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At high polymer concentration a bulk gel was formed.
The strong and elastic bulk gel formed was cut into small pieces.
The effects of bulk gel strength, shearing time, shearing rate, and bulk gel-water ratio on the PDPG particles were systematically analyzed.
Figure 7 shows the degree of syneresis observed in bulk gel samples as a function of aging time.
The discrepancy between a microgel and a bulk gel can be attributed to shear modulus.
a Bulk gel, 2 h; b partial degradation, 4 h; c complete degradation, 6 h Stage I: The cross-linking reaction stage.
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In addition, the bulk gel-water mixing ratio has a slight impact on the prepared PDPG particles.
Presently, preformed gels contain preformed bulk gels, partially preformed gels, and particle gels (Chauveteau et al. 2000, 2001; Bai et al. 2007a, b, 2008).
The changing bulk gelling properties of psyllium polysaccharide by adding Ca2+ was attributed to the change in gel structure.
A good correlation (R2 = 0.89) was obtained between the stress (at 60% strain) of bulk gels and that of GMP.
GMP (sizes < 40 μm) were fabricated from whey protein isolate (WPI /sodium alginate (NaAlg) mixtures by size reduction of bulk gels made by the cold-gelation method.
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