Abstract
The appearance and the very particular consistency of solid gelatin are well known since it is very widely used in the food industry. Gelatin is a solid phase with specific properties; it is easily deformed under weak pressure, but the deformation ceases when the pressure stops, and it is homogeneous: it is a gel. We can say that it is a disordered phase or a soft substance. There are a great number of examples of gel phases more or less similar to gelatin. One finds gelled milks, in the food industry, and paints and cosmetics which are gels. There are numerous applications of gels. For example, gelatin is used to lay down the light-sensitive emulsion on the photographic films.
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© 2002 Springer-Verlag Berlin Heidelberg
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Papon, P., Leblond, J., Meijer, P.H.E. (2002). Gelation and Transitions in Biopolymers. In: The Physics of Phase Transitions. Advanced Texts in Physics. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-04989-1_6
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DOI: https://doi.org/10.1007/978-3-662-04989-1_6
Publisher Name: Springer, Berlin, Heidelberg
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