Rheology of biopolymer stabilized emulsions;Reología de emulsiones estabilizadas por biopolímeros

Grasas y Aceites

Volumn 48, Issue 6, 1997, Pages 405-410

  Madiedo, J M ^a   Bower, C ^b   Mackley, M R ^b   Gallegos, C ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

Biopolymer; Emulsion; Spectrum; Viscoelasticity

Indexed keywords

BIOPOLYMERS; EMULSIFICATION; EMULSIONS; SHEAR FLOW; VISCOELASTICITY;

EVOLUTION OF THE MICROSTRUCTURE; MATERIAL RESPONSE; RELAXATION MODULUS; RELAXATION SPECTRUM; SPECTRUM; STEADY FLOW TEST; STEADY-STATE CONDITION; VISCOELASTIC RESPONSE;

BIOMOLECULES;

EID: 0039560533     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1997.v48.i6.812     Document Type: Article

References (19)

1. Barnes, H. A. (1995). -«A review of the slip (wall depletion) of polymer solutions, emulsions and particle suspensions in viscometers: its cause, character and cure».- J. Non-Newtonian Fluid Mech. 56, 221-251.
2. Berjano, M., Muñoz, J., Guerrero,. A., Flores, V., Gallegos, C. (1990). -«Comportamiento viscoelástico dinámico de mayonesas comerciales».- Rev. Agroquim. Tecnol. Aliment. 30, 481-491.
3. De Rosa, M. E., Winter, H. H. (1994). -«The effect of entanglements on the rheological behavior of polybutadiene critical gels».- Rheol. Acta 33, 220-237.
4. Dickinson, E. (1989). -«Food colloids-An overview».- Colloids Surf. 42, 191-204.
5. Franco. J. M., Guerrero, A., Gallegos, C. (1995). -«Rheology and processing of salad dressing emulsions».- Rheol. Acta 34, 513-524.
6. Franco, J. M., Berjano, M., Gallegos, C. (1997). -«Linear viscoelasticity of salad dressing emulsions».- J. Agric. Food Chem. 45, 713-719.
7. Gallegos, C., Berjano, M., García, F. P., Muñoz, J., Flores, V. (1988). -«Aplicación de un modelo cinético al estudio del flujo transitorio en mayonesas».- Grasa y Aceites 39, 254-263.
8. Gallegos, C., Berjano M., Choplin, L. (1992a). -«Linear viscoelastic behavior of commercial and model mayonnaise».- J. Rheol. 36, 465-478
9. Gallegos, C., Berjano, M., Guerrero, A., Muñoz, J., Flores, V. (1992b). -«Transient flow of mayonnaise described by a nonlinear viscoelasticity model».- J. Texture Stud. 23, 153-168.
10. Gallegos, C., Franco, J. M. (1995).-«Linear and non-linear viscoelasticity of food emulsions containing a mixture of two emulsifiers».- Les Cahiers de Rhéologie 14, 107-116.
11. Larson, R. G. (1988). -«Constitutive equations for polymer melts and solutions».- Butterworths, Boston.
12. Mackely, M. R., Marshall, R. T. J., Smeulders, J. B. A. F., Zhao, F. D. (1994). -«The rheological characterization of polymeric and colloidal fluids».- Chem. Eng. Sci. 16, 2551-2565.
13. Madiedo, J. M. (1996). -«Caracterización reológica de emulsiones mediante espectros de relajación y retardación».- Tesis Doctoral de la Universidad de Sevilla, Sevilla.
14. Madiedo, J. M., Muñoz, J., Gallegos, C. (1996). -«Calculation of relaxation and retardation spectra using the Tikhonov regularization method: application to emulsions» en «Rheology and Fluid Mechanics of Nonlinear Materials» Vol. 217, p. 151.-Siginer D. A. and Advani S. G. (eds.), ASME, New York.
15. Madiedo, J. M., Gallegos, C. (1997). -«A comparison of methods for the calculation of relaxation and retardation spectra: application to the viscoelastic characterisation of oil-in-water food emulsions».- Food Sci. Technol. Intern. (enviado para publicación).
16. Melik, D. H., Fogler, H. S. (1988). -«Encyclopedia of Emulsion Technology, III».- Becher, P. (ed.), Marcel Dekker, New York.
17. Tadros, Th. F. (1990). -«Use of viscoelastic measurements in studying interactions in concentrated dispersions».- Langmuir 6, 28-35.
18. Tadros., Th. F. (1993). -«Fundamental principles of emulsion rheology and their applications»; en First World Congress on Emulsion, vol. 4, p. 237-Paris.
19. Wagner, M. H. (1976). -«Analysis of time-dependent nonlinear stress growth data for shear and elongational flow of a low-density branched polyethylene melt».- Rheol. Acta 15, 136-142.