Chin. J. Org. Chem. ›› 2011, Vol. 31 ›› Issue (12): 1997-2008. Previous Articles     Next Articles




  1. (1襄樊学院化学工程与食品科学学院 襄樊 441053)
    (2南昌航空大学环境与化学工程学院 南昌 330063)
  • 收稿日期:2010-12-19 修回日期:2011-03-29 发布日期:2011-06-10
  • 通讯作者: 彭强

Progress in Ultrasound-Induced Gelation

Hou Qiufei1 Peng Qiang*,1,2 Wang Yanling1 Zhao Kun1 Li Benlin1   

  1. (1 College of Chemical Engineering and Food Science, Xiangfan University, Xiangfan 441053)
    (2 School of Environmental and Chemical Engineering, Nanchang Hangkong Uni-versity, Nanchang 330063)
  • Received:2010-12-19 Revised:2011-03-29 Published:2011-06-10

In recent years, ultrasound-induced gelation, as a new method for the formation of molecular gels at room temperature, has attracted much interest. In this paper, the methods for the formation of molecular gels and the effects of ultrasound are introduced firstly. According to the sequence of ultrasound-induced gelation of solution, ultrasound-induced gelation of precipitate, ultasound as one of the trigger for gelation, ultrasound-enhanced gel and ultrasound-induced hybrid gel, the progress of ultrasound-induced gelation is reviewed, and the perspectives of the research and application are also discussed.

Key words: molecular gel, ultrasound, ultrasound-induced gelation, progress