|Title||Biopolymer gel swelling analysed with scaling laws and Flory-Rehner theory|
|Author(s)||Sman, R.G.M. van der|
|Source||Food Hydrocolloids 48 (2015). - ISSN 0268-005X - p. 94 - 101.|
FBR Food Technology
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||Gel - Swelling - Water holding capacity|
The swelling of biopolymer gels is analysed with scaling laws from polymer physics, as an alternative for the classical Flory-Rehner theory. With these scaling laws, holding for polymer concentrations in the semi-dilute regime, experimental data on deswelling of gels can be collapsed to a single universal master curve. The predictions made with the scaling laws are similar to those made with the modified Flory-Rehner, where the osmotic pressure is described with a composition-dependent interaction parameter. For gels in the semi-dilute regime we recommend the use of the scaling laws, because their compact, and universal character.