Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan

A Gabriele; Fotios Spyropoulos; Ian Norton

doi:10.1016/j.foodhyd.2009.03.018

Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan

A Gabriele, Fotios Spyropoulos, Ian Norton

Chemical Engineering

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69 Citations (Scopus)

Abstract

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

Original language	English
Pages (from-to)	2054-2061
Number of pages	8
Journal	Food Hydrocolloids
Volume	23
Issue number	8
DOIs	https://doi.org/10.1016/j.foodhyd.2009.03.018
Publication status	Published - 1 Dec 2009

Keywords

Particle interactions
Particulate gels
Fluid gels
kappa-Carrageenan
Processing effects
Bridging

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10.1016/j.foodhyd.2009.03.018

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abstract = "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 ",

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AU - Gabriele, A

AU - Spyropoulos, Fotios

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AB - 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

KW - Particle interactions

KW - Particulate gels

KW - Fluid gels

KW - kappa-Carrageenan

KW - Processing effects

KW - Bridging

U2 - 10.1016/j.foodhyd.2009.03.018

DO - 10.1016/j.foodhyd.2009.03.018

M3 - Article

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EP - 2061

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 8

ER -

Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan

Abstract

Keywords

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