Dispersion of polymeric-coated–silica aerogel particles in unsaturated polyester composites: Effects on thermal-mechanical properties

Halim, Zulhelmi Alif Abdul; Yajid, Muhamad Azizi Mat; Idris, Mohd Hasbullah; Hamdan, Halimaton

doi:10.1080/01932691.2017.1382375

Cited by 14 publications

(2 citation statements)

References 24 publications

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“…The broad peaks at around 3,300–3,400 cm −1 in the aerogels are linked to the stretching of OH groups. The intermolecular and intramolecular hydrogen bonding is related to the polysaccharides, which was investigated from the broad peaks of XG and protein in the spectra of aerogels (Abdul Halim, Mat Yajid, Idris, & Hamdan, 2018). The hydrogen bonding in the polymer entanglement is attributed to the semi‐crystalline structure of the protein, as well as the relatively orderly structure of aerogels.…”

Section: Resultsmentioning

confidence: 99%

Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum

Jaberi

Nia

Naji‐Tabasi³

et al. 2020

Journal of Texture Studies

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Oleogels can be used to provide solid-like properties without using high levels of saturated fatty acids. In this study, the edible oleogels structure developed based on egg white protein (EWP) (5%) and xanthan gum (XG) (0%, 1%, 0.5%, and 0.75% wt/wt) complex by using aerogels system as a template for oleogel preparation. The effect of pH on the EWP-XG mixture indicated the creation of a soluble complex of EWP-XG in pH 5.5. The Fourier-transform infrared spectroscopy confirmed the interaction between EWP and XG. The amount of absorbed oil was considerably higher in EWP-XG aerogels. SEM showed a soft surface in EWP 5% aerogel, which can be the reason for its less oil absorption. The aerogel and oleogel including more XG concentration had a stronger network structure and created more elastic oleogels. The light microscopy images revealed by increasing of XG concentration, the structure of protein gel mesh became more compact and regular. The XRD patterns of the aerogels did not show any clear differences between crystallinity of the samples. Therefore, it can be concluded that the aerogels based on the structuring of EWP-XG complexes have a high potential as a three-dimensional network for the oil absorption and creating oleogel. K E Y W O R D S aerogel, egg white protein, oleogel, soluble complex, xanthan gum 1 | INTRODUCTION There were recent development and great results in the replacement of saturated oils with oleogels (Meng, Qi, Guo, Wang, & Liu, 2018). The organ-gels are the gel networks including gel molecules that entrap the organ solvents such as hexane, benzene, and/or cooking oils through internetwork interactions, for instance, hydrogen and van der Waals bonds. In the food industry, the organ gel is introduced as oleogel to get separated from the systems including organ solvents (Davidovich-Pinhas, Barbut, & Marangoni, 2016). Oleogels result from the liquid oil entrapment in a three-dimensional network with no modifying the chemical properties of the oil (Manzocco et al., 2017). Based on the gelatinization of the organic solutions, molecular weight, molecular compounds, or coarse solvent molecules in the lubricant of the phase arise. Organic edible oil solution is called a firstorder organic solution. For the production of oleogel, a gel-like compound is required to be able to create a three-dimensional network for the entrapment of edible oils. Types of gelation compounds include ethylcellulose, monoglyceride, diglyceride, triglyceride, fatty acids, phytosterol, and waxes (O'Sullivan, Barbut, & Marangoni, 2016). The applications of the oleogels including the production of ice cream, cheese, and confectionery products that saturated fats are applied in their production, to achieve the desired hard tissue (Genot, Kabri, & Meynier, 2013). Another area of study that has attracted attention is the study of the properties of oleogels derived from known materials found in This article was published on AA publication on:

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Section: Resultsmentioning

confidence: 99%

Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum

Jaberi

Nia

Naji‐Tabasi³

et al. 2020

Journal of Texture Studies

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“…To preserve the textural properties of the aerogels, PEG was successfully used as protection layer. Halim et al coated the silica aerogel surface with a PVA film using a bottom spray-Wurster fluidized bed [9]. Coated aerogel particles had a higher compressive strength and thermal stability than uncoated particles.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Hydrodynamic Behavior of Alginate Aerogel Particles in a Laboratory Scale Wurster Fluidized Bed

Akgün

Erkey

2019

Molecules

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The effects of design and operating parameters on the superficial velocity at the onset of circulatory motion and the residence time of alginate aerogel particles in a laboratory scale Wurster fluidized bed were investigated. Several sets of experiments were conducted by varying Wurster tube diameter, Wurster tube length, batch volume and partition gap height. The superficial velocities for Wurster tube with 10 cm diameter were lower than the tube with 8 cm diameter. Superficial velocities increased with increasing batch volume and partition gap height. Moreover, increasing batch volume and partition gap height led to a decrease in the particle residence time in the Wurster tube. The results showed that there is an upper limit for each parameter in order to obtain a circulatory motion of the particles. It was found that the partition gap height should be 2 cm for proper particle circulation. Maximum batch volume for the tube with 10 cm diameter was found as 500 mL whereas maximum batch volume was 250 mL for the tube with 8 cm diameter. The fluidization behavior of the aerogel particles investigated in this study could be described by the general fluidization diagrams in the literature.

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3D Printing in Contemporary Dentistry

Golubovíć

Mitrović²,

Mitrović

2022

Experimental Research and Numerical Simulation in Applied Sciences

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Dispersion of polymeric-coated–silica aerogel particles in unsaturated polyester composites: Effects on thermal-mechanical properties

Cited by 14 publications

References 24 publications

Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum

Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum

Investigation of Hydrodynamic Behavior of Alginate Aerogel Particles in a Laboratory Scale Wurster Fluidized Bed

3D Printing in Contemporary Dentistry

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