% IMPORTANT: The following is UTF-8 encoded.  This means that in the presence
% of non-ASCII characters, it will not work with BibTeX 0.99 or older.
% Instead, you should use an up-to-date BibTeX implementation like “bibtex8” or
% “biber”.

@ARTICLE{Costanzo:889081,
      author       = {Costanzo, Salvatore and Banc, Amélie and Louhichi, Ameur
                      and Chauveau, Edouard and Wu, Baohu and Morel,
                      Marie-Hélène and Ramos, Laurence},
      title        = {{T}ailoring the {V}iscoelasticity of {P}olymer {G}els of
                      {G}luten {P}roteins through {S}olvent {Q}uality},
      journal      = {Macromolecules},
      volume       = {53},
      number       = {21},
      issn         = {1520-5835},
      address      = {Washington, DC},
      publisher    = {Soc.},
      reportid     = {FZJ-2021-00017},
      pages        = {9470 - 9479},
      year         = {2020},
      abstract     = {We investigate the linear viscoelasticity of polymer gels
                      produced by the dispersion of gluten proteins in
                      water/ethanol binary mixtures with various ethanol contents,
                      from pure water to $60\%$ v/v ethanol. We show that the
                      complex viscoelasticity of the gels exhibits a time/solvent
                      composition superposition principle, demonstrating the
                      self-similarity of the gels produced in different binary
                      solvents. All gels can be regarded as near critical gels
                      with characteristic rheological parameters, elastic plateau,
                      and characteristic relaxation time, which are related to one
                      another, as a consequence of self-similarity, and span
                      several orders of magnitude when changing the solvent
                      composition. Thanks to calorimetry and neutron scattering
                      experiments, we evidence a cosolvency effect with better
                      solvation of the complex polymer-like chains of the gluten
                      proteins as the amount of ethanol increases. Overall, the
                      gel viscoelasticity can be accounted for by a unique
                      characteristic length characterizing the cross-link density
                      of the supramolecular network, which is solvent
                      composition-dependent. On a molecular level, these findings
                      could be interpreted as a transition of the supramolecular
                      interactions, mainly H-bonds, from intra- to interchains,
                      which would be facilitated by the disruption of hydrophobic
                      interactions by ethanol molecules. This work provides a new
                      insight for tailoring the gelation process of complex
                      polymer gels.},
      cin          = {JCNS-4 / JCNS-1 / JCNS-FRM-II / MLZ},
      ddc          = {540},
      cid          = {I:(DE-Juel1)JCNS-4-20201012 / I:(DE-Juel1)JCNS-1-20110106 /
                      I:(DE-Juel1)JCNS-FRM-II-20110218 / I:(DE-588b)4597118-3},
      pnm          = {6215 - Soft Matter, Health and Life Sciences (POF3-621) /
                      6G4 - Jülich Centre for Neutron Research (JCNS) (POF3-623)
                      / 6G15 - FRM II / MLZ (POF3-6G15)},
      pid          = {G:(DE-HGF)POF3-6215 / G:(DE-HGF)POF3-6G4 /
                      G:(DE-HGF)POF3-6G15},
      experiment   = {EXP:(DE-MLZ)KWS3-20140101},
      typ          = {PUB:(DE-HGF)16},
      UT           = {WOS:000592413300029},
      doi          = {10.1021/acs.macromol.0c01466},
      url          = {https://juser.fz-juelich.de/record/889081},
}