Modelling thixotropy using a novel structural kinetics approach: Basis and application to a solution of iota carrageenan

Journal of Texture Studies

Volumn 27, Issue 4, 1996, Pages 371-390

  Baravian, C ^a   Quemada, D ^a   Parker, A ^b  

^a UNIVERSITÉ PARIS DESCARTES   (France)

^b Systems Bio Industries   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030491152     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1996.tb00082.x     Document Type: Article

References (18)

1. BARAVIAN, C. and QUEMADA, D. 1996. On inertia corrections for controlled stress rheometers. Les cahiers de rhéologie 14(3), 653-668.
2. BIRD, R.B., HASSAGER, O. and ARMSTRONG, R.C. 1987. Dynamics of Polymeric Liquids, Vol. 1. Fluid mechanics. J. Wiley & Sons, New York.
3. BOURNE, M.C. 1982. Food Texture and Viscosity. Academic Press, New York.
4. CHENG, D.C.-H. 1987. Thixotropy. Int. J. Cosmetic Sci. 9, 151-191.
5. CHENG, D. C.-H. and EVANS, F. 1965. Phenomenological characterization of the rheological behavior of inelastic reversible thixotropic and anti-thixotropic fluids. Brit. J. Appl. Phys. 16, 1599-1617.
6. ELLIOT, J.H. and GANZ, A.J. 1975. Gel characterization with the Weissenberg rheogoniometer. Application to carrageenan gels. J. Food Sci. 40, 394-398.
7. KRIEGER, I.M. 1990. The role of instrument inertia in controlled-stress rheometers. J. Rheol. 34, 471-483.
8. KRIEGER, I.M. and MARON, S.H. 1954. Direct determination of the flow curves of non-Newtonian Fluids. III. Standardized treatment of viscosimetric data. J. Appl. Phys. 25, 72-75.
9. MEWIS, J. 1979. Thixotropy - a general review. J. Non-Newtonian Fluid Mech. 6, 1-20.
10. MOONEY, M. 1946. A viscometer for measurements during thixotropic recovery, results with a compounded latex. J. Coll. Sci. I, 195-208.
11. PARKER, A., BRIGAND, G., MINIOU, C., TRESPOEY, A. and VALLÉE, P. 1993. Rheology and fracture of mixed iι and κ-carrageenan gels: Two step gelation. Carbohydr. Polym. 21, 253-262.
12. PARKER, A. and TILLY, G. 1993. Thixotropic carrageenan gels and dairy desserts. Proceedings Vllth gums and stabilisers for the Food Industry Conference. (G.O. Phillips, D.J. Wedlock and P.A. Williams, eds.) pp. 393-401, Oxford University Press.
13. QUEMADA, D. 1978. Rheology of concentrated disperse systems. II. A model for non-Newtonian shear viscosity in steady flows. Rheol. Acta. 17, 632-642.
14. QUEMADA, D. 1982. Unstable flows of concentrated suspensions. Lecture notes in physics 164: Stability of thermodynamic systems. (J. Casas-Vasquez and J. Lebon, eds.) pp. 210-247, Springer, Berlin.
15. QUEMADA, D. 1989. An overview of recent results in the theology of concentrated colloidal dispersions. Prog. Coll. Polym. Sci. 79, 112-119.
16. QUEMADA, D. 1993. A non-linear Maxwell model of biofluids. Biorheology. 30, 253-265.
17. QUEMADA, D. 1994. "Thixoelasticity" of complex fluids: modelling creep and mechanical hysteresis. Les cahiers de rhéologie. 13,(1-2), 256-265 (In French).
18. TIU, C. and BOGER, D.V. 1974. Complete Theological characterization of time-dependent food products. J. Texture Studies 5, 329-338.