Advancements in Gel Science-A Special Issue in Memory of Toyoichi Tanaka

A gel is a state of matter that consists of a three-dimensional cross-linked polymer network and a large amount of solvent. Because of their structural characteristics, gels play important roles in science and technology. The science of gels has attracted much attention since the discovery of the vo...

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Detaylı Bibliyografya
Yazar:	Tokita, Masayuki (auth)
Materyal Türü:	Kitap Bölümü
Baskı/Yayın Bilgisi:	MDPI - Multidisciplinary Digital Publishing Institute 2019
Konular:	delamination n/a fractal analysis buckling artificial hydrogel cartilage frictional property kinetic coefficient paint coating scaling analysis moving boundary picture XRD volume phase transition fracture fatigue crack gelation temperature xerogel swelling of thermosensitive gels copolymerization phase transition dynamics wetting poly (acryl amide) gel swelling sucrose anisotropic shape ice crystallization during rewarming micropipette aspiration microgel crosslink density (density of crosslinks) hydrogel Sephadex® (crosslinked dextran) sol-gel transition thermoresponsive property compression Brunauer-Emmett-Teller theory monomer sequence microcrystallite swelling behavior micrometric confinement wear light scattering X-ray CT co-crosslinking electrophoresis gel hysteresis ice grain effects of electric charge phase separation acrylamide derivative Barrett-Joyner-Halenda analysis temperature xylitol agarose gel spinodal temperature glassy water chemical gel blood coagulation poly(vinyl alcohol) pulse field gradient spin echo method of nuclear magnetic resonance (PFG-NMR) time domain reflectometry (TDR) of dielectric spectroscopy site-bond correlated-percolation model for polymer gelation spinodal decomposition adhesion janus particle wrinkle friction cloud point temperature drying gamma ray sterilization solvent exchange solids content solvent transport heterogeneous gelation dynamics PVA gel hydrogen bond
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Advancements in Gel Science-A Special Issue in Memory of Toyoichi Tanaka

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