In polymer chemistry, gelation (gel transition) is the formation of a gel from a system with polymers. [1] [2] Branched polymers can form links between the chains, which lead to progressively larger polymers.

Gelation is a general way to convert a fluid to a solid and has been used since antiquity to produce a variety of foods with distinctive textures. Foods such as gelatin-based desserts are some of the simpler food gels, consisting of a water–gelatin …

The meaning of GELATION is the action or process of freezing.

Mechanics of gelation describes processes relevant to sol-gel process. In a static sense, the fundamental difference between a liquid and a solid is that the solid has elastic resistance against a shearing stress while a liquid does not.

Dec 3, 2021 · Gelation describes the transformation from a liquid or fluid state to a somewhat solid state, well known from daily experience, making, for instance, a jelly pudding.

Mar 11, 2020 · Gelation is a process according to which a sol, or a solution, transforms to a gel. It consists of establishing links between sol particles, or solution molecules, so as to form a 3-dimensional solid network.

Gelation refers to the formation of a three-dimensional network through chemical or physical cross-linking, resulting in the conversion of a dilute or viscous polymer solution into a gel with infinite viscosity. This gel behaves like a highly elastic, rubber-like …

Jul 29, 2024 · The difference between gelation and gelatinization is their process. Gelation occurs when a liquid transforms into a solid or semi-solid state, whereas gelatinization occurs when starch granules are heated in a liquid.

Gelation is the process of forming a gel, which involves the transformation of a liquid into a semi-solid state due to the formation of a three-dimensional network of polymer chains or particles.

Jan 1, 2009 · Gelation is a general way to convert a fluid to a solid and has been used since antiquity to produce a variety of foods with distinctive textures. Foods such as gelatin-based desserts are some of the simpler food gels, consisting of a water–gelatin gel with added sweetener, flavor and color.