Stress-free Gel

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Stress-free Gel

Researchers at The University of Tokyo studied a new mechanism of gelation using colloidal particles. By delaying the formation of gel networks after rigid-cluster formation, the final structure had less mechanical stress, leading to new gel production methods.

2020.10.08

Press Release

Stress-free Gel

Researchers at The University of Tokyo find a new type of formation of gels with less internal mechanical stress by controlling particle interactions, with implications for food preparation and our knowledge of intracellular gelation