Viscoelastic properties of waxy maize starch and selected non-starch hydrocolloids gels

Shear and extensional properties of kefiran

“…It may be noticed that the sequence for the two latter gums is maintained although the difference between their molecular weights is not significant, which might be attributed to a more rigid linear structure for MC gum. Similar behaviours than those obtained in the present manuscript has been found for guar gum (Bourbon et al, 2010;Chenlo, Moreira, & Silva, 2010;Fijan, SostarTurk, & Lapasin, 2007;Ptaszek et al, 2009;Torres et al, 2014;Wu et al, 2009) locust bean gum (Bourbon et al, 2010;Haddarah et al, 2014;Sittikijyothin et al, 2005;Wu et al, 2009;Zarate-Ramirez, Bengoechea, Cordobes, & Guerrero, 2010), methylcellulose (Desbrieres, Hirrien, & Ross-Murphy, 2000;Kobayashi, Huang, & Lodge, 1999;Sanz, Fernandez, Salvador, Munoz, & Fiszman, 2005). Kefiran constitutes the system with the lowest values of G' and G'', also being the system with the lowest molecular weight and reported intrinsic viscosity (Piermaria et al, 2008).…”

Calculation of Relaxation Spectra from Stress Relaxation Measurements

“…Two relaxation regimes can be identified for this material at all temperatures, one at short (< 1 s) and another at long relaxation times (>1 s), www.intechopen.com which are qualitatively in agreement with previously reported relaxation spectra for various gluten samples (Bellido and Hatcher, 2009;Bohlin and Carlson, 1981;Li et al, 2003;Rao et al, 2000). Similar multimodal spectra have been observed in other biopolymers revealing the complex character of these materials (Mao et al, 2000;Ptaszek et al, 2009;Ptaszek and Grzesik, 2007;Singh Sodhi et al, 2010). Elements with fast relaxation times return quickly to equilibrium after the initial excitation whereas those with slow relaxation times require longer times to reach the state before the application of stress.…”

Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties

“…Methylcellulose is commonly used as a thickener and emulsifier in foods, as well as to prevent constipation in supplements (Li & Nie, 2016). Previous studies have shown that the microstructure of starch hydrogels can be appreciably altered by the addition of indigestible polysaccharides such as guar gum, xanthan gum, and cellulose derivatives (Gladkowska-Balewicz, Norton, & Hamilton, 2014;Ptaszek et al, 2009;Techawipharat, Suphantharika, & BeMiller, 2008). Other studies have shown that interactions between starch and indigestible polysaccharides may appreciably alter the functional properties of starch hydrogels, such as their appearance, rheology, and stability (Baranowska, Sikora, Krystyjan, & Tomasik, 2011;Krystyjan, Adamczyk, Sikora, & Tomasik, 2013;Samutsri & Suphantharika, 2012;Sikoral, Tomasik, & Krystyjan, 2010).…”