Application of polymer blending laws to starch-gelatin composites

Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums

“…This result may be related to the molecular structure of the added hydrocolloid, 42 which affects the rheological properties and structure of starch. 45 Ionic charges of both starches and hydrocolloids are other important factors affecting the rheological behaviour of model systems. 11,46,47 The apparent viscosity values of the model beverages containing different starch and gum combinations changed between 4.8 and 27.4 mPa.s (Table 1).…”

Microstructure and elastic modulus of phase-separated gelatin–starch hydrogels containing dispersed oil droplets

“…There has been a vast amount of research on hydrogels consisting of gelatin combined with polysaccharides, e.g., with agar (Clark, Richardson, Ross-Murphy, & Stubbs, 1983;Kobayashi & Nakahama, 1986), agarose (Gotlieb, et al, 1988;Sharma, George, Button, May, & Kasapis, 2011), alginate (Muchin, Streltsova, Vajnerman, & Tolstoguzov, 1978), sodium alginate (Voron'ko, Derkach, & Izmailova, 2002), methylcellulose (Nishinari et al, 1993), maltodextrin (Kasapis, Morris, Norton, & Clark, 1993a), gellan (Lau, Tang, & Paulson, 2000;Papageorgiou, Kasapis, & Richardson, 1994), ɩ-carrageenan (Michon, Cuvelier, Launay, & Parker, 1996), konjac glucomannan (Harrington & Morris, 2009b), starch (Abdulmola, Hember, Richardson, & Morris, 1996), pectin (Al-Ruqaie, Kasapis, & Abeysekera, 1997), low-methoxy pectin (Gilsenan, Richardson, & Morris, 2003), k-carrageenan (Antonov & Goncalves, 1999;Haug, Draget, & Smidsrod, 2004), locust bean gum (Alves, Antonov, & Goncalves, 2000) and dextran (Butler & Heppenstall-Butler, 2003). Such studies have highlighted the dependence of gel microstructure and rheology on the mixing behaviour of gelatin with the polysaccharide present in the system.…”

“…1e13) have been extended to mixtures of biopolymer solutions (Clark, 1987;Clark, Richardson, Robinson, Ross-Murphy, & Weaver, 1982;Clark et al, 1983;Kasapis, Morris, Norton, & Clark, 1993b;Mcevoy, Ross-Murphy, & Clark, 1985;Mohammed, Hember, Richardson, & Morris, 1998;Morris, 1992) and notably to gelatinestarch gels (Abdulmola et al, 1996). In this model, overall gel rigidity depends on the volume fraction of the components and their respective rigidity.…”

Impact of the composition of polysaccharide composite gels on small molecules diffusion: A rheological and NMR study

“…However, for industrial applications, the range of textural properties is enlarged by the use of j/ i-hybrid carrageenans, referred to as j2-carrageenan, and by their combination with other polysaccharides (Chanvrier et al, 2004). When in combination with starch, carrageenans led to more complex systems that can involve interactions between the two polysaccharides (Abdulmola, Hember, Richardson, & Morris, 1996a, 1996bTecante & Doublier, 1999).…”