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Sound transmission loss of hierarchically porous composites produced by hydrogel templating and viscous trapping techniques (2017)
Journal Article
Thompson, B. R., Taylor, B. L., Qin, Q., Stoyanov, S. D., Horozov, T. S., & Paunov, V. N. (2017). Sound transmission loss of hierarchically porous composites produced by hydrogel templating and viscous trapping techniques. Materials Chemistry Frontiers, 1(12), 2627-2637. https://doi.org/10.1039/c7qm00371d

© 2017 the Partner Organisations. We have developed two different methods for fabrication of hierarchically porous composites which are environmentally friendly, inexpensive and give a large amount of control over the composite microstructure. The hy... Read More

Hierarchically porous composites fabricated by hydrogel templating and viscous trapping techniques (2017)
Journal Article
Thompson, B. R., Horozov, T. S., Stoyanov, S. D., & Paunov, V. N. (2018). Hierarchically porous composites fabricated by hydrogel templating and viscous trapping techniques. Materials & design, 137, 384-393. https://doi.org/10.1016/j.matdes.2017.10.046

© 2017 Elsevier Ltd Two methods for the preparation of hierarchically porous composites have been developed and explored. The first involved templating mixed slurries of hydrogel beads with two different average bead size distributions with gypsum sl... Read More

An ultra melt-resistant hydrogel from food grade carbohydrates (2017)
Journal Article
Thompson, B. R., Horozov, T. S., Stoyanov, S. D., & Paunov, V. N. (2017). An ultra melt-resistant hydrogel from food grade carbohydrates. RSC advances, 7(72), 45535-45544. https://doi.org/10.1039/c7ra08590g

© 2017 The Royal Society of Chemistry. We report a binary hydrogel system made from two food grade biopolymers, agar and methylcellulose (agar-MC), which does not require addition of salt for gelation to occur and has very unusual rheological and the... Read More

Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads (2017)
Journal Article
Thompson, B. R., Horozov, T. S., Stoyanov, S. D., & Paunov, V. N. (2017). Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads. Food and Function, 8(8), 2967-2973. https://doi.org/10.1039/c7fo00867h

This journal is © The Royal Society of Chemistry. We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. This cheap... Read More

Colloid particle formulations for antimicrobial applications (2017)
Journal Article
Halbus, A. F., Horozov, T. S., & Paunov, V. N. (2017). Colloid particle formulations for antimicrobial applications. Advances in Colloid and Interface Science, 249, 134-148. https://doi.org/10.1016/j.cis.2017.05.012

Colloidal particles are being extensively studied in various antimicrobial applications due to their small size to volume ratio and ability to exhibit a wide spectrum of antibacterial, antifungal, antialgal and antiviral action. The present review fo... Read More