Crystallization of water in some crosslinked gelatins

Thermal expansion characteristics of light-cured dental resins and resin composites

“…Coefficient of linear thermal expansion, a (10 À6 / C) 0-60 C 0 -T g T g -60 C T g ( C) second is accommodated in micro-voids, form clusters, act rather as filler particles and have no effect on polymer's T g [20,30,31]. So the water involved in the antiplasticization effect must be the former and the threshold level observed in the present study is 20.10 mg/ mm 3 or 1.79 wt%.…”

Development and characterization of dialdehyde xanthan gum crosslinked gelatin based edible films incorporated with amino-functionalized montmorillonite

“…Among then, gelatin is the most promising candidate due to its good nutrition characteristic, biodegradability, nontoxicity and low cost (Patil, Mark, Apostolov, Vassileva, & Fakirov, 2000). Unfortunately, the high moisture sensitivity, poor water resistance, poor mechanical properties and low thermal stability of gelatin based materials limit their market applications (Bigi, Cojazzi, Panzavolta, Roveri, & Rubini, 2002;Limpisophon, Tanaka, Weng, Abe, & Osako, 2009;Mu, Guo, Li, Lin, & Li, 2012).…”

Correlations between structural, barrier, thermal and mechanical properties of plasticized gelatin films

“…Since water is the most ubiquitous plasticizer of hydrophilic polymers, it is important to analyze its state and amounts in polymeric matrix in order to evaluate its effects on film properties. Furthermore, in the case of gelatin, water is necessary to allow the rebuilding of the collagen triplehelix structure (Patil, Marka, Apostolovb, Vassilevab, & Fakirovb, 2000).…”