 Percolation model ...................................... 66
3.3 Percolation and phase transitions ...................... 72
3.4 Percolation and gelation ............................... 75
3.5 Experimental investigations of gelation transitions .... 80
3.6 Eldridge-Ferry method .................................. 87
3.7 Critical gel concentration ............................. 88
3.8 Zipper model ........................................... 90
3.9 Liquid crystal gels .................................... 91
3.10 Conclusions ............................................ 93
References .................................................. 94
4 General properties of polymer networks ...................... 97
4.1 Chemically cross-linked networks and gels .............. 98
4.2 Theories of rubber elasticity ......................... 102
4.3 Swelling of gels ...................................... 104
4.4 Transient networks .................................... 109
4.5 Conclusions ........................................... 122
References ................................................. 122
5 Ionic gels ................................................. 124
5.1 Introduction .......................................... 124
5.2 Molecular characteristics of polyelectrolytes ......... 125
5.3 Polyelectrolyte theories .............................. 126
5.4 Gelation of carrageenans and gellans .................. 127
5.5 Gelation of alginates and pectins ..................... 144
5.6 Xanthan ............................................... 149
5.7 Chitin and chitosan ................................... 151
5.8 Conclusions ........................................... 152
References ................................................. 152
6 Hydrophobically associated networks ........................ 156
6.1 Introduction .......................................... 156
6.2 The hydrophobic effect ................................ 156
6.3 Hydrophobically modified water-soluble polymers ....... 161
6.4 Rheology of associating polymers ...................... 167
6.5 Interaction with surfactants .......................... 170
6.6 Thermogelation or phase separation? ................... 173
6.7 Conclusions ........................................... 180
References ................................................. 180
7 Helical structures from neutral biopolymers ................ 182
7.1 Introduction .......................................... 182
7.2 Gelatin ............................................... 182
7.3 Agarose ............................................... 208
7.4 Comparison between helical type networks .............. 217
7.5 Conclusions ........................................... 219
References ................................................. 220
8 Gelation through phase transformation in synthetic and
natural polymers ........................................... 222
8.1 Introduction .......................................... 222
8.2 'Crystallization'-induced gelation:
poly(vinylchloride) (PVC) gels ........................ 223
8.3 Gelation in the absence of crystallization ............ 230
8.4 Stereo-complexation and conformational changes:
isotactic and syndiotactic PMMA gels .................. 239
8.5 Cryogels of poly(vinyl alcohol) (PVA) ................. 245
8.6 Cryogels from polysaccharides ......................... 251
8.7 Conclusions ........................................... 253
References ................................................. 254
9 Colloidal gels from proteins and peptides .................. 256
9.1 Introduction .......................................... 256
9.2 Colloidal gels formed from partially denatured
proteins .............................................. 257
9.3 Gels from milk proteins ............................... 265
9.4 Fibrillar gels formed from partially denatured
proteins .............................................. 269
9.5 Specific assemblies from peptides and proteins ........ 277
9.6 Conclusions ........................................... 282
References ................................................. 282
10 Mixed gels ................................................. 287
10.1 Introduction .......................................... 287
10.2 Equilibrium thermodynamics ............................ 289
10.3 Phase dynamics: nucleation and growth versus
spinodal decomposition ................................ 290
10.4 Gels involving segregative phase separation ........... 298
10.5 Filled gels ........................................... 309
10.6 Gels involving molecular ('synergistic')
interactions .......................................... 310
10.7 Conclusions ........................................... 322
References ................................................. 322
11 Innovative systems and applications ........................ 326
11.1 Innovative systems .................................... 326
11.2 Food and cosmetic applications ........................ 334
11.3 Biomedical applications ............................... 336
11.4 Conclusions ........................................... 351
References ................................................. 351
Index ......................................................... 353
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