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https://hdl.handle.net/1822/17887
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Campo DC | Valor | Idioma |
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dc.contributor.author | Hilliou, L. | - |
dc.contributor.author | Wilhelm, Manfred | - |
dc.contributor.author | Yamanoi, Mikio | - |
dc.contributor.author | Gonçalves, Maria P. | - |
dc.date.accessioned | 2012-03-19T15:20:42Z | - |
dc.date.available | 2012-03-19T15:20:42Z | - |
dc.date.issued | 2009 | - |
dc.identifier.citation | Hilliou, L., Wilhelm, M., Yamanoi, M., & Gonçalves, M. P. (2009, December). Structural and mechanical characterization of κ/ι-hybrid carrageenan gels in potassium salt using Fourier Transform rheology. Food Hydrocolloids. Elsevier BV. http://doi.org/10.1016/j.foodhyd.2009.06.008 | - |
dc.identifier.issn | 0268-005X | por |
dc.identifier.uri | https://hdl.handle.net/1822/17887 | - |
dc.description.abstract | The mechanical and structural properties of κ/ι-hybrid carrageenan gels obtained at various concentrations in the presence of 0.1 m KCl were studied with Fourier Transform rheology (FTR) and cryoSEM imaging. FTR data show that gels formed at concentration below 1.25 wt% exhibit a strain hardening behavior. The strain hardening is characterized by a quadratic increase of the scaled third harmonic with the strain and a third harmonic phase angle of zero degree. Both features are weakly depending on the concentration and conform to predictions from a strain hardening model devised for fractal colloidal gels. However, the phase angle of the third harmonic reveals that κ/ι-hybrid carrageenan gels obtained at higher concentrations show shear thinning behavior. Colloidal gel models used to extract structural information from the concentration scaling of gel equilibrium shear modulus G0 and the strain dependence of FTR parameters suggest that κ/ι-hybrid carrageenan gels are built from aggregating rod-like strands (with fractal dimension x = 1.13) which essentially stretch under increasing strain. The mechanically relevant structural parameters fairly match the gel fractal dimension (d = 1.66) obtained from the cryoSEM analysis. | eng |
dc.description.sponsorship | The authors thank the Project Based Personal Exchange Program - DAAD/GRICES (Proc. 4. 1.1/DAAD 00674) for funding. L.H. thanks Dr. Daniela Silva at the Materials Centre of the University of Porto (CEMUP) for her help during the cryoSEM experiments. | - |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.rights | restrictedAccess | por |
dc.subject | Fourier transform rheology | por |
dc.subject | kappa/iota-hybrid carrageenan | por |
dc.subject | Strain hardening | por |
dc.subject | Colloidal gel | por |
dc.subject | Cellular microstructure | por |
dc.subject | κ/ι-hybrid carrageenan | por |
dc.title | Structural and mechanical characterization of kappa/iota-hybrid carrageenan gels in potassium salt using Fourier Transform rheology | eng |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0268005X09001246 | - |
oaire.citationStartPage | 2322 | por |
oaire.citationEndPage | 2330 | por |
oaire.citationIssue | 8 | por |
oaire.citationVolume | 23 | por |
dc.identifier.doi | 10.1016/j.foodhyd.2009.06.008 | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Hydrocolloids | por |
Aparece nas coleções: | IPC - Artigos em revistas científicas internacionais com arbitragem |
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Structural and mechanical characterization.pdf Acesso restrito! | 971,53 kB | Adobe PDF | Ver/Abrir |