메뉴 건너뛰기




Volumn 42, Issue 2, 2009, Pages 519-524

Rheological modelling of binary and ternary systems of tragacanth, guar gum and methylcellulose in dilute range of concentration at different temperatures

Author keywords

Capillary viscosmetry; Hydrocolloids; Kraemer and Huggins equations

Indexed keywords

MIXTURES; VISCOSITY;

EID: 55549084846     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.07.011     Document Type: Article
Times cited : (22)

References (34)
  • 1
    • 0036093928 scopus 로고    scopus 로고
    • Testing procedures for galactomannan purification
    • Azero E., and Andrade C.T. Testing procedures for galactomannan purification. Polymer Testing 21 (2002) 551-556
    • (2002) Polymer Testing , vol.21 , pp. 551-556
    • Azero, E.1    Andrade, C.T.2
  • 2
    • 0032684620 scopus 로고    scopus 로고
    • A simple and rapid method for evaluation of Mark-Houwink-Sakurada constants of linear random coil polysaccharides using molecular weight and intrinsic viscosity determined by high performance size exclusion chromatography: application to guar galactomannan
    • Beer M.U., Wood P.J., and Weisz J. A simple and rapid method for evaluation of Mark-Houwink-Sakurada constants of linear random coil polysaccharides using molecular weight and intrinsic viscosity determined by high performance size exclusion chromatography: application to guar galactomannan. Carbohydrate Polymers 39 (1999) 377-380
    • (1999) Carbohydrate Polymers , vol.39 , pp. 377-380
    • Beer, M.U.1    Wood, P.J.2    Weisz, J.3
  • 3
    • 0003774488 scopus 로고
    • Brandrup J., and Immergut E.H. (Eds), Wiley, New York
    • In: Brandrup J., and Immergut E.H. (Eds). Polymer handbook (1989), Wiley, New York
    • (1989) Polymer handbook
  • 5
    • 0033806692 scopus 로고    scopus 로고
    • Effect of concentration on rheological properties of acid-hydrolyzed amylopectin solutions
    • Chamberlain E.K., and Rao M.A. Effect of concentration on rheological properties of acid-hydrolyzed amylopectin solutions. Food Hydrocolloids 14 (2000) 163-171
    • (2000) Food Hydrocolloids , vol.14 , pp. 163-171
    • Chamberlain, E.K.1    Rao, M.A.2
  • 8
    • 34247478482 scopus 로고    scopus 로고
    • Aqueous solutions of amphiphilic polysaccharides: concentration and temperature effect on viscosity
    • Durand A. Aqueous solutions of amphiphilic polysaccharides: concentration and temperature effect on viscosity. European Polymer Journal 43 (2007) 1744-1753
    • (2007) European Polymer Journal , vol.43 , pp. 1744-1753
    • Durand, A.1
  • 11
    • 4444220031 scopus 로고    scopus 로고
    • Effects of non-ionic polysaccharides on the gelatinization and retrogradation behaviour of wheat starch
    • Funami T., Kataoka Y., Omoto T., Goto Y., Asai I., and Nishinari K. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behaviour of wheat starch. Food Hydrocolloids 19 (2005) 1-13
    • (2005) Food Hydrocolloids , vol.19 , pp. 1-13
    • Funami, T.1    Kataoka, Y.2    Omoto, T.3    Goto, Y.4    Asai, I.5    Nishinari, K.6
  • 13
    • 0004047727 scopus 로고
    • CRC Press, Boca Raton, FL pp. 7-29
    • Glicksman M. Food hydrocolloids Vol. 2 (1983), CRC Press, Boca Raton, FL pp. 7-29
    • (1983) Food hydrocolloids , vol.2
    • Glicksman, M.1
  • 14
    • 33947393595 scopus 로고    scopus 로고
    • Rheological study of xanthan and locust bean gums interaction in dilute solution: effect of salt
    • Higiro J., Herald T.J., Alavi S., and Bean S. Rheological study of xanthan and locust bean gums interaction in dilute solution: effect of salt. Food Research International 40 (2007) 435-447
