Table 3 (continued)
Polymeric precursor (its
concentration in the
feed)
Solvent
Conditions of cryotropic gel formation
What was done and reported References
Freezing
temperature
Frozen
storage
duration
Thawing
rate
Number of freeze–
thaw cycles
(
C)
(h)
(
C/min)
Locust bean gum
(0.5–3 g/dL)
Water; aqueous
solutions of urea,
NaCl, Na
2 SO
4
À10 to
À30
18
3.00;
0.30;
0.03
1
Study of the nature of
interchain links in the
junction knots of 3D
polymeric network;
revealing the influence
of the cryogenic process
conditions on the physicochemical properties of
final cryogels
[288]
(2 wt%)
Water
À20 to
À60
1.5
1; 3; 7;
10
1
Study of the freezing and
thawing rates influence
on the mechanical properties of the gum-based
cryogels
[289]
(1 wt%)
Aqueous solutions of
glucose, fructose,
sucrose or
sorbitol
À20
24
À
1
Study of carbohydrates
influence on the rheological properties of the
gum-based cryogels,
evaluation of the gum
molecular weight influence on the physicochemical characteristics
of resulting cryogels
[290]
26
V.I. Lozinsky