کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8890908 | 1628506 | 2018 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Tailoring yield stress and viscosity of concentrated microgel suspensions by means of adding immiscible liquids
ترجمه فارسی عنوان
استحکام عملکرد و ویسکوزیته سوسپانسیون های میکروژن متمرکز با استفاده از افزودن مایعات
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Adding a small amount of secondary immiscible liquid (<1â¯g/100â¯g) to a suspension significantly alters rheological properties by creating a network of fluid bridges between particles or reinforcing an existing space-spanning network; these additional forces are termed capillary forces. Rheological properties of concentrated microgel suspensions are tunable by compositional and processing measures including solid content or particle size distribution; however, these approaches may lead to technical difficulties and further processing steps. This study aimed to test the effect of adding a small amount of oil on the rheological properties of fat-free fresh cheese, a water-continous concentrated suspension of dairy microgel particles. A significant increase of the low-shear viscosity (<1/s) and yield stress was observed by blending food-grade canola oil. Confocal scanning laser microscopy showed oil distribution between microgel particles and no apparent microstructural changes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 93, July 2018, Pages 51-57
Journal: LWT - Volume 93, July 2018, Pages 51-57
نویسندگان
Olga Fysun, Stefan Nöbel, Anisa Joy Loewen, Jörg Hinrichs,