Mechanical properties of PNIPAM based hydrogels: A review.

https://tspace.library.utoronto.ca/bitstream/1807/31369/1/Nimmo_Chelsea_M_201111_MSc_thesis.pdf

Diels−Alder Click Cross-Linked Hyaluronic Acid Hydrogels for Tissue Engineering

The terms gels and hydrogels are used interchangeably by food and biomaterials scientists to describe polymeric cross-linked network structures. Gels are defined as a substantially dilute cross-linked system, and are categorised principally as weak or strong depending on their flow behaviour in steady-state (Ferry, 1980). Edible gels are used widely in the food industry and mainly refer to gelling polysaccharides (i.e. hydrocolloids) (Phillips & Williams, 2000). The term hydrogel describes three-dimensional network structures obtained from a class of synthetic and/or natural polymers which can absorb and retain significant amount of water (Rosiak & Yoshii, 1999). The hydrogel structure is created by the hydrophilic groups or domains present in a polymeric network upon the hydration in an aqueous environment. This chapter reviews the preparation methods of hydrogels from hydrophilic polymers of synthetic and natural origin with emphasis on water soluble natural biopolymers (hydrocolloids). Recent advances in radiation cross-linking methods for the preparation of hydrogel are particularly addressed. Additionally, methods to characterise these hydrogels and their proposed applications are also reviewed.

/pdf/hydrogels-methods-of-preparation-characterisation-and-3g2ty7j722.pdf

Hydrogels: Methods of Preparation, Characterisation and Applications

https://www.tissueeng.net/lab/papers/nihms225006.pdf

Modified Gellan Gum hydrogels with tunable physical and mechanical properties.

https://www.tissueeng.net/lab/papers/nihms351627.pdf

The mechanical properties and cytotoxicity of cell-laden double-network hydrogels based on photocrosslinkable gelatin and gellan gum biomacromolecules

New unsaturated derivatives of Xanthan gum: Synthesis and characterization

Superabsorbant hydrogels based on xanthan and poly(vinyl alcohol): 1. The study of the swelling properties

Synthesis and characterization of new unsaturated esters of Gellan Gum

Stimuli-sensitive xanthan derivatives/N-isopropylacrylamide hydrogels: influence of cross-linking agent on interpenetrating polymer network properties.

The paper discusses the results obtained in the study of the β-cyclodextrin esterification reaction with the reactive derivatives of some insaturated organic acids (acryloyle chloride, maleic anhydride), performed under various conditions. It was observed that esterilication occurred not only in the primary, but equally in the secondary hydroxylic groups. The esterification degree increases by the utilization of an acid derivative in excess, by increasing the reaction duration, and in a homogeneous medium, an effect put into evidence by spectral analysis of the reaction products (ATR/FTIR, 1 H RMN, Maldi-Tof Mass Spectroscopy). The reaction cannot be conducted to permit the obtaining of some unique products, but of some mixtures of compounds with different esterification degree.

Mihaela Hamcerencu

Papers

New unsaturated derivatives of Xanthan gum: Synthesis and characterization

Superabsorbant hydrogels based on xanthan and poly(vinyl alcohol): 1. The study of the swelling properties

Synthesis and characterization of new unsaturated esters of Gellan Gum

Stimuli-sensitive xanthan derivatives/N-isopropylacrylamide hydrogels: influence of cross-linking agent on interpenetrating polymer network properties.

Unsaturated esters of cyclodextrin: Synthesis and characterization