Search
CSV
RISEvaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios
Herein, a robust scheme is defined to elaborate interaction behavior of biopolymers and the effect of temperature on it using dynamic rheological measurements. As a case study, sage seed gum-xanthan gum (SSG-XG) interaction ...
Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends
In this paper, a first robust scheme for in-depth rheological study on the interaction of two attractive hydrocolloids (sage seed gum (SSG) and xanthan gum (XG) at five blending levels (1-0, 3-1, 1-1, 1-3, and 0-1)) was ...
Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test
The viscoelastic (transient and dynamic) and time-dependent rheological behaviors of XG (xanthan
gum), SSG (sage seed gum) and their blends at various ratios (1-3, 1-1, and 3-1 SSG-XG) and temperatures
(10, ...
Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes
Herein, the influence of temperature (10°C, 30°C, 50°C, 70°C, and 90°C) on the dynamic (using amplitude sweep, frequency sweep, and temperature sweep tests), steady-shear, thixotropy (using hysteresis loop, single shear ...
Kinetic Modelling of Hydraulic Resistance in Colloidal System Ultrafiltration: Effect of Physiochemical and Hydrodynamic Parameters
In this work, different kinetic patterns (homographic, exponential-linear and exponential) of hydraulic resistance in ultrafltration process of a colloidal system have been investigated. Exponential kinetic model, as the ...
Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends
In this study, the effect of different temperature sweep modes (gradient (TGS), table (TTS) and profile (TPS) at heating/cooling rates of 1, 11 and 36.53 °C/min, respectively) were elaborated on the interaction behavior ...
Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties
Herein, oscillatory rheological measurements were performed to study the interaction behavior of xanthan gum‐sage seed gum blends at different ratios (SSG‐XG: 1–0, 3–1, 1–1, 1–3, 0–1), from the dynamic viscosity behavior, ...
Estimation of the Molar Mass Characteristics of Selected Biopolymers Using Rheological Measurements
In this study, the weight average molecular weight (M_w) of three selected biopolymers including guar gum (GG), xanthan gum (XG) and Balangu seed gum (BSG) were determined by light scattering and compared with those obtained ...
Biopolymer Interaction Elaborating Using Viscoelastic Relaxation Spectra and Fracture Properties
Herein, oscillatory rheological measurements were performed to study the interaction behavior of xanthan gum-sage seed gum blends (SSG-XG), from the relaxation spectrum and fracture properties points of view at 10-90 °C. ...
Intrinsic viscosity of cress (Lepidium sativum) seed gum: effect of salts and sugars
Intrinsic viscosity of the hydrocolloids in different solvent/cosolute systems provides deep insight on the fundamental molecular properties of biopolymers in food systems. In this research, the influence of some salts and ...