Measurement Of Gel Rheology: Dynamic Tests

Handbook of Food Analytical Chemistry

Volumn 2-2, Issue , 2005, Pages 439-447

  Ikeda, Shinya ^a   Allen Foegeding, E ^b  

^a Osaka Prefecture University   (Japan)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL ANALYSIS;

DYNAMIC TESTS; GEL RHEOLOGY;

CHEMISTRY;

EID: 84958661971     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/0471709085.ch27     Document Type: Chapter

References (22)

1. Bohlin, L., Hegg, P.O., and Ljusberg-Wahren, H. 1984. Viscoelastic properties of coagulating milk. J. Dairy Sci. 67:729-734.
2. Bremer, L.G.B., Bijsterbosch, B.H., Schrijvers, R., van Vliet, T., and Walstra, P. 1990. On the fractal nature of the structure of acid casein gels. Colloids Surf. 51:159-170.
3. Clark, A.H. 1992. Gels and gelling. In Physical Chemistry of Foods (H.G. Schwartzberg and R.W. Hartel, eds.) pp. 263-305. Marcel Dekker, New York.
4. Clark, A.H. and Ross-Murphy, S.B. 1987. Structural and mechanical properties of biopolymer gels. Adv. Polym. Sci. 83:57-192.
5. Dea, I.C.M., Richardson, R.K., and Ross-Murphy, S.B. 1984. Characterisation of rheological changes during the processing of food materials. In Gums and Stabilisers for the Food Industry, 2 (G.O. Phillips, D J. Wedlock, and P. A. Williams, eds.) pp. 357-366. Pergamon Press, Oxford.
6. de Gennes, P.G. 1979. Scaling Concepts in Polymer Physics. Cornell University Press, Ithaca, N.Y.
7. Djabourov, M., Leblond, J., and Papon, P. 1988. Gelation of aqueous gelatin solutions. II. Rheology of the sol-gel transition. J. Phys. (France) 49:333-343.
8. Flory, P.J. 1953. Principles of Polymer Chemistry. Cornell University Press, Ithaca, N.Y.
9. Hermans, J. 1965. Investigation of the elastic properties of the particle network in gelled solutions of hydrocolloids. I. Carboxymethyl cellulose. J. Polym. Sci. A 3:1859-1868.
10. Montejano, J.G., Hamann, D.D., and Lanier, T.C. 1985. Comparison of two instrumental methods with sensory texture of protein gels. J. Texture Stud. 16:403-424.
11. Nishinari, K. 1976. Longitudinal vibrations of high elastic gels as a method for determining viscoelastic constants. Jpn. J. Appl. Phys. 15:1263-1270.
12. Oakenful, D. 1984. A method for using measurements of shear modulus to estimate the size and thermodynamic stability of junction zones in noncovalently cross-linked gels. J. Food Sci. 49:1103-1104,1110.
13. Ross-Murphy, S.B. 1994. Rheological methods. In Physical Techniques for the Study of Food Biopolymers (S.B. Ross-Murphy, ed.) pp. 343-392. Blackie Academic & Professional, Glasgow, U.K.
14. Scanlan, J.C. and Winter, H.H. 1991. Composition dependence of the viscoelasticity of end-linked poly(dimethylsiloxane) at the gel point. Macro-molecules 24:47-54.
15. Shih, W.-H., Shih, W.Y., Kim, S.-I., Liu, J., and Aksay, I. A. 1990. Scaling behavior of the elastic properties of colloidal gels. Phys. Rev. A 42:4772-4779.
16. Shoemaker, C.F., Lewis, J.I., and Tamura, M.S. 1987. Instrumentation for rheological measurements of food. Food Technol. 41:80-84.
17. Stockmeyer, W.H. 1943. Theory of molecular size distribution and gel formation in branched-chain polymers. J. Chem. Phys. 11:45-55.
18. te Nijenhuis, K. 1981. Investigation into the ageing process in gels of gelatin-water systems by the measurement of their dynamic moduli. I. Phenomenology. Colloid Polym. Sci. 259:522-535.
19. Tokita, M., Futakuchi, H., Niki, R., Arima, S., and Hikichi, K. 1983. Dynamic mechanical properties of milk and milk gel. Biorheology 20:1-10.
20. Winter, H.H. 1987. Can the gel point of a cross-linking polymer be detected by the G'-G'' crossover? Polym. Eng. Sci. 27:1698-1702.
21. Ziegler, G.R. and Foegeding, E.A. 1990. The gelation of proteins. Adv. Food Nutr. Res. 34:203-288.
22. Rao, M.A. and Steffe, J.F. (eds.) 1992. Viscoelastic Properties of Foods. Elsevier Applied Science, London and New York.