Effects of salts on the sol-gel transition and gel network structure
In this study, the effects of various salt-out salts, salt-in salts and salt mixtures on the sol-gel transition of aqueous methylcellulose (MC) solutions have been studied systematically by means of micro differential scanning calorimetry (micro DSC), rheometry and UV/Vis spectroscopy.
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| Format: | Thesis |
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2008
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| Online Access: | https://hdl.handle.net/10356/5441 |