Determining and modeling rheological characteristics of quince seed gum

Rheological properties and structural characterization of salep improved by ethanol treatment

“…The result indicated the importance of the removing other impurities. To evaluate pseudoplastic behavior in a wider range of shear rate and to determine zero-shear viscosity (Abbastabar, Azizi, Adnani, & Abbasi, 2015). Cross model (Eq.…”

“…The zero shear viscosity (Á 0 ) of salep increased with removing impurities which was the evidence of enhanced polysaccharide conformation stiffness (Abbastabar et al, 2015). The Á 0 was also considered as a macroscopic indicator of the microstructural nature of polymers and a higher Á 0 values demonstrated a greater number of links between the polymer chains .…”

Rheological and microstructural properties of the chia seed polysaccharide

“…Thus, they are used as thickening, gelling, coating and syneresis control agents. They are also used as texture modifiers, emulsifiers, stabilizers and as the components of biodegradable and edible packaging films [4][5][6]. Polysaccharides are also commonly used in pharmaceutical and biomedical applications because they are biocompatible, nontoxic and can be easily modified using physical, chemical and microbiological methods.…”

Influence of temperature, pH and salts on rheological properties of bitter almond gum

“…The results showed that changing pH has a significant effect on the rheological parameters at pH values studied (Chen et al, 2006;Abbastabar et al, 2015). The viscosity reached a maximum value at pH 7 and it decreased at lower and higher pH values.…”

“…With increasing temperature, the energy required for molecular mobility of the gum is provided. Therefore, the resistance of fluid to flow is decreased, leading to decrease in viscosity during heating (Milani et al, 2012;Abbastabar et al, 2015). This behavior may be due to thermal degradation of high molecular weight gums into gums with varying molecular weights during heating (Abbes et al, 2015).…”