| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7790908 | Carbohydrate Polymers | 2014 | 5 Pages |
Abstract
Elasticity of potassium type gellan gels prepared at different thermal histories was examined using dynamic viscoelastic measurements. The storage Young's modulus Eâ² decreased with increasing cooling rate during gelation. Once gel formation occurred, thermal history at lower temperature did not influence the elastic modulus and thermal stability of the gellan gels. On the other hand, thermal history around gelation temperature influenced strongly the elastic modulus and thermal stability of resulting gels. When the gellan solution was kept for a certain time before cooling at a temperature near the gelation temperature, it was found that gels with higher elastic modulus and thermal stability were formed.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Yoko Nitta, Miki Yoshimura, Katsuyoshi Nishinari,