    • (2007) Food Research International , vol.40 , pp. 435-447
    • Higiro, J.1    Herald, T.J.2    Alavi, S.3    Bean, S.4
  • 15
    • 7144264367 scopus 로고
    • The viscosity of dilute solutions of long-chain molecules. IV. Dependence on concentration
    • Huggins M.L. The viscosity of dilute solutions of long-chain molecules. IV. Dependence on concentration. Journal of the American Chemical Society 64 (1942) 2716
    • (1942) Journal of the American Chemical Society , vol.64 , pp. 2716
    • Huggins, M.L.1
  • 16
    • 33847796947 scopus 로고    scopus 로고
    • Calculation of Mark-Houwink-Sakurada (MHS) equation viscometric constants for chitosan in any solvent-temperature system using experimental reported viscometric constants data
    • Kasaai M.R. Calculation of Mark-Houwink-Sakurada (MHS) equation viscometric constants for chitosan in any solvent-temperature system using experimental reported viscometric constants data. Carbohydrate Polymers 68 (2007) 477-488
    • (2007) Carbohydrate Polymers , vol.68 , pp. 477-488
    • Kasaai, M.R.1
  • 17
    • 33748695062 scopus 로고    scopus 로고
    • Influence of mixing temperature on xanthan conformation and interaction of xanthan-guar gum in dilute aqueous solution
    • Khouryieh H.A., Herald T.J., Aramouni F., and Alavi S. Influence of mixing temperature on xanthan conformation and interaction of xanthan-guar gum in dilute aqueous solution. Food Research International 39 (2006) 964-973
    • (2006) Food Research International , vol.39 , pp. 964-973
    • Khouryieh, H.A.1    Herald, T.J.2    Aramouni, F.3    Alavi, S.4
  • 18
    • 34250800546 scopus 로고    scopus 로고
    • Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: effect of salt concentration on the polymer interactions
    • Khouryieh H.A., Herald T.J., Aramouni F., and Alavi S. Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: effect of salt concentration on the polymer interactions. Food Research International 40 (2007) 883-893
    • (2007) Food Research International , vol.40 , pp. 883-893
    • Khouryieh, H.A.1    Herald, T.J.2    Aramouni, F.3    Alavi, S.4
  • 20
    • 0034896828 scopus 로고    scopus 로고
    • Rheological properties of selected hydrocolloids as a function of concentration and temperature
    • Marcotte M., Hoshahili A.R., and Ramaswamy H.S. Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International 34 (2001) 695-703
    • (2001) Food Research International , vol.34 , pp. 695-703
    • Marcotte, M.1    Hoshahili, A.R.2    Ramaswamy, H.S.3
  • 21
    • 0037375040 scopus 로고    scopus 로고
    • Viscosities of ternary aqueous solutions with glucose and sodium chloride employed in osmotic dehydration operation
    • Moreira R., Chenlo F., and Pereira G. Viscosities of ternary aqueous solutions with glucose and sodium chloride employed in osmotic dehydration operation. Journal of Food Engineering 57 (2003) 173-177
    • (2003) Journal of Food Engineering , vol.57 , pp. 173-177
    • Moreira, R.1    Chenlo, F.2    Pereira, G.3
  • 22
    • 0001860408 scopus 로고
    • Rheology of hydrocolloids
    • Applications of hydrocolloids. Morris E.R. (Ed), Pergamon Press, Oxford
    • Morris E.R. Rheology of hydrocolloids. In: Morris E.R. (Ed). Applications of hydrocolloids. Gums and stabilizers for the food industry Vol. 2 (1984), Pergamon Press, Oxford 57-78
    • (1984) Gums and stabilizers for the food industry , vol.2 , pp. 57-78
    • Morris, E.R.1
  • 23
    • 0002279918 scopus 로고
    • Polysaccharide rheology and in-mouth perception
    • Morris E.R. (Ed), Marcel Dekker, Inc., New York
