Rheological behavior of cooked rice flour dispersions in steady and dynamic shear

Rheological characterisation of juices obtained from transgenic pectate lyase-silenced strawberry fruits

“…The results of the frequency sweep analysis showed that the strawberry juice is within the category of weak gel ( Murphy, 1987). Similar results have been obtained for several food products, such as tomato paste (Rao & Cooley, 1992) and rice flour dispersions (Chun & Yoo, 2004;Yoo, 2006), and also for systems composed of polysaccharide mixtures of xanthan and locust bean gum (Doublier & Cuvelier, 1996). These kinds of fluids may present a three-dimensional network, in which the polymer chains interact by means of low-energy bonds and cooperative effects along relatively extended junction zones (Doublier & Cuvelier, 1996), leading to an increase in the amount of stored energy (G 0 ) within the fluid (Errington et al, 1998).…”

Rheological characterization of levan polysaccharides from Microbacterium laevaniformans

“…that indicates the viscosity at infinite temperature [23], increased from 0 to 18.32 × 10 −5 Pa s. The decreased activation energy of a flow is related to less temperature-dependence of rheological properties [24]. Thus, this trend would be due to the structure of levan chains being loosened since the interaction between molecules was decreased with increasing temperature.…”

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

“…From the food standpoint, rheology has been defined as the study of the deformation and flow of the raw materials, processing intermediates, and final food products. Knowledge of the rheological properties of starch systems is of great significance in processing, quality control, sensory evaluation, and structural studies (Chun and Yoo 2004;Sopade and Kassum 1992). Rapid Visco Analyzer (RVA) is an instrument commonly used to evaluate starch pasting properties, and is often combined with a gel texture study (Texture Profile Analyzer, TPA) to probe the gelling properties of starch systems.…”