II. Steady-State Rheological Investigations

Manoj, Pretima; Watson, Andrew D.; Hibberd, David J.; Fillery-Travis, Annette; Robins, Margaret M.

doi:10.1006/jcis.1998.5802

Cited by 47 publications

(18 citation statements)

References 22 publications

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“…51 The rheological behaviour of the suspensions described above is comparable with the rheological behaviour of particulate networks of non-biopolymer model-particles. Shear thinning 52 and yielding 16,38 were observed, and the oscillatory rheology was comparable with other particle networks. Like other particle networks, our protein particle networks are strongly elastic at small strain values as seen from the slightly frequency-dependent behaviour.…”

Section: Discussionsupporting

confidence: 75%

“…More comparable particle sizes are observed in studies on depletion-flocculated emulsions; the particles (droplets) were only ten (whey) to 100 (gelatin) times smaller. 37,52,53 Generally, those model studies indicate that the minimum volume fraction necessary for elastic gel behaviour decreases with decreasing particle size. 12,13 This implies that the protein particles show a remarkably high degree of interaction.…”

Section: Discussionmentioning

confidence: 96%

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Elastic Networks of Protein Particles

et al. 2009

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This paper describes the formation and properties of protein particle suspensions. The protein particles were prepared by a versatile method based on quenching a phase-separating protein-polysaccharide mixture. Two proteins were selected, gelatin and whey protein. Gelatin forms aggregates by means of reversible physical bonds, and whey protein forms aggregates that can be stabilized by chemical bonds. Rheology and microscopy show that protein particles aggregate into an elastic particle gel for both proteins. Properties similar to model systems of synthetic colloidal particles were obtained using protein particle suspensions. This suggests that the behaviour of the particle suspensions is mainly governed by the mesoscopic properties of the particle networks and to a lesser extent on the molecular properties of the particles.

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Section: Discussionsupporting

confidence: 75%

Section: Discussionmentioning

confidence: 96%

Elastic Networks of Protein Particles

et al. 2009

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“…[8]- [11] it is possible to solve as a function of ␥ . In our case we are dealing with a polymer solution which is also shear thinning, affecting the value of c .…”

Section: The Viscosity Of Weakly Aggregated Dispersionsmentioning

confidence: 99%

“…The nature of the interaction between the surfactant and the polysaccharide determines the mechanism of the emulsion destabilization: repulsive interactions lead to depletion whereas adsorption may impose bridging (3). At high polysaccharide concentrations the interactions can lead to emulsions with remarkable rheological characteristics (4,6,11). Sometimes the required stability depends on a subtle balance between the amounts and ratios of the different thickeners added, as in the case of carrageenans (12).…”

Section: Introductionmentioning

confidence: 96%

Phase Separation, Creaming, and Network Formation of Oil-in-Water Emulsions Induced by an Exocellular Polysaccharide

Tuinier

Kruif

1999

Journal of Colloid and Interface Science

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“…In the previous papers of this series (1,2,6) we have reported the creaming and flow behavior of depletion-flocculated polydisperse alkanein-water emulsions. In particular we noted a delay prior to creaming which we identified with the period of "latency" observed in the phase separation behavior of monodisperse hard-sphere colloids in the presence of nonadsorbing polymers (7,8).…”

Section: Introductionmentioning

confidence: 96%