Influence of molecular weight on structure and rheological properties of microcrystalline chitosan mixtures

Lewandowska, Katarzyna

doi:10.1016/j.ijbiomac.2015.05.026

Cited by 5 publications

(1 citation statement)

References 23 publications

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“…Consequently, intermolecular entanglement was reduced, which further resulted in significantly lower apparent viscosity and viscoelasticity (G′, G″) of the pastes. These results are in agreement with those of previous studies, which reported that molecular chain structure has a critical relationship with rheological properties (Lewandowska, 2015;Zhong et al, 2015). On the other hand, molecular behavior plays an important role in modifying rheological properties.…”

Section: Relationships Among the Paste Structure And Rheological Propsupporting

confidence: 93%

Paste structure and rheological properties of lotus seed starch–glycerin monostearate complexes formed by high-pressure homogenization

Chen

Guo

Zeng

et al. 2018

Food Research International

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Starch-lipid complexes were prepared using lotus seed starch (LS) and glycerin monostearate (GMS) via a high-pressure homogenization (HPH) process, and the effect of HPH on the paste structure and rheological properties of LS-GMS was investigated. Rapid Visco Analyser (RVA) profiles showed that HPH treatment inhibited the formation of the second viscosity peak of the LS-GMS paste, and the extent of this change was dependent on the level of homogenized pressure. Analysis of the size-exclusion chromatography, light microscopy, and low-field H nuclear magnetic resonance results revealed that high homogenized pressure (70-100MPa) decreased molecular weight and size by degrading the branch structure of amylopectin; however, intact LS-GMS granules can optimize the network structure by filler-matrix interaction, which causes free water to transition into immobile water in the starch paste. The steady-shear results showed that the LS-GMS pastes presented non-Newtonian shear-thinning behavior, with higher homogenized pressure producing a smaller hysteresis loop area. During the oscillation process, the LS-GMS pastes prepared at 100MPa exhibited the lowest loss tangent values in all the complexes, indicating a stronger resistance to vibration.

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Section: Relationships Among the Paste Structure And Rheological Propsupporting

confidence: 93%

Paste structure and rheological properties of lotus seed starch–glycerin monostearate complexes formed by high-pressure homogenization

Chen

Guo

Zeng

et al. 2018

Food Research International

View full text Add to dashboard Cite

show abstract

Rheological properties of N-[(2-hydroxyl)-propyl-3-trimethyl ammonium] chitosan chloride

Wang

Qiao

Gao

et al. 2017

Carbohydrate Polymers

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Thermal-regulated sodium alginate-g-mPEG fibers with stable shape and high enthalpy value prepared by in-situ wet spinning method

Jia,

Bao,

Han

et al. 2024

Journal of Energy Storage

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Influence of molecular weight on structure and rheological properties of microcrystalline chitosan mixtures

Cited by 5 publications

References 23 publications

Paste structure and rheological properties of lotus seed starch–glycerin monostearate complexes formed by high-pressure homogenization

Paste structure and rheological properties of lotus seed starch–glycerin monostearate complexes formed by high-pressure homogenization

Rheological properties of N-[(2-hydroxyl)-propyl-3-trimethyl ammonium] chitosan chloride

Thermal-regulated sodium alginate-g-mPEG fibers with stable shape and high enthalpy value prepared by in-situ wet spinning method

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