Physical Properties of Hydrogel Prepared from Stereo Complex of Star-Shaped PEG-Polylactide Block Copolymers Exhibiting Temperature-Responsive Sol-Gel Transition as Cellular Scaffold for Tissue Engineering
Fluid gels were formed during the sol-gel transition of biological polysaccharide, which were damaged by the shear field and fails to form a static gel network, and the resulting suspension of gel particles were also called shear gel. Modern food design usually requires both deliciousness and health. The special physical properties of fluid gels allow foods with reduced sugar and salt to maintain good texture and physical properties, so they are of great significance in modern product design. This article reviewed the preparation and latest research progress of fluid gels. It demonstrated their unique application prospects for the modern food industry.
ABSTRACTThe chemical and physical properties of two base-catalyzed silica gels systems were characterized. The sol-gel transition was studied by titration, rheometry, and NMR. Pyrolysis behavior was monitored by TGA and mass spectroscopy. Many characteristics were strikingly similar for the two base-catalyzed systems. However ammonium hydroxide additions resulted in heterogeneities at lower concentrations than ammonium carbonate. Ammonium carbonate enhanced oxidation on pyrolysis.
Dual responsive oligo(lysine)-modified Pluronic F127 hydrogels for drug release of 5-fluorouracil