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The effect of saccharides on equilibrium swelling of thermo-responsive gels
Mechanical and optical properties of thermo-responsive (TR) gels change drastically at their volume phase transition temperature. As the critical temperature is strongly affected by the presence of small amounts of additives in aqueous solutions, TR gels can be employed as sensors for detection and...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9088206/ https://www.ncbi.nlm.nih.gov/pubmed/35547557 http://dx.doi.org/10.1039/d0ra05845a |