    • Morris E.R. Polysaccharide rheology and in-mouth perception. In: Morris E.R. (Ed). Food polysaccharides and their applications (1995), Marcel Dekker, Inc., New York 517
    • (1995) Food polysaccharides and their applications , pp. 517
    • Morris, E.R.1
  • 24
    • 0040914312 scopus 로고    scopus 로고
    • Rheological behavior of aqueous dispersions of cashew gum and gum arabic: effect of concentration and blending
    • Mothé C.G., and Rao M.A. Rheological behavior of aqueous dispersions of cashew gum and gum arabic: effect of concentration and blending. Food Hydrocolloids 13 (1999) 501-506
    • (1999) Food Hydrocolloids , vol.13 , pp. 501-506
    • Mothé, C.G.1    Rao, M.A.2
  • 26
    • 77957091648 scopus 로고    scopus 로고
    • Rheological methods in the characterisation of food biopolymers
    • Wetzel D.L.B., and Charalambous G. (Eds), Elsevier, Amsterdam
    • Richardson R.K., and Kasapis S. Rheological methods in the characterisation of food biopolymers. In: Wetzel D.L.B., and Charalambous G. (Eds). Instrumental methods in food and beverage analysis (1998), Elsevier, Amsterdam 1-48
    • (1998) Instrumental methods in food and beverage analysis , pp. 1-48
    • Richardson, R.K.1    Kasapis, S.2
  • 27
    • 0002275810 scopus 로고
    • Viscosity molecular-weight relationships, intrinsic chain flexibility, and dynamic solution properties of guar galactomannan
    • Robinson G., Ross-Murphy S.B., and Morris E.R. Viscosity molecular-weight relationships, intrinsic chain flexibility, and dynamic solution properties of guar galactomannan. Carbohydrate Research 107 (1982) 17-32
    • (1982) Carbohydrate Research , vol.107 , pp. 17-32
    • Robinson, G.1    Ross-Murphy, S.B.2    Morris, E.R.3
  • 28
    • 0005547970 scopus 로고    scopus 로고
    • Rheological properties of xanthan gum-gelatine spray-dried mixtures. Application in a custard-like formulation
    • Salvador A., Sanz T., and Fiszman S.M. Rheological properties of xanthan gum-gelatine spray-dried mixtures. Application in a custard-like formulation. European Food Research and Technology 212 (2001) 208-212
    • (2001) European Food Research and Technology , vol.212 , pp. 208-212
    • Salvador, A.1    Sanz, T.2    Fiszman, S.M.3
  • 29
    • 33748767132 scopus 로고    scopus 로고
    • Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: water and cordial
    • Sopade P.A., Halley P.J., Cichero J.A.Y., and Ward L.C. Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: water and cordial. Journal of Food Engineering 79 (2007) 69-82
    • (2007) Journal of Food Engineering , vol.79 , pp. 69-82
    • Sopade, P.A.1    Halley, P.J.2    Cichero, J.A.Y.3    Ward, L.C.4
  • 32
    • 0038616365 scopus 로고    scopus 로고
    • Viscometric study on the compatibility of some water-soluble polymer-polymer mixtures
    • Wanchoo R.K., and Sharma S.K. Viscometric study on the compatibility of some water-soluble polymer-polymer mixtures. European Polymer Journal 39 (2003) 1481-1490
    • (2003) European Polymer Journal , vol.39 , pp. 1481-1490
    • Wanchoo, R.K.1    Sharma, S.K.2
  • 33
    • 0036680876 scopus 로고    scopus 로고
    • Dissolution kinetics of guar gum powders. I. Methods for commercial polydisperse samples
    • Wang Q., Ellis P.R., and Ross-Murphy S.B. Dissolution kinetics of guar gum powders. I. Methods for commercial polydisperse samples. Carbohydrate Polymers 49 (2002) 131-137
    • (2002) Carbohydrate Polymers , vol.49 , pp. 131-137
    • Wang, Q.1    Ellis, P.R.2    Ross-Murphy, S.B.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.