Fractal dimensions of kappa-carrageenan gels during gelation and swelling

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dc.contributor.authorKara, Selim
dc.contributor.authorArda, Ertan
dc.contributor.authorPekcan, Onder
dc.date.accessioned2019-06-20T10:49:11Z
dc.date.available2019-06-20T10:49:11Z
dc.date.issued2018
dc.departmentFakülteler, Fen Fakültesi, Fizik Bölümüen_US
dc.description.abstractA photon scattering technique for research on the sol-gel and gel-sol transitions in kappa-carrageenan-water systems with various carrageenan contents (CC) was utilized for characterizing the fractal dimensions during gelation and swelling. It was observed that the scattered photon intensity, I-sc, increased at all temperatures with an increase in the CC when I-sc was monitored against temperature. Additionally, the sol-gel transition temperatures were found to be much lower than the gel-sol transition temperatures, causing hysteresis of the phase transition loops. I-sc increased with an increase in CC at all test temperatures, which is attributed to the formation of a fractal-like carrageenan gel. After drying, the gels were used in swelling experiments where the gels were immersed in water at room temperature, reswelling to the original structure. It was observed that I-sc from the carrageenan gels increased as the CC was increased. The fractal dimension, d, during gelation was found to increase as the gelation temperature was increased. On the other hand, the d values during swelling decreased as the swelling time was increased.en_US
dc.identifier.doi10.1080/00222348.2018.1527506en_US
dc.identifier.endpage731en_US
dc.identifier.issue11-12en_US
dc.identifier.scopus2-s2.0-85058449335en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage715en_US
dc.identifier.urihttps://doi.org/10.1080/00222348.2018.1527506
dc.identifier.urihttps://hdl.handle.net/20.500.14551/4154
dc.identifier.volume57en_US
dc.identifier.wosWOS:000453243100002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francıs Incen_US
dc.relation.ispartofJournal of Macromolecular Scıence Part B-Physıcsen_US
dc.relation.publicationcategoryUluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240608_ID_Qen_US
dc.subjectKappa-Carrageenan Gelen_US
dc.subjectFractal Dimensionen_US
dc.subjectGel Swellingen_US
dc.subjectGel-sol Transitionen_US
dc.subjectHysteresisen_US
dc.subjectPhoton Scattering Techniqueen_US
dc.subjectSol-Gelen_US
dc.subjectScatterıngen_US
dc.subjectAggregatıonen_US
dc.subjectKınetıcsen_US
dc.titleFractal dimensions of kappa-carrageenan gels during gelation and swellingen_US
dc.typeArticleen_US

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