Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
Add to Favorite Get Latest Update

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
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved