2019
DOI: 10.1007/s00289-019-02817-9
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Structure–property relationships of the thermal gelation of partially hydrolyzed polyacrylamide/polyethylenimine mixtures in a semidilute regime

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Cited by 21 publications
(18 citation statements)
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“…Jia et al [ 19 , 20 ] reported that the gel formed by high molecular weight HPAM and PEI showed better thermal stability than that formed by low molecular weight HPAM at 40 and 65 °C at the same concentration, due to its more complex network skeleton. The larger is the molecular weight of the polymer, the stronger is the gel strength [ 22 ]. The dosage of polymer with high molecular weight was relatively lower than that of low molecular weight polymer to obtain the same gel strength.…”
Section: Introductionmentioning
confidence: 99%
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“…Jia et al [ 19 , 20 ] reported that the gel formed by high molecular weight HPAM and PEI showed better thermal stability than that formed by low molecular weight HPAM at 40 and 65 °C at the same concentration, due to its more complex network skeleton. The larger is the molecular weight of the polymer, the stronger is the gel strength [ 22 ]. The dosage of polymer with high molecular weight was relatively lower than that of low molecular weight polymer to obtain the same gel strength.…”
Section: Introductionmentioning
confidence: 99%
“…However, the larger is the molecular weight, the shorter is the gelation time [ 22 ]. It is well known that the gelling solution prepared with high molecular weight PAM possesses high initial viscosity.…”
Section: Introductionmentioning
confidence: 99%
“…As an in-expensive alternative, polyacrylamide (PAM) was utilized to replace the copolymer and terpolymer to crosslink with PEI, and the gel system composed of PEI and various polyacrylamides are suitable for wide temperature (23.3-130℃) [16][17][18][19][20][21][22]. To ensure the gelling solution permeate deep into the formation, the inorganic salts, such as NaCl or NH4Cl, were added into the PAM/PEI gel system to delay the gelation time [16,17,21].…”
Section: Introductionmentioning
confidence: 99%
“…Jia et al [19,20] reported that the gel formed by high molecular weight HPAM and PEI showed better thermal stability than that formed by low molecular weight HPAM at 40 and 65℃ at the same concentration, due to its more complex network skeleton. The larger the molecular weight of polymer, the stronger the gel strength [22]. The dosage of polymer with high molecular weight is relative lower than that of low molecular weight polymer to obtain the same gel strength.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation