Shear-Induced Association and Gelation of Aqueous Solutions of Pectin

Kjøniksen, Anna–Lena; Hiorth, Marianne; Roots, Jaan; Nyström, Bo

doi:10.1021/jp0302358

Cited by 57 publications

(35 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The thixotropic behaviour has been attributed to the breakdown of the network structure into smaller flocs or aggregates (Bayod et al, 2007), which decreases the viscosity of the suspension. With regard to the liquid phase, a previous investigation of model solutions of pectins has shown that while low shear rates induce gelation and shear-thickening, intense shearing may cause the disruption of intermolecular junctions leading to a decrease in viscosity (Kjøniksen, Hiorth, Roots, & Nyström, 2003). The understanding of the mechanisms of network breakage and consequent formation of flocs is relevant in the design of production processes, where the effect of prolonged shearing on the food structures should be prevented or minimised.…”

Section: Introductionmentioning

confidence: 99%

Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing

Bayod

Tornberg

2011

Food Research International

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing

Bayod

Tornberg

2011

Food Research International

View full text Add to dashboard Cite

“…Furthermore, it is well-known that shearing of the sample can induce or impede thermoreversible gelation. [23,24] Therefore, we performed several small-amplitude oscillatory shear experiments in the cuvette on the present system to prove this effect. In our studies [21,22] effects like different shear strains, shear history, thermal sample history and aggregation did not influence the gelation temperature of 50 8C in any case.…”

Section: Resultsmentioning

confidence: 75%

Gelation Studies, 4

Richter¹,

Matzker²,

Schröter³

2005

Macromol. Rapid Commun.

View full text Add to dashboard Cite

Summary: In a recent paper [S. Richter et al., Macromol. Rapid Commun. 2004, 25, 1504] the sol‐gel transition of two thermoreversible gelling mixtures made of xanthan gum and locust bean gum has been studied by using time‐resolved dynamic light scattering (DLS) and low‐amplitude oscillatory shear rheology, and is indicated by the presence of the typical power‐law behaviors in the time‐intensity correlation function g2(t) − 1 ∝ t−µ and in the oscillatory shear experiment G′(ω) ∝ G″(ω) ∝ ωn. A significant and reproducible difference of 7 K for the estimated gelation temperatures was found again, with the higher one always determined by rheology. We now present a logical explanation together with new results obtained on this system that may also be of importance for other ones. The incipient infinite percolated cluster that is formed during the gelation process is more pronounced, and is detectable earlier by rheology than by DLS for this present system.Double‐logarithmic plot of the time‐intensity correlation functions g2(t) − 1 versus the delay time t and at a scattering angle of θ = 90° and at several temperatures of the mixture.imageDouble‐logarithmic plot of the time‐intensity correlation functions g2(t) − 1 versus the delay time t and at a scattering angle of θ = 90° and at several temperatures of the mixture.

show abstract

“…Generally, the n value was relevant to the physically fractal dimension, and reflected the degree of compactness of the network, and the lower values of n implied a more highly elastic gel (Gao & Nishinari, 2004;Nordby, Kjøniksen, Nyström, & Roots, 2003;Kjøniksen, Hiorth, Roots, & Nysrtom, 2003). The larger tan ı and n values at higher c NaCl in Table 1 suggested a less elastic, as a result of the screening.…”

Section: Resultsmentioning

confidence: 99%