Measurement and modelling of water activity, density, sound velocity, refractive index and viscosity of the Na2MoO4 + poly(ethylene glycol) + H2O system in the temperature range from 313.15 to 333.15 K

Justel, Francisca J.; Villca, Grecia; Jiménez, Yecid P.

doi:10.1016/j.fluid.2020.112628

Cited by 6 publications

(1 citation statement)

References 33 publications

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“…To further investigate the role of water, we prepared and analyzed starch suspensions in 30% ethylene glycol (EG) solution. The water activity of 30% EG solution was lower compared [51] with pure water and thus should affect the gelatinization process. Replacing water with 30% EG resulted in a shift of the first thermally induced transition (G1) by 6 • C (Figure 2).…”

Section: Starch Gelatinizationmentioning

confidence: 97%

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

et al. 2022

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Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-free dough, we prepared several suspensions with different corn starch/potato starch/hydroxpropyl methyl cellulose/xanthan gum/water ratios. Properties of the prepared samples were determined by differential scanning calorimetry and rheometry. Samples with different corn/potato starch ratios exhibited different thermal properties. Xanthan gum and HPMC (hydroxypropyl methyl cellulose) exhibited a strong influence on the rheological properties of the mixtures since they increased the viscosity and elasticity. HPMC and xanthan gum increased the temperature of starch gelatinization, as well as they increased the viscoelasticity of the starch model system. Although the two hydrocolloids affected the properties of starch mixtures in the same direction, the magnitude of their effects was different. Our results indicate that water availability, which plays a crucial role in the starch gelatinization process, could be modified by adding hydrocolloids such as, hydroxypropyl methyl cellulose and xanthan gum. By adding comparatively small amounts of the studied hydrocolloids to starch, one can achieve similar thermo-mechanical effects by the addition of gluten. Understanding these effects of hydrocolloids could contribute to the development of better quality gluten-free bread with optimized ingredient content.

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Section: Starch Gelatinizationmentioning

confidence: 97%

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

et al. 2022

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Kosmotropic and chaotropic behavior of hydrated ions in aqueous solutions in terms of expansibility and compressibility parameters

Naseem

Arif

Jamal

2021

Arabian Journal of Chemistry

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Physical properties of {Fe2(SO4)3 + PEG 4000 + H2O} solutions at high temperatures

Justel

Jiménez

2021

The Journal of Chemical Thermodynamics

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Measurement and modelling of water activity, density, sound velocity, refractive index and viscosity of the Na2MoO4 + poly(ethylene glycol) + H2O system in the temperature range from 313.15 to 333.15 K

Cited by 6 publications

References 33 publications

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

Kosmotropic and chaotropic behavior of hydrated ions in aqueous solutions in terms of expansibility and compressibility parameters

Physical properties of {Fe2(SO4)3 + PEG 4000 + H2O} solutions at high temperatures

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Measurement and modelling of water activity, density, sound velocity, refractive index and viscosity of the Na2MoO4 + poly(ethylene glycol) + H2O system in the temperature range from 313.15 to 333.15 K

Cited by 6 publications

References 33 publications

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

Kosmotropic and chaotropic behavior of hydrated ions in aqueous solutions in terms of expansibility and compressibility parameters

Physical properties of {Fe2(SO4)3 + PEG 4000 + H2O} solutions at high temperatures

Contact Info

Product

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About

Physical properties of {Fe2(SO4)3 + PEG 4000 + H2O} solutions at high temperatures