Eleonora Amici

TL;DR: The current study focuses on the effects of the molecular weight on the mechanical behavior of agarose gels, and it can be suggested that below a limiting molecular weight a percolating network will not be formed, as suggested by the Cascade model.

TL;DR: In this paper, the use of sucrose solutions as a binary solvent for the agarose biopolymer is investigated over a broad range of concentration, and it is shown that the addition of Sucrose results in a less heterogeneous gel network though the aggregation of helices into fibres is still present.

TL;DR: Thermal, mechanical, turbidity, and microscope evidence is provided which strongly suggests molecular interpenetrating network (IPN) formation by mixtures of the bacterial and seaweed polysaccharides gellan and agarose.

TL;DR: Thermal, mechanical, turbidity, and microscope evidence is provided which strongly suggests molecular interpenetrating network (IPN) formation by mixtures of the seaweed polysaccharides agarose and kappa-carrageenan.

TL;DR: In this paper, aqueous cold-set gels from mixtures of agarose and sodium gellan have been characterised structurally and mechanically using optical and electron microscopy, turbidity measurements, differential scanning calorimetry, mechanical spectroscopy and compression testing.