RHEOLOGICAL PROPERTIES OF HIGH-METHOXYL PECTIN AND LOCUST BEAN GUM SOLUTIONS IN STEADY SHEAR

• Tipo: Artigo em Revista Científica Internacional
• Data: 1992

Autores

DASILVA, JAL (Autor) Outra; Maria do Pilar Gonçalves (Autor) FEUP; RAO, MA (Autor) Outra

Revista

Título: Journal of Food Science

Vol. 57

Páginas: 443-448

ISSN: 0022-1147

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 35 Citações

Outras Informações

ID Authenticus: P-001-PSW

Abstract (EN): The Cross and Carreau flow models described well the shear rate-apparent viscosity data. The coil overlap parameter, c[eta], correlated well with the zero-shear rate specific viscosities of these mixtures. Experimental values of intrinsic viscosities of the mixtures were in good agreement with the prediction based on an additive model of the individual contributions of the gums. From the results obtained for thc mixtures of both polysaccharide solutions at similar viscosity, pH and ionic strength, no significant interactions were detected. Hypotheses for this lack of polymer interaction were developed. Results with such model systems are useful in understanding the relation of composition to thc properties of complex food systems.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6