The Experts below are selected from a list of 9 Experts worldwide ranked by ideXlab platform
A E Hamielec - One of the best experts on this subject based on the ideXlab platform.
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control of network Structure in Emulsion crosslinking copolymerization
Polymer International, 1993Co-Authors: Hidetaka Tobita, A E HamielecAbstract:A kinetic model for network Structure development during crosslinking copolymerization of vinyl and divinyl monomer is proposed. The model calculations suggest that polymer networks synthesized by free-radical copolymerization are, in general, inhomogeneous at least on a microscopic scale. By application of the same kinetic parameters as those for bulk polymerizations, it was found that the crosslinking density of the polymers formed in the earlier stages of polymerization is very high in Emulsion polymerizations and polymer networks tend to be highly heterogeneous. Homogeneous networks cannot be formed even under Flory's simplifying assumptions for vinyl/divinyl copoymerization in Emulsion polymerizations
Hidetaka Tobita - One of the best experts on this subject based on the ideXlab platform.
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control of network Structure in Emulsion crosslinking copolymerization
Polymer International, 1993Co-Authors: Hidetaka Tobita, A E HamielecAbstract:A kinetic model for network Structure development during crosslinking copolymerization of vinyl and divinyl monomer is proposed. The model calculations suggest that polymer networks synthesized by free-radical copolymerization are, in general, inhomogeneous at least on a microscopic scale. By application of the same kinetic parameters as those for bulk polymerizations, it was found that the crosslinking density of the polymers formed in the earlier stages of polymerization is very high in Emulsion polymerizations and polymer networks tend to be highly heterogeneous. Homogeneous networks cannot be formed even under Flory's simplifying assumptions for vinyl/divinyl copoymerization in Emulsion polymerizations
Wim G Bouwman - One of the best experts on this subject based on the ideXlab platform.
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effect of processing on droplet cluster Structure in Emulsion gels
Food Hydrocolloids, 2007Co-Authors: Franck P Duval, Wim G BouwmanAbstract:Abstract The fat droplet cluster Structure in acidified and neutral Emulsion gels is investigated after storage at fixed temperature or after temperature cycling. Amongst other techniques, the novel non-invasive Spin-echo Small-angle Neutron Scattering (SESANS) technique is applied to probe the Structure of Emulsion droplet aggregates up to a length scale of ∼10 μm. The SESANS data show that fat droplet clusters in non-cycled Emulsions become smaller with increasing homogenisation pressure (next to the droplets themselves getting smaller as well), and that the Emulsion gel becomes more homogeneous as a result. Upon temperature-cycling, it is found that the fat droplet clusters increase in size (next to the droplets themselves getting larger as well). The presence of these more lumpy aggregates is not the direct cause of the higher firmness of the Emulsion gels, but the rearrangement process itself may promote the partial coalescence that causes an increase in firmness of these Emulsion gels upon temperature-cycling.
Franck P Duval - One of the best experts on this subject based on the ideXlab platform.
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effect of processing on droplet cluster Structure in Emulsion gels
Food Hydrocolloids, 2007Co-Authors: Franck P Duval, Wim G BouwmanAbstract:Abstract The fat droplet cluster Structure in acidified and neutral Emulsion gels is investigated after storage at fixed temperature or after temperature cycling. Amongst other techniques, the novel non-invasive Spin-echo Small-angle Neutron Scattering (SESANS) technique is applied to probe the Structure of Emulsion droplet aggregates up to a length scale of ∼10 μm. The SESANS data show that fat droplet clusters in non-cycled Emulsions become smaller with increasing homogenisation pressure (next to the droplets themselves getting smaller as well), and that the Emulsion gel becomes more homogeneous as a result. Upon temperature-cycling, it is found that the fat droplet clusters increase in size (next to the droplets themselves getting larger as well). The presence of these more lumpy aggregates is not the direct cause of the higher firmness of the Emulsion gels, but the rearrangement process itself may promote the partial coalescence that causes an increase in firmness of these Emulsion gels upon temperature-cycling.
Seonggeun Oh - One of the best experts on this subject based on the ideXlab platform.
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preparation of poly nipam grafted hybrid silica particles with hollow Structure in Emulsion
Journal of Industrial and Engineering Chemistry, 2010Co-Authors: Changyong Park, Chul Oh, Seonggeun OhAbstract:Abstract The successful preparation of hybrid silica particles was studied using 3-(trimethoxysilyl)propyl methacrylate (TMPM) and poly(N-isopropylacrylamide) (poly-(NIPAM)) in W/O (water-in-oil) Emulsion. in general, hollow silica materials were made using a template method that was needed a process of template removal. However, in this paper, hollow particles grafted with organic materials were synthesized directly and the Structure of particles was controlled by adjusting ratio of reactants. A large amount of thermo-responsive polymer such as poly-(NIAPM) can be formed at the surface of hollow silica particles because silica substrates have many methacrylate functional groups at surfaces. Detailed characterization of the hybrid silica particles was investigated using scanning electron microscopy (SEM), transmission electron microscopy (TEM), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC) to elucidate the morphologies and properties of the hybrid silica particles.
