gelation


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Related to gelation: gelation time

gelation

 [jĕ-la´shun]
conversion of a sol into a gel.

ge·la·tion

(jĕ-lā'shŭn),
1. In colloidal chemistry, the transformation of a sol into a gel.
2. The solidification of a liquid by cold temperatures.

gelation

The process of forming a gel by cooling or freezing.

ge·la·tion

(jĕ-lā'shŭn)
colloidal chemistry The transformation of a solution into a gel.
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References in periodicals archive ?
Therefore, the objectives of this study were to: i) evaluate the thermal gelation properties and level of thermal protein denaturation of actomyosin extracted from normal and PSE-like chicken breast meat, and ii) investigate changes in the molecular forces during thermal-induced gelling formation to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat.
The paper deals with the design, synthesis, characterization and gelation studies of simplest [alpha]- amino acid (Glycine) derivatives.
The synergy of the above two aspects made the material an excellent oil-gelling performance, i.e., the aggregation-induced gelation (AIG), in macro-scale.
The gel matrix that is obtained by ionic gelation is characterized by low mechanical resistance and high porosity and some strategies, such as the coating of microparticles with a polyelectrolyte having an opposite charge to that possessed by the gel, have been proposed to improve this functionality through electrostatic interactions (WANDREY et al., 2010).
[13] investigated the gelation and demixing behavior of PSF and poly(ether sulfone) (PES) amorphous polymers in a mixture of different solvents and water as nonsolvent.
Gelation time of the formulation are determined using test-tube inverting method.
They have longer gelation times and high thermal stability at high temperatures than coordinated ionic bonding in inorganically crosslinked gel [17, 24].
Saurel, "Interactions in casein micelle--pea protein system (part II): mixture acid gelation with glucono-5-lactone," Food Hydrocolloids, vol.
The process of gel formation by whey protein itself can be done in two ways, namely, heat and cold gelation.
Scientists at Oregon State University examined the gelation behavior involved in mixing surimi and FPI at different ratios.
The study also focuses on riboflavin cross-linking and pH before, during and after gelation and directly correlated these findings to printability.
Functional properties such as water and oil absorption capacities, least gelation concentration [19], and bulk density [20] of commercial and extracted [beta]-glucan were determined according to their respective procedures.