Dynamic light scattering by preserved skimmed cow milk: A comparison of two-colour and three-dimensional cross-correlation experiments

Author(s):  
C. Sinn ◽  
R. Niehüser ◽  
E. Overbeck ◽  
T. Palberg
2011 ◽  
Vol 134 (24) ◽  
pp. 244902 ◽  
Author(s):  
C. Haro-Pérez ◽  
G. J. Ojeda-Mendoza ◽  
L. F. Rojas-Ochoa

1999 ◽  
Vol 38 (15) ◽  
pp. 3409 ◽  
Author(s):  
Anthony J. Adorjan ◽  
James A. Lock ◽  
Thomas W. Taylor ◽  
Padetha Tin ◽  
William V. Meyer ◽  
...  

1999 ◽  
Vol 46 (2) ◽  
pp. 303-326 ◽  
Author(s):  
Ekkehard Overbeck ◽  
Christian Sinn

2016 ◽  
Vol 55 (31) ◽  
pp. 8806 ◽  
Author(s):  
Angel B. Zuccolotto-Bernez ◽  
Nasser Ben Braham ◽  
Catalina Haro-Pérez ◽  
Luis F. Rojas-Ochoa

e-Polymers ◽  
2020 ◽  
Vol 21 (1) ◽  
pp. 001-006
Author(s):  
Zhaoyu Guo ◽  
Zhuwei Yao ◽  
Feifei Pan ◽  
Weiyu Cao

AbstractThe rheological properties of PAN/DMSO solution and the size and distribution of PAN coils were studied by rheology and dynamic light scattering (DLS) measurements. It was found that water could be used as a gel accelerator and increase the gel transition temperature Tgel and the storage modulus G′ as well as decrease the damping factor tan δ through rheological measurements. DLS test shows that the average size of PAN coils increases significantly with the increase in gel accelerator content. In addition, the gel accelerator can change the mobility of PAN chains during the cooling process. The results show that the gel accelerator can enhance the entanglement of PAN macromolecular chains and improve the formation of three-dimensional network gel structure, so that PAN solution is more prone to gel transition during the cooling process.


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