Influence of crystallisation conditions on the large deformation rheology of inulin gels

被引：110

作者：

Bot, A ^{[1
]}

Erle, U ^{[1
]}

Vreeker, R ^{[1
]}

Agterof, WGM ^{[1
]}

机构：

[1] Unilever Res Labs Vlaardingen, Res & Dev, NL-3133 AT Vlaardingen, Netherlands

来源：

FOOD HYDROCOLLOIDS | 2004年 / 18卷 / 04期

关键词：

refractive index; density; light scattering; viscosity; rheology; large deformation;

D O I：

10.1016/j.foodhyd.2003.09.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The large-deformation rheology of inulin gels was investigated and interpreted in terms of solubility, crystallisation, and aggregation data. The gels are characterised by a strong overshoot peak in the stress-strain curve, characteristic for (non-plastic) work softening behaviour. More concentrated inulin gels tend to be firmer but are also less plastic. It is hypothesised that inulin molecules depositing during the later stages of the crystallisation/gelation process contribute most to the overshoot peak in the stress-strain curve. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：547 / 556

页数：10

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