Rheological study and fractal analysis of flaxseed gum gels
Rheological study and fractal analysis of flaxseed gum gels
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亚麻籽胶凝胶的流变学研究和分形分析
DOI：
10.1016/j.carbpol.2011.04.078
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发表时间：
2011-08
影响因子：
11.2
通讯作者：
Necati Özkan
中科院分区：
文献类型：
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作者：
Yong Wang;Dong Li;Li-jun Wang;Min Wu;Necati Özkan
分析了不同离子强度(0~1000 mm)下亚麻籽胶凝胶的流变性和分维。亚麻籽胶的流变性受离子强度的影响较大。随着离子强度的增加，凝胶强度先增大后减小，当离子强度为400 mM时，凝胶强度最强。根据所选择的模型和施加的离子强度，计算出的亚麻籽胶凝胶的分维为2.06-2.49或1.42-2.18。这些结果有助于了解亚麻籽胶凝胶的微观结构以及离子强度对其的影响。然而，两种模型之间的结果差异表明，需要进一步研究寻找适合亚麻籽胶凝胶的模型。
The rheological properties and fractal dimensions of flaxseed gum gels were analyzed in various ionic strength values ranging between 0 and 1000mM. The rheological properties of flaxseed gum were significantly influenced by the ionic strength. The gel strength first increased then decreased with the increasing of ionic strength and the strongest gel was obtained when the ionic strength was 400mM. The calculated fractal dimensions of the flaxseed gum gels were 2.06–2.49 or 1.42–2.18, based on the model selected and the ionic strength applied. These results would help to understand the microstructure of the flaxseed gum gels and the influence of ionic strength on that. However, the difference in results between the two models implied that further study is needed to find suitable model for flaxseed gum gels.
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影响因子：
7.8
作者：
Zhi-Yuan Su;Tzuyin Wu;Shu-Yin Wang
通讯作者：
Zhi-Yuan Su;Tzuyin Wu;Shu-Yin Wang
影响因子：
2.4
作者：
M. Tako;T. Teruya;Y. Tamaki;T. Konishi
通讯作者：
M. Tako;T. Teruya;Y. Tamaki;T. Konishi
影响因子：
3.9
作者：
Hua Wu;M. Morbidelli
通讯作者：
Hua Wu;M. Morbidelli
影响因子：
10.7
作者：
M. O. Eleya;Sanghoon Ko;S. Gunasekaran
通讯作者：
M. O. Eleya;Sanghoon Ko;S. Gunasekaran
DOI：
10.1039/f19898503359
发表时间：
1989-10-01
期刊：
JOURNAL OF THE CHEMICAL SOCIETY-FARADAY TRANSACTIONS I
影响因子：
--
作者：
BREMER, LGB;VANVLIET, T;WALSTRA, P
通讯作者：
WALSTRA, P