Network development during shear-thickening in semidilute solutions of gently solubilized starches

Carriere, C. J.

doi:10.1002/(sici)1099-0488(19980915)36:12<2085::aid-polb7>3.0.co;2-w

Cited by 15 publications

(14 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The key factor here could again be hydrogen bonding: DMSO may act as a crosslinking agent in the case of the DMF/DMSO solutions, while DMF would be able to form only one hydrogen bond and xylene to form no hydrogen bond at all, as shown in Fig 5. Similar behaviour can be found in the literature, relating DMSO to physical crosslinking of starch 33. Although the Kekulé structure of DMF would allow it to form two hydrogen bonds (one with its carbonyl and another one with its nitrogen free electron pair), the later can be inhibited by resonance: …”

Section: Resultssupporting

confidence: 78%

Rheology of polyurethane solutions with different solvents

Vasconcelos

Martins

Ferreira

et al. 2001

Polymer International

View full text Add to dashboard Cite

Hard segment hydrogen bonding interactions in a particular polyurethane segmented copolymer have been analysed through a viscometric approach to determine the behaviour of polyurethane solutions with different solvent compositions. Analysis of log ηspversus log c[η] master curves (solely comprising dilute and semidilute regimes) showed that these systems could be differentiated by the slope of the first part of the curve (dilute regime), the characteristic reduced concentration c*[η], and the slope of the second part of the curve (semidilute regime), differences which were related to a possible occurrence of polymer aggregates. Experiments with solutions in the concentrated regime, at different temperatures, were used to relate non‐Newtonian behaviour to hydrogen bonding. © 2001 Society of Chemical Industry

show abstract

Section: Resultssupporting

confidence: 78%

Rheology of polyurethane solutions with different solvents

Vasconcelos

Martins

Ferreira

et al. 2001

Polymer International

View full text Add to dashboard Cite

show abstract

“…However, when plotting α as a function of temperature and water content, as shown in Figure 2, a more comprehensive observation can be made: it seems that at lower temperatures, and water contents up to 30%, the solutions behave as slightly dilatant fluids. One can find in the literature that there is a critical shear rate (γ˙ c ) above which there is the development of physical crosslinks in starch–DMSO–water solutions (DMSO : water = 90 : 10), which are in the semidilute flow regime (at 25°C this value was around 50 s −1 for a particular starch solution) 17. The same author found that when working with two types of starch, waxy maze and normal maze, the former provided this sort of shear‐induced physical crosslinking, in contrast with the latter, which was correlated to a possible higher occurrence of helically structured amylose in normal maze starch.…”

Section: Resultsmentioning

confidence: 99%

Solvent composition and rheology of starch–DMSO–water solutions

Vasconcelos

Pereira

Fonseca

2001

J of Applied Polymer Sci

View full text Add to dashboard Cite

ABSTRACT:The rheology of starch-DMSO-water solutions was studied as a function of water content and temperature. A correlation between flow regime, temperature, and water content was presented so as to characterize amylose conformation change in a novel way. Rheological behavior was characterized using an empirical equation to classify fluids under study as Newtonian, pseudoplastic, or dilatant. The temperature effect was analyzed through the determination of the apparent activation energy and preexponential constant.

show abstract

“…. time, known as thixotropy, has been reported for starch dispersions, whereas antithixotropic behavior has not been studied so much (Dintzis and others 1995;Da Silva and others 1997;Carriere 1998). Wood (1968) reported that viscosity of a non-Newtonian fluid, such as a soup, is perceived at 50 s -1 .…”

Section: Food Engineering and Physical Propertiesmentioning

confidence: 99%

Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato Starch

Morikawa¹,

Nishinari²

2002

Journal of Food Science

View full text Add to dashboard Cite

The effects of granule size and size distribution on rheological behavior of hydroxypropylated and phosphate cross-linked potato starch (HPS) were studied by steady and dynamic viscoelasticity measurements. The rheological behavior of starch dispersions was strongly influenced by granule size and granule-to-granule interaction. Average granule size of HPS dispersion at high concentration was smaller than that at low concentration. Time dependence of viscosity was quite different depending on shear rate; thixotropy at low shear rates and antithixotropy at high shear rates. At higher concentrations, HPS dispersion showed a non-Newtonian behavior, and it tended to a Newtonian behavior when concentration was lowered. Yield stress and creep recovery of HPS dispersion at higher concentrations was more pronounced than those at lower concentrations.

show abstract

Network development during shear-thickening in semidilute solutions of gently solubilized starches

Cited by 15 publications

References 14 publications

Rheology of polyurethane solutions with different solvents

Rheology of polyurethane solutions with different solvents

Solvent composition and rheology of starch–DMSO–water solutions

Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato Starch

Contact Info

Product

Resources

About