Investigation of the sol-gel transition of gelatin using terahertz time-domain spectroscopy
作者： Shunsuke Kawabe , Munetoshi Seki , Hitoshi Tabata
DOI: 10.1063/1.4870954
关键词:
摘要: The sol-gel transition temperature of gelatin is determined using viscoelasticity measurement and terahertz time-domain spectroscopy. From the results measurement, to be 30–32 °C, it strongly depended on concentration. However, spectroscopy indicates a particular 36 °C. A distinction these temperatures attributed difference in structural changes detected by measurements.
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