Elastic anomaly and glass transition in dehydrated egg white gel

Atsushi Nakamura, Kazuhiro Hara, Akihiro Matsumoto, Nobuyasu Hiramatsu

研究成果: ジャーナルへの寄稿記事

5 引用 (Scopus)

抄録

Evolution of the complex elastic stiffness of dehydrated heat-treated egg white gel (DHTEWG) was measured with increasing temperature, from -30 to +170°C, at the rate of 8°C/min. In the measurement, the real component of the complex elastic stiffness decreased markedly and the imaginary component showed a broad peak around the temperature where a thermal anomaly had been observed (Tg; 50°C); furthermore, the elastic loss tangent showed a sharp peak at higher temperatures. Because these characteristics are usually observed in noncrystalline polymers around the glass transition temperature, the occurrence of glass transition in DHTEWG around Tg was confirmed.

元の言語英語
ページ(範囲)4931-4932
ページ数2
ジャーナルJapanese Journal of Applied Physics, Part 1: Regular Papers and Short Notes and Review Papers
37
発行部数9 A
出版物ステータス出版済み - 9 1 1998

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eggs
Glass transition
stiffness
Gels
gels
anomalies
heat
glass
tangents
Stiffness
glass transition temperature
occurrences
Temperature
temperature
polymers
Polymers
Hot Temperature

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Physics and Astronomy(all)

これを引用

Elastic anomaly and glass transition in dehydrated egg white gel. / Nakamura, Atsushi; Hara, Kazuhiro; Matsumoto, Akihiro; Hiramatsu, Nobuyasu.

:: Japanese Journal of Applied Physics, Part 1: Regular Papers and Short Notes and Review Papers, 巻 37, 番号 9 A, 01.09.1998, p. 4931-4932.

研究成果: ジャーナルへの寄稿記事

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