Surface properties and bulk rheology of Sterculia apetala gum exudate dispersions

Pérez-Mosqueda, Luis M.; Ramírez, Pablo; Alfaro, M.C.; Rincón, Fernando; Muñoz, José

doi:10.1016/j.foodhyd.2013.02.007

Cited by 24 publications

(30 citation statements)

References 31 publications

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“…Film relaxation can be defined as the transformation of a homogeneous monolayer phase into a heterogeneous collapsed phase system [41]. The results obtain here for the rheological parameters were usual of a surface viscoelastic behavior of polymer layers [42]. Ed for the single WPC film showed an increase with surface pressure which was coincident with the surface pressures surrounding the transition between structure I to structure II (pointed out into Fig.…”

Section: Surface