Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/5452
Título: Rheological Properties of High-Methoxyl Pectin and Locust Bean Gum Solutions in Steady Shear
Autor: Silva, J. A.Lopes da
Gonçalves, M. P.
Rao, M. A.
Palavras-chave: Locust bean
Gums
High-methoxyl pectin
Rheology
Data: 1992
Editora: Wiley
Citação: SILVA, J. A. Lopes da; GONÇALVES, M. P.; RAO, M. A. - Rheological Properties of High-Methoxyl Pectin and Locust Bean Gum Solutions in Steady Shear. Journal of Food Science. ISSN 1365-2621. Vol. 57 nº 2 (1992), p. 443-448
Resumo: The Cross and Carreau flow models described well the shear rate-apparent viscosity data. The coil overlap parameter, c[η], correlated well with the zero-shear rate specific viscosities of these mixtures. Experimental values of intrinsic viscosities of the mixtures were in good agreement with the prediction based on an additive model of the individual contributions of the gums. From the results obtained for the mixtures of both polysaccharide solutions at similar viscosity, pH and ionic strength, no significant interactions were detected. Hypotheses for this lack of polymer interaction were developed. Results with such model systems are useful in understanding the relation of composition to the properties of complex food systems.
Peer review: yes
URI: http://hdl.handle.net/10400.14/5452
Versão do Editor: The definitive version is available at: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1992.tb05513.x/abstract
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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