Molecular Structures of Gellan Gum Imaged with Atomic Froce Microscopy (AFM) in Relation to the Rheological Behavior in an Aqueous Systems. Gellan Gum with Various Acyl Contents in the Presence or Absence of Potassium

2008 ◽  
pp. 527-542
Keyword(s):  
Rheological Behavior ◽  
Gellan Gum ◽  
Molecular Structures ◽  
Aqueous Systems

Molecular Structures of Gellan Gum Imaged with Atomic Force Microscopy in Relation to the Rheological Behavior in Aqueous Systems in the Presence or Absence of Various Cations

2008 ◽  
Vol 56 (18) ◽  
pp. 8609-8618 ◽  
Author(s):  
Takahiro Funami ◽  
Sakie Noda ◽  
Makoto Nakauma ◽  
Sayaka Ishihara ◽  
Rheo Takahashi ◽  
...  
Keyword(s):  
Atomic Force Microscopy ◽  
Rheological Behavior ◽  
Gellan Gum ◽  
Molecular Structures ◽  
Aqueous Systems ◽  
Force Microscopy ◽  
Atomic Force

Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride

2009 ◽  
Vol 23 (2) ◽  
pp. 548-554 ◽  
Author(s):  
Takahiro Funami ◽  
Sakie Noda ◽  
Makoto Nakauma ◽  
Sayaka Ishihara ◽  
Rheo Takahashi ◽  
...  
Keyword(s):  
Atomic Force Microscopy ◽  
Sodium Chloride ◽  
Rheological Behavior ◽  
Gellan Gum ◽  
Molecular Structures ◽  
Aqueous Systems ◽  
Force Microscopy ◽  
Atomic Force

A Study on the Gelation Properties and Rheological Behavior of Gellan Gum

2013 ◽  
Vol 284-287 ◽  
pp. 20-24 ◽  
Author(s):  
Yue Cheng Meng ◽  
Lun Bo Hong ◽  
Jian Qiu Jin
Keyword(s):  
Calcium Chloride ◽  
Calcium Ions ◽  
Rheological Behavior ◽  
Critical Concentration ◽  
Gellan Gum ◽  
Calcium Lactate ◽  
Buffer Solution ◽  
Exponential Relationship ◽  
Gelling Temperature ◽  
Gum Content

The effects of gellan gum and calcium ions concentration on gelation characteristics and rheological behavior were investigated using TA(texture analysis)and mechanical rheometer which monitored respectively press strength and the evolution of G′. At a premium gellan gum content of 0.02g in 100ml buffer solution, increasing calcium ions concentration led to an increase in the gelation strength, but when calcium ions content reached a critical concentration values range from 0.015% to 0.02%, gelation strength begin to decrease. While in the same content of calcium ions, calcium lactate exhibits grater effects on gelation strength than calcium chloride. The temperature at the onset of gelation and the gelation rates showed an increase with the increasing of gellen and calcium ions content. At the same calcium ions concentration, the evolution of modulus storage (G′), gel temperature and rate are higher with the addition of calcium lactate than using calcium chloride. Our study indicated exponential relationship between gelling temperature (gelling rate) and calcium concentration.

Rheological Behavior of Polysaccharides Aqueous Systems

2004 ◽  
Author(s):  
Jacques Lefebvre ◽  
Jean-Louis Doublier
Keyword(s):  
Rheological Behavior ◽  
Aqueous Systems

Rheological Characteristics of Surfactant-Based Fluids: A Comprehensive Study

2018 ◽  
Author(s):  
Ahmed H. Kamel
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Rheological Behavior ◽  
Surfactant Concentration ◽  
Flow Direction ◽  
Shear Thinning ◽  
Molecular Structures ◽  
Wide Range ◽  
Unique Nature ◽  
Viscoelastic Surfactant

Surfactant-based fluids, SB fluids exhibit complex rheological behavior due to substantial structural change caused by the molecules self-assembled colloidal aggregation. Various factors affect their rheological properties. Among these factors, surfactant concentration, shear rate, temperature, and salinity are investigated. One of the most popular surfactants, Aromox® APA-T viscoelastic surfactant (VES) is examined. The study focuses on four different concentrations (1.5%, 2%, 3%, and 4%) over a shear rate ranging from 0.0526 sec−1 to 1944 sec−1 using Bohlin rheometer. For salinity effects, two brine solutions are used; 2 and 4% KCl while for temperature effects, a wide range from ambient temperature of 72°F up to 200°F is covered. The results show that SB fluids exhibit a complex rheological behavior due to its unique nature and the various structures form in the solution. In general, SB fluids at all concentrations exhibit a non-Newtonian pseudo-plastic shear thinning behavior. As the surfactant concentration and/or shear increases, a stronger shear thinning behavior can be seen. Increasing solution salinity promotes formation of rod-like micelles and increases its flexibility. Salinity affects micelles’ growth and their rheological behavior is very sensitive to the nature and structure of the added salt. Different molecular structures are formed; spherical micelles occur first and then increased shear rate and/or salinity promotes the formation of rod-like micelles. Later, rod-like micelles are aligned in the flow direction and form a large super ordered structure of micellar bundles or aggregates called shear induced structure (SIS). Different structures implies different rheological properties. Likewise, rheology improves with increasing temperature up to 100°F. Further increase in temperature reverses the effects and viscosity decreases. However, the effects of temperature and salinity diminish at higher shear rates. Furthermore, a rheology master curve is developed to further understand the rheological behavior of SB fluids and correlate rheological properties to its microscopic structure.

Phase diagrams and molecular structures of sodium-salt-type gellan gum

1996 ◽  
Vol 30 (2-3) ◽  
pp. 121-127 ◽  
Author(s):  
Y Izumi
Keyword(s):  
Phase Diagrams ◽  
Sodium Salt ◽  
Gellan Gum ◽  
Molecular Structures

Effect of agar and gellan gum on structured guava (Psidium guajava L.): rheological behavior and gastrointestinal digestion in vitro

2021 ◽  
pp. 101165
Author(s):  
Juliana Nascimento da Costa ◽  
Luis Gustavo Lima Nascimento ◽  
Amanda Rodrigues Leal ◽  
Florina Danalache ◽  
Bruno Souza Moreira Leite ◽  
...  
Keyword(s):  
Rheological Behavior ◽  
Psidium Guajava ◽  
Gellan Gum ◽  
Gastrointestinal Digestion
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