Search results for "Microgel particles"

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Physics of agarose fluid gels: Rheological properties and microstructure

2021

Agarose, a strongly gelling polysaccharide, is a common ingredient used to optimize the viscoelastic properties of a multitude of food products. Through aggregation of double helices via hydrogen bonds while cooling under quiescent conditions it forms firm and brittle gels. However, this behavior can be altered by manipulating the processing conditions viz shear. For example, gelation under shear leads to microgel particles with large surface area, which in turn leads to completely different rheological properties and texture. Such fluid gels are shown to play an important role in texture modification of foods and beverages for dysphagia patients. In this study, different concentration of a…

Fluid/sheared gelsPhysical gelationNutrition. Foods and food supplyFriction coefficientTP368-456Applied Microbiology and BiotechnologyViscoelasticityFood processing and manufactureViscositychemistry.chemical_compoundRheologychemistryChemical engineeringDynamic modulusParticle-size distributionAgaroseParticleAgaroseMicrogel particlesTX341-641Particle sizeArticles from the special issue: Edible Soft Matter edited by Ashok R.PatelRheologyFood ScienceBiotechnologyCurrent Research in Food Science
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