Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions

Martín‐Alfonso, J.E.; Cuadri, A.A.; Berta, M.; Stading, Mats

doi:10.1016/j.carbpol.2017.10.057

Cited by 84 publications

(39 citation statements)

References 37 publications

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“…The values of η* can be observed at intermediate angular frequency or shear rate ranges. This result is reported by Martín-Alfonso et al (2018), where the guar gum solutions obeyed the Cox-Merz rule, although a divergence in behaviour was observed at high rates for the more concentrated solutions, probably due to entanglements. The behaviour is related to the elastic gel-like structure, which is not affected during oscillatory measurements.…”

Section: Food Technology and Economy Engineering And Physical Propersupporting

confidence: 56%

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Zapateiro¹,

Quintana²,

Cano³

2018

Czech J. Food Sci.

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Quintana-Martinez S., Morales-Cano A., García-Zapateiro L. (2018): Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions. Czech J. Food Sci., 36: 73-80.The effects of guar gum and lecithin concentrations (1, 0.75, and 0.5%wt) on the stability of oil in water emulsion were investigated. All emulsions can be stabilized at the studied concentrations of stabilizers. The samples tested by steady shear flow and dynamic viscoelasticity tests were carried out to characterize the rheological behaviour of emulsions as influenced by concentration. Emulsions presented a non-Newtonian behaviour type with shear thinning and flow curves that could be described by the Carreau model. The dynamic viscoelastic properties characterized by an oscillatory frequency sweep under small deformation conditions showed fluid-like viscoelastic behaviour. The interaction of the stabilizers in the mixture with each other at the interface appears to play a decisive role for the stabilization of emulsions.

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Section: Food Technology and Economy Engineering And Physical Propersupporting

confidence: 56%

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Zapateiro¹,

Quintana²,

Cano³

2018

Czech J. Food Sci.

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“…Determination of the rheological behavior of the GA‐zein electrosprayed solution was from the methodology described by Martín‐Alfonso, Cuadri, Berta, and Stading (), with modification. MCR‐102 equipment (Anton Paar, Germany) with concentric cylinder geometry was used and a distance between the base and the cylinder was 1 mm.…”

Section: Methodsmentioning

confidence: 99%

Gallic Acid‐Loaded Zein Nanoparticles by Electrospraying Process

Tapia-Hernández

Del‐Toro‐Sánchez

Cinco-Moroyoqui

et al. 2019

Journal of Food Science

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Currently, electrospraying is a novel process for obtaining the nanoparticles from biopolymers. Zein nanoparticles have been obtained by this method and used to protect both hydrophilic and hydrophobic antioxidant molecules from environmental factors. The objective of this work was to prepare and characterize gallic acid‐loaded zein nanoparticles obtained by the electrospraying process to provide protection to gallic acid from environmental factors. Thus, it was related to the concentration of gallic acid in physicochemical and rheological properties of the electrosprayed solution, and also to equipment parameters, such as voltage, flow rate, and distance of the collector in morphology, and particle size. The physicochemical properties showed a relationship in the formation of a Taylor cone, in which at a low concentration of gallic acid (1% w/v), low viscosity (0.00464 ± 0.00001 Pa·s), and density (0.886 ± 0.00002 g/cm3), as well as high electrical conductivity (369 ± 4.3 µs/cm), forms a stable cone‐jet mode. The rheological properties and the Power Law model of the gallic acid‐zein electrosprayed solution demonstrated Newtonian behavior (n = 1). The morphology and size of the particle were dependent on the concentration of gallic acid. Electrosprayed parameters with high voltage (15 kV), low flow rate (0.1 mL/hr), and short distance (10 cm) exhibited a smaller diameter and spherical morphology. FT–IR showed interaction in the gallic acid‐loaded zein nanoparticle by hydrogen bonds. Therefore, the electrospraying process is a feasible technique for obtaining gallic acid‐loaded zein nanoparticles and providing potential protection to gallic acid from environmental factors.

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“…Guar gum solutions at concentrations of 1, 1.5 and 2 wt% were also studied by Martin‐Alfonso et al (). Once again, all solutions exhibited a shear thinning behaviour with a small Newtonian plateau at low rates.…”

Section: Shear and Extensional Rheology Of Selected Polysaccharidesmentioning

confidence: 99%

Shear and extensional rheology of selected polysaccharides

Evageliou

2020

Int J of Food Sci Tech

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Rheology is used for the elucidation of the flow properties of polysaccharide solutions. For a given polysaccharide, both shear and extensional rheological experiments should be performed for the full characterisation of its flow properties. The provided information will facilitate the efficient exploitation of a polysaccharide in various applications. Although shear rheology is widely used in polysaccharides' characterisation, there are only limited extensional rheology studies due to lack of reliable techniques in the formation of pure extensional flow. However, recently, several commercial extensional rheometers have been developed and thus, accurate extensional experiments can now be performed. The present work initially presents the principles and concepts of both shear and extensional rheology and then reports rheological findings for solutions of various polysaccharides and their derivatives. Xanthan and various members of the galactomannan, cellulose and alginate families were selected.

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Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions

Cited by 84 publications

References 37 publications

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Gallic Acid‐Loaded Zein Nanoparticles by Electrospraying Process

Shear and extensional rheology of selected polysaccharides

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