Search results for "Thixotropy"
showing 2 items of 12 documents
A Multi-Component Reaction towards the Development of Highly Modular Hydrogelators
2018
Herein we report a multi‐component reaction approach for the development of a new class of hydrogelators based on the OxoTriphenylHexanOate (OTHO) backbone. A focused library of OTHOs has been synthesized and their hydrogelation features evaluated. The two most potent hydrogelators were studied by rheology revealing different stiffness, appearances and thixotropic behavior of the gels. The new gelators showcase the versatility of the OTHO backbone as a platform for the design of functionalized hydrogels with tunable gel properties. peerReviewed
Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch
2007
Abstract Low oil content mayonnaises are food emulsions which exhibit shear thinning and thixotropic behaviour. They include generally modified starch in their formulation. In this work we study the effect of substituting part of this starch with other natural gums, such as xanthan gum or locust bean gum, upon the consistency and stability of the emulsions in relation to stirring. The gels prior to final emulsification have also been analyzed. Steady flow curves of all systems are well described by the Carreau model. The emulsions containing the greatest percentage of gums presented significantly higher viscosity than the reference emulsion and the emulsions containing the synergistic mixtu…