On the gelation of humins: from transient to covalent networks-Reference-Cited by-同舟云学术

On the gelation of humins: from transient to covalent networks

Published:2023 Issue:15 Volume:19 Page:2801-2814
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Cerdan Kenneth¹^ORCID,Gandara-Loe Jesus²,Arnauts Giel²,Vangramberen Vedran¹,Ginzburg Anton³,Ameloot Rob²^ORCID,Koos Erin¹^ORCID,Van Puyvelde Peter¹

Affiliation:

1. Department of Chemical Engineering, Soft Matter, Rheology and Technology (SMaRT), KU Leuven, Celestijnenlaan 200J, 3001 Heverlee, Belgium

2. Department of Microbial and Molecular Systems, Centre for Membrane Separation, Adsorption, Catalysis and Spectroscopy, KU Leuven, Celestijnenlaan 200J, 3001 Heverlee, Belgium

3. Department of Chemical Engineering, Soft Matter, Rheology and Technology (SmaRT), Wetenschapspark 27, 3590 Diepenbeek, Belgium

Abstract

Humins’ gel structure combines physical and chemical crosslinks, with temperature dictating their properties. A change from a supramolecular to a covalently crosslinked network is observed, and the resulting stage of polymerization greatly influences material properties.

Funder

Fonds Wetenschappelijk Onderzoek

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2023/SM/D2SM01506D

Reference76 articles.

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