Abstract
This research examines the effect of the addition of laponite, montmorillonite, and chitosan particles on the melting of gelatin gels. The effect is probed by combining calorimetric measurements with isoconversional kinetic analysis. It is found that the addition of the particles tends to increase the heat of melting and decrease the melting temperature. Although the addition of the particles results in a raising of the energy barrier to melting, the pre‐exponential factors increase as well, causing acceleration of the melting process and decreasing the thermal stability of the gels. The observed effects are explained in terms of the gel structure. image
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