Micro-DSC, rheological and NMR investigations of the gelation of gallic acid and xyloglucan

• المؤلفون الرئيسيون: Hirun, Namon, Bao, Hongqian, Li, Lin, Deen, Gulam Roshan, Tantishaiyakul, Vimon
• مؤلفون آخرون: School of Mechanical and Aerospace Engineering
• التنسيق: مقال
• اللغة: English
• منشور في: 2013
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/96674; http://hdl.handle.net/10220/10353

A novel thermoreversible gelling system consisting of tamarind seed xyloglucan (TSX) and gallic acid (GA) was prepared and investigated. The thermal transition temperatures obtained from both micro-DSC and viscoelastic methods were consistent. The hysteresis was observed for the GA–TSX gelling syste...