Article ID Journal Published Year Pages File Type
10376017 Food Hydrocolloids 2005 8 Pages PDF
Abstract
It was found that above gelling temperature the gelatin rich phase is approximately Newtonian but as the temperature approaches gelation point it becomes strongly non-Newtonian, with G′ and G″ being time dependent. The pullulan rich phase is also approximately Newtonian at low shear rates and becomes non-Newtonian at a higher shear rate and high concentrations. Above gelling temperature the interfacial tension increases with total concentration of polymers, or in other words with length of tie-lines and at each tie-line it is temperature independent. As the temperature approaches gelation point the interfacial tension for a given mixture decreases sharply.
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
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