Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small angle X-ray scattering (SAXS), and a rheometer. The results clearly indicate that the two biopolymers are immiscible and have low compatibility. Moreover, the rheological behavior and morphology of the GA/HPMC blends significantly depend on the blending ratio and concentration. Higher polysaccharide contents decrease the gelling temperature and improve the gel viscoelasticity character of GA/HPMC blended gels. The SAXS results reveal that the correlation length (ξ) of the blended gels decreases from 5.16 to 1.89 nm as the HPMC concentration increases from 1 to 6%, which suggests that much denser networks are formed in blended gels with higher HPMC concentrations. Overall, the data reported herein indicate that the gel properties of gelatin can be enhanced by blending with a heating-induced gel.

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Agarose Stearate-Carbomer940 as Stabilizer and Rheology Modifier for Surfactant-Free Cosmetic Formulations

Marine Drugs ◽

10.3390/md19060344 ◽

2021 ◽

Vol 19 (6) ◽

pp. 344

Author(s):

Qiong Xiao ◽

Guo Chen ◽

Yong-Hui Zhang ◽

Fu-Quan Chen ◽

Hui-Fen Weng ◽

...

Keyword(s):

Rheological Properties ◽

High Performance ◽

Wound Dressings ◽

Rheological Parameter ◽

Gel Properties ◽

Rheological Analysis ◽

Cosmetic Formulations ◽

Mixed Systems ◽

Rheology Modifier ◽

Elastic Characteristics

Some commonly used surfactants in cosmetic products raise concerns due to their skin-irritating effects and environmental contamination. Multifunctional, high-performance polymers are good alternatives to overcome these problems. In this study, agarose stearate (AS) with emulsifying, thickening, and gel properties was synthesized. Surfactant-free cosmetic formulations were successfully prepared from AS and carbomer940 (CBM940) mixed systems. The correlation of rheological parameter with skin feeling was determined to study the usability of the mixed systems in cosmetics. Based on rheological analysis, the surfactant-free cosmetic cream (SFC) stabilized by AS-carbomer940 showed shear-thinning behavior and strongly synergistic action. The SFC exhibited a gel-like behavior and had rheological properties similar to commercial cosmetic creams. Scanning electron microscope images proved that the AS-CBM940 network played an important role in SFC’s stability. Oil content could reinforce the elastic characteristics of the AS-CBM940 matrix. The SFCs showed a good appearance and sensation during and after rubbing into skin. The knowledge gained from this study may be useful for designing surfactant-free cosmetic cream with rheological properties that can be tailored for particular commercial cosmetic applications. They may also be useful for producing medicine products with highly viscous or gel-like textures, such as some ointments and wound dressings.

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Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.19.0215 ◽

2020 ◽

Vol 33 (7) ◽

pp. 1180-1190

Author(s):

Ke Li ◽

Jun-Ya Liu ◽

Lei Fu ◽

Ying-Ying Zhao ◽

He Zhu ◽

...

Keyword(s):

Rheological Properties ◽

Dietary Fiber ◽

Water Distribution ◽

Meat Products ◽

Free Water ◽

Pork Meat ◽

Bamboo Shoot ◽

Gel Properties ◽

Meat Batters ◽

Water Holding

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

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Relevance of Rheological Properties of Sodium Alginate in Solution to Calcium Alginate Gel Properties

AAPS PharmSciTech ◽

10.1208/s12249-011-9587-0 ◽

2011 ◽

Vol 12 (2) ◽

pp. 453-460 ◽

Cited By ~ 53

Author(s):

Shao Fu ◽

Ankur Thacker ◽

Diana M. Sperger ◽

Riccardo L. Boni ◽

Ira S. Buckner ◽

...

Keyword(s):

Rheological Properties ◽

Sodium Alginate ◽

Calcium Alginate ◽

Gel Properties ◽

Alginate Gel ◽

Calcium Alginate Gel

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Time- and Temperature-Dependence of Rheological Properties of Cemented Tailings Backfill with Sodium Silicate

Journal of Materials in Civil Engineering ◽

10.1061/(asce)mt.1943-5533.0003605 ◽

2021 ◽

Vol 33 (3) ◽

pp. 04020498

Author(s):

Ghada Ali ◽

Mamadou Fall ◽

Imad Alainachi

Keyword(s):

Temperature Dependence ◽

Rheological Properties ◽

Sodium Silicate

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Using the alveograph in developing requirements for the quality of flour for wafer sheet production

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-52-58 ◽

2020 ◽

Vol 29 (12) ◽

pp. 52-58

Author(s):

E.P. Meleshkina ◽

◽

S.N. Kolomiets ◽

A.S. Cheskidova ◽

◽

...

Keyword(s):

Rheological Properties ◽

Quality Indicators ◽

Wheat Flour ◽

Mathematical Statistics ◽

Intended Purpose ◽

The Future ◽

Relationship Of ◽

The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

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