期刊
FOOD HYDROCOLLOIDS
卷 48, 期 -, 页码 94-101出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2015.01.025
关键词
Gel; Swelling; Water holding capacity
The swelling of biopolymer gels is analysed with scaling laws from polymer physics, as an alternative for the classical Flory-Rehner theory. With these scaling laws, holding for polymer concentrations in the semi-dilute regime, experimental data on deswelling of gels can be collapsed to a single universal master curve. The predictions made with the scaling laws are similar to those made with the modified Flory-Rehner, where the osmotic pressure is described with a composition-dependent interaction parameter. For gels in the semi-dilute regime we recommend the use of the scaling laws, because their compact, and universal character. (C) 2015 Elsevier Ltd. All rights reserved.
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