Rheological Behavior of Food Gels

Rheological behavior of thermoreversible κ-carrageenan/nanosilica gels

“…For pure κ-carrageenan, G was of the order of 20 Pa immediately after the temperature reached 20 • C, after gelling, and increased up to 150 Pa, after 17 h at 20 • C. Upon addition of SiO 2 , initial G values were lower but the curves followed similar trends. For none of the systems studied here did the storage modulus attain a constant value after 17 h. This non-equilibrium behavior during curing, for long periods of time, reflects the ongoing reorganization of the network and is common in many gelation processes, especially for physical gels [26].…”

Rheology for the food industry

“…Also, based on the macroscopic behavior of gelled system, true gels are a consequence of the development of the three dimensional networks, and weak gels are characterized by a tenuous gel-like network that is easily broken when submitted to a high enough stress (Lopes da Silva & Rao, 1999).…”

The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk

“…Gelation time as defined by rheology can be taken as the time when the value of tan d ( ¼ G 00 /G 0 ) equals 1 (Lopes da Silva & Rao, 1999). The gelation times measured by DWS were always shorter than those defined by rheology ( Fig.…”