Journal ArticleDOI
Characterization of crosslinked guar by thermal analysis
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TLDR
Guar gum was crosslinked with increasing amounts of glutaraldehyde (GA), and the resulting crosslinked products were analyzed by differential scanning calorimetry (DSC), thermal gravimetric analysis (TGA) and wide-angle X-ray diffraction (WAXD) to determine the influence of crosslinking on the polysaccharide structure as mentioned in this paper.About:
This article is published in Carbohydrate Research.The article was published on 1999-03-15. It has received 46 citations till now. The article focuses on the topics: Differential scanning calorimetry & Thermal stability.read more
Citations
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Journal ArticleDOI
Thermal Analysis of Chitosan Based Networks
C.G.T. Neto,José A. Giacometti,Aldo Eloizo Job,Fabio Cop Ferreira,J.L.C. Fonseca,Marta Pereira +5 more
TL;DR: In this article, two kinds of material were studied: chitosan cross-linked with glutaraldehyde and in a blend with PEO, and the in?uence of cross-linking and PEO addition on thermal properties of the resulting materials were analyzed by TG/DTG, DSC and DMTA.
Journal ArticleDOI
Synthesis and characterization of carboxymethyl guar gum and rheological properties of its solutions
TL;DR: Carboxymethyl guar gum was synthesized with a simple dry and multi-step method for the first time as a product of the reaction of Guar gum and monochloroacetic acid in the presence of sodium hydroxide as mentioned in this paper.
Journal ArticleDOI
Chitosan-glutaraldehyde copolymers and their sorption properties
TL;DR: This study reports the preparation of chitosan-glutaraldehyde (Chi-Glu) copolymers at modified reaction conditions such as the temperature prior to gelation, pH, and reagent ratios, with evidence of self-polymerized glutaraldehyde.
Journal ArticleDOI
High-resolution nuclear magnetic resonance spectroscopy studies of polysaccharides crosslinked by sodium trimetaphosphate: a proposal for the reaction mechanism.
TL;DR: An NMR spectroscopy study of the postulated crosslinking mechanism of sodium trimetaphosphate on polysaccharides is reported using methyl alpha-D-glucopyranoside as a model to detect the various species formed and to obtain the crossl linking density of STMP-polysaccharide hydrogels.
Journal ArticleDOI
Low viscosity hydrogel of guar gum: preparation and physicochemical characterization.
Pablyana L.R. Cunha,Rondinelle Ribeiro Castro,Francisco Airton Castro Rocha,Regina C.M. de Paula,Judith P.A. Feitosa +4 more
TL;DR: The low viscosity, the small amount of remained glutaraldehyde, and the thermal stability indicates that the guar hydrogel has potential to be applied as biomaterial with specific rheological requirements.
References
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Journal ArticleDOI
Effect of the morphology of hydrophilic polymeric matrices on the diffusion and release of water soluble drugs
TL;DR: In this article, drug release mechanisms from, and diffusion processes in hydrophilic crosslinked polymeric systems were investigated in two macromolecular states: in the glassy and rubbery states during the early part of countercurrent water diffusion, and in the rubbery state after thermodynamic equilibrium between the network and the surrounding dissolution medium (water) was attained.
Journal ArticleDOI
In Vitro Evaluation of Calcium Pectinate: A Potential Colon-Specific Drug Delivery Carrier
TL;DR: Findings indicate the potential of CaP, compressed into tablets with insoluble drug, to serve as a specific drug delivery system to the colon.
Journal ArticleDOI
Approaches and Opportunities in Colon-Specific Drug Delivery
TL;DR: A surge of research activity in the new area of colon-specific drug delivery systems is reviewed and some possible therapeutic opportunities in this field are suggested.
Journal ArticleDOI
The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream
TL;DR: In this article, the effect of stabilizers on ice crystals in ice cream was demonstrated by low temperature scanning electron microscopy, which showed that the initial ice crystal size and the rate of growth after 24 wk of storage at abusive temperatures were smaller in stabilized ice creams than in unstabilized ice cream.
Journal ArticleDOI
Thermal behaviour of carbohydrates studied by heat flow calorimetry
A. Raemy,T. F. Schweizer +1 more
TL;DR: The technique of heat flow calorimetry was used to study the thermal behavior of different carbohydrates between 20°C and 270°C as mentioned in this paper, and the results showed that exothermic reactions due to thermal decomposition occurred varied widely depending on the type of carbohydrate investigated.
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