Kappa carrageenan fluid gel material properties. Part 1: Rheology

Food Hydrocolloids

Volumn 33, Issue 1, 2013, Pages 151-159

  Garrec, David A ^a,b   Guthrie, Brian ^a   Norton, Ian T ^b  

^a CARGILL INC   (United States)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Centrifugation; Close packing; Microgel; Phase volume; Viscosity; Volume fraction

Indexed keywords

BIOMOLECULES; CENTRIFUGATION; GELATION; GELS; POTASH; POTASSIUM CHLORIDE; POTASSIUM NITRATE; RHEOLOGY;

CLOSE PACKING; GEL MATERIALS; GEL PARTICLES; ISOTROPIC FLUIDS; KAPPA CARRAGEENAN; MICROGEL; PARTICLE VOLUME FRACTIONS; PHASE VOLUME; REDUCED FAT; RHEOLOGICAL PROPERTY;

VOLUME FRACTION;

EID: 84876705458     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.02.014     Document Type: Article

References (34)

1. Adams S., Frith W.J., Stokes J.R. Influence of particle modulus on the rheological properties of agar microgel suspensions. Journal of Rheology 2004, 48(6):1195-1213.
2. Bialek J., Jones M., Norton I. Pourable edible aqueous-continuous emulsions 1999, Patent WO/1999/002,047.
3. Caggioni M., Spicer P.T., Blair D.L., Lindberg S.E., Weitz D.A. Rheology and microrheology of a microstructured fluid: the gellan gum case. Journal of Rheology 2007, 51(5):851.
4. Carvalho W., Djabourov M. Physical gelation under shear for gelatin gels. Rheologica Acta 1997, 36(6):591-609.
5. Cassin G., Appelqvist I., Normand V., Norton I.T. Stress-induced compaction of concentrated dispersions of gel particles. Colloid & Polymer Science 2000, 278(8):777-782.
6. Chalupa, W. F. (1997). WO/1996/039047.
7. Cross M.M. Rheology of non-Newtonian fluids: a new flow equation for pseudoplastic systems. Journal of Colloid Science 1965, 20(5):417-437.
8. Duracher D., Elaïssari A., Pichot C. Preparation of poly(N-isopropylmethacrylamide) latexes kinetic studies and characterization. Journal of Polymer Science Part A: Polymer Chemistry 1999, 37(12):1823-1837.
9. Ellis A., Jacquier J. Manufacture and characterisation of agarose microparticles. Journal of Food Engineering 2009, 90(2):141-145.
10. Ferry J.D. Viscoelastic properties of polymers 1980, John Wiley & Sons Inc.
11. Flickinger G., Zukoski C. Rheology of aqueous polyurethane dispersions: links between flow and particle interaction. Journal of Rheology 2002, 46:455.
12. Foster T., Brown C.R.T., Frith W., Norton I. Textural and functional properties of fluid gels. Water science for food, health, agriculture and environment: ISOPOW 8 2001, 87-97. Technomic Publishing Co. Inc, Lancaster/Basel. Z. Berk, R.B. Leslie, S. Mizrahi (Eds.).
13. Frith W.J., Garijo X., Foster T.J., Norton I.T. Microstructural origins of the rheology of fluid gels. Gums and Stabilisers for the Food Industry 2002, 11:95-103.
14. Frith W.J., Norton I.T. Mechanical properties of model composites produced from food biopolymers: influence of biopolymer-biopolymer interfacial properties. Supramolecular and colloidal structures in biomaterials and biosubstrates-Proc. R. Soc.-Unilever Indo-UK Forum Mater. Sci. Eng. 2000, 295-305. Imperial College Press.
15. Gabriele A., Spyropoulos F., Norton I.T. Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan. Food Hydrocolloids 2009, 23(8):2054-2061.
16. Garrec D.A., Norton I.T. Understanding fluid gel formation and properties. Journal of Food Engineering 2012, 112(3):175-182.
17. Huggins M.L. The viscosity of dilute solutions of long-chain molecules. IV. Dependence on concentration. Journal of the American Chemical Society 1942, 64(11):2716-2718.
18. Kasapis S., Morris E.R., Norton I.T., Brown C.R.T. Phase equilibria and gelation in gelatin/maltodextrin systems - part III: phase separation in mixed gels. Carbohydrate Polymers 1993, 21(4):261-268.
19. Koumakis N., Pamvouxoglou A., Poulos A.S., Petekidis G. Direct comparison of the rheology of model hard and soft particle glasses. Soft Matter 2012, 8(15):4271-4284.
20. Krieger I.M., Dougherty T.J. A mechanism for non-Newtonian flow in suspensions of rigid spheres. Transactions of the Society of Rheology 1959, 3(1):137-152.
21. Lopez-Sanchez P., Chapara V., Schumm S., Farr R. Shear elastic deformation and particle packing in plant cell dispersions. Food Biophysics 2011, 1-14.
22. Morris E.R., Cutler A.N., Ross-Murphy S.B., Rees D.A., Price J. Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions. Carbohydrate Polymers 1981, 1(1):5-21.
23. Norton I., Foster T., Brown R. The science and technology of fluid gels. Gums and Stabilisers for the Food Industry 1998, 9:259-268.
24. Norton I., Goodall D., Austen K., Morris E., Rees D. Dynamics of molecular organization in agarose sulphate. Biopolymers 1986, 25(6):1009-1029.
25. Norton I.T., Jarvis D.A., Foster T.J. A molecular model for the formation and properties of fluid gels. International Journal of Biological Macromolecules 1999, 26(4):255-261.
26. Norton I.T., Smith C.G., Frith W.J., Foster T.J. The production, properties and utilisation of fluid gels. Hydrocolloids 2000, 219-227. Elsevier Science, Amsterdam. N. Katsuyoshi (Ed.).
27. Omari A., Tabary R., Rousseau D., Calderon F.L., Monteil J., Chauveteau G. Soft water-soluble microgel dispersions: structure and rheology. Journal of Colloid and Interface Science 2006, 302(2):537-546.
28. Saunders B.R., Vincent B. Microgel particles as model colloids: theory, properties and applications. Advances in Colloid and Interface Science 1999, 80(1):1-25.
29. Senff H., Richtering W. Influence of cross-link density on rheological properties of temperature-sensitive microgel suspensions. Colloid & Polymer Science 2000, 278(9):830-840.
30. Smith W.V., Ewart R.H. Kinetics of emulsion polymerization. The Journal of Chemical Physics 1948, 16(6):592-599.
31. Stokes J.R. Rheology of industrially relevant microgels. Microgel Suspensions 2011, 327-353.
32. Sworn G., Sanderson G.R., Gibson W. Gellan gum fluid gels. Food Hydrocolloids 1995, 9(4):265-271.
33. de Wijk R.A., Prinz J.F., Janssen A.M. Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests. Food Hydrocolloids 2006, 20(1):24-34.
34. Wolfe M.S., Scopazzi C. Rheology of swellable microgel dispersions: influence of crosslink density. Journal of Colloid and Interface Science 1989, 133(1):265-277.