ArticleScientific reports2017
Impact of saccharides on the drying kinetics of agarose gels measured by in-situ interferometry.
Article in Scientific reports, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 20 citations in OpenAlex.
- Critical Evaluation of Key Elements in Manufacturing Procedures and Testing Methodologies for Ocular Anti-Infective Thin Film Inserts.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Unveiling the poroelastic evolution of agar hydrogels through the drying process.Scientific reports · 2026Article
- Gel Shrinkage in Discontinuous Electrophoresis: How to Stabilize the Electrolyte Boundary in EpitachophoresisPart 1Gel Selection.ACS omega · 2025Article
- Development and testing of a novel image analysis algorithm for descriptive evaluation of shape change of a shrinkable soft material.Scientific reports · 2021Article
- Agar with embedded channels to study root growth.Scientific reports · 2020Article
- 3D printable hyaluronic acid-based hydrogel for its potential application as a bioink in tissue engineering.Biomaterials research · 2019Article
- Recent trends in bioinks for 3D printing.Biomaterials research · 2018Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Agarose gels are viscoelastic soft solids that display a porous microstructure filled with water at 90% w/w or more. Despite an extensive use in food industry and microbiology, little is known about the drying kinetics of such squishy solids, which suffers from a lack of time-resolved local measurements. Moreover, only scattered empirical observations are available on the role of the gel composition on the drying kinetics. Here we study by in-situ interferometry the drying of agarose gels of various compositions cast in Petri dishes. The gel thinning is associated with the displacement of interference fringes that are analyzed using an efficient spatiotemporal filtering method, which allows us to assess local thinning rates as low as 10 nm/s with high accuracy. The gel thinning rate measured at the center of the dish appears as a robust observable to quantify the role of additives on the gel drying kinetics and compare the drying speed of agarose gels loaded with various non-gelling saccharides of increasing molecular weights. Our work shows that saccharides systematically decrease the agarose gel thinning rate up to a factor two, and exemplifies interferometry as a powerful tool to quantify the impact of additives on the drying kinetics of polymer gels.
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Registered trials
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