Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel
In this article we present data related to the original research articles ‘Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel’ (Gravelle et al., 2021) and ‘The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gel...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-10-01
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| Series: | Data in Brief |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352340921006922 |
| _version_ | 1819259796903165952 |
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| author | Andrew J. Gravelle Alejandro G. Marangoni |
| author_facet | Andrew J. Gravelle Alejandro G. Marangoni |
| author_sort | Andrew J. Gravelle |
| collection | DOAJ |
| description | In this article we present data related to the original research articles ‘Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel’ (Gravelle et al., 2021) and ‘The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels’ (Gravelle and Marangoni, 2021). The small deformation elastic (Young's) modulus and large deformation fracture behavior of emulsion-filled composite gelatin gels are reported as a function of filler volume fraction (ϕf = 0 – 0.32). Homogeneous and heterogeneous network architectures were achieved by varying electrostatic interactions between matrix and filler. The effect of emulsion droplet physical state (solid fat or liquid oil) and gelator concentration (2, 4, 6, or 8% gelatin) were also evaluated. The reported elastic modulus, and fracture properties were obtained from large deformation uniaxial compression tests. Power law scaling behavior was identified for the elastic modulus as a function of both ϕf and gelator concentration, which are also reported. This data is relevant to the evaluation of network properties on the applicability of small deformation particle reinforcement theories and models describing the fracture mechanics of filled composites such as fat-filled food systems. |
| first_indexed | 2024-12-23T19:15:43Z |
| format | Article |
| id | doaj.art-8c62de86ccf3408795a16fbff42c3c61 |
| institution | Directory Open Access Journal |
| issn | 2352-3409 |
| language | English |
| last_indexed | 2024-12-23T19:15:43Z |
| publishDate | 2021-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Data in Brief |
| spelling | doaj.art-8c62de86ccf3408795a16fbff42c3c612022-12-21T17:34:19ZengElsevierData in Brief2352-34092021-10-0138107410Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gelAndrew J. Gravelle0Alejandro G. Marangoni1Corresponding author.; Department of Food Science, University of Guelph, Guelph, ON, CanadaDepartment of Food Science, University of Guelph, Guelph, ON, CanadaIn this article we present data related to the original research articles ‘Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel’ (Gravelle et al., 2021) and ‘The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels’ (Gravelle and Marangoni, 2021). The small deformation elastic (Young's) modulus and large deformation fracture behavior of emulsion-filled composite gelatin gels are reported as a function of filler volume fraction (ϕf = 0 – 0.32). Homogeneous and heterogeneous network architectures were achieved by varying electrostatic interactions between matrix and filler. The effect of emulsion droplet physical state (solid fat or liquid oil) and gelator concentration (2, 4, 6, or 8% gelatin) were also evaluated. The reported elastic modulus, and fracture properties were obtained from large deformation uniaxial compression tests. Power law scaling behavior was identified for the elastic modulus as a function of both ϕf and gelator concentration, which are also reported. This data is relevant to the evaluation of network properties on the applicability of small deformation particle reinforcement theories and models describing the fracture mechanics of filled composites such as fat-filled food systems.http://www.sciencedirect.com/science/article/pii/S2352340921006922Emulsion-filled gelsComposite gelsElastic modulusFracture mechanicsGelatinNetwork architecture |
| spellingShingle | Andrew J. Gravelle Alejandro G. Marangoni Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel Data in Brief Emulsion-filled gels Composite gels Elastic modulus Fracture mechanics Gelatin Network architecture |
| title | Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel |
| title_full | Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel |
| title_fullStr | Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel |
| title_full_unstemmed | Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel |
| title_short | Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel |
| title_sort | dataset on the small and large deformation mechanical properties of emulsion filled gelatin hydrogels as a model particle filled composite food gel |
| topic | Emulsion-filled gels Composite gels Elastic modulus Fracture mechanics Gelatin Network architecture |
| url | http://www.sciencedirect.com/science/article/pii/S2352340921006922 |
| work_keys_str_mv | AT andrewjgravelle datasetonthesmallandlargedeformationmechanicalpropertiesofemulsionfilledgelatinhydrogelsasamodelparticlefilledcompositefoodgel AT alejandrogmarangoni datasetonthesmallandlargedeformationmechanicalpropertiesofemulsionfilledgelatinhydrogelsasamodelparticlefilledcompositefoodgel |