Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan
Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan
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DOI：
10.1016/j.foodhyd.2009.03.018
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发表时间：
2009-12-01
影响因子：
10.7
通讯作者：
Norton, I. T.
中科院分区：
文献类型：
--
作者：
Gabriele, A.;Spyropoulos, F.;Norton, I. T.
我们描述了使用定义明确的几何形状，流动模式和冷却速率从κ-卡拉胶生产流体凝胶。通过在温度淬火和受控剪切条件下诱导亚稳分解来实现窄尺寸分布。提供了聚合物浓度对分解机理的影响，以及由于颗粒形成而导致的粘度增加与κ-角叉菜胶浓度之间关系的数学描述。
We describe the production of fluid gels from kappa-carrageenan using well-defined geometries, flow patterns and cooling rates. Narrow size distributions are achieved by inducing spinodal decomposition under temperature quench and controlled sheared conditions. The polymer concentration effect on the mechanism of decomposition is provided, as is a mathematical description of the relationship between the increase in viscosity, due to the particle formation, and the concentration of the kappa-carrageenan.For all of the studies with kappa-carrageenan a mean diameter of