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《JOURNAL OF WUXI UNIVERSITY OF LIGHT INDUSTRY》 1998-01
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Rheological Study of Aqueous Solutions and Emulsions Containing Xanthan

Ma Jianguo(School of Food Science & Technology,Wuxi University of Light Industry,Wuxi 214036)E. Dickinson M. J. W. Povey(Dept. of Food Sci., Univ. of Leeds, Leeds, LS2 9JT, UK)  
This paper reports the studies into the viscoelasticity of the aqueous solutions and 20% O/W emulsions containing xanthan. The elastic response of the systems to smalldeformation was measured by using the techniques of mechanical spectroscopy under 30℃ and the effects of 0.5 mol/L NaCl or/and 10% sucrose on the rheology of the systems were investigated as well. Results reveal that the xanthan enhanced stability of emulsions is correspond to a predominantly 'solidlike' viscoelasticity of both the aqueous phase and the emulsion. The introduction of a certain concentrations of xanthan to the aqueous solution gives rise to the formation of a structured system with a high elastic response to the deformation. The storage modulus of the aqueous solutions containing xanthan can be slightly increased by sucrose. Nevertheless, the present of NaCl leads to a decrease in the storage modulus and makes the systems more 'liquidlike'.
【CateGory Index】: TS201.7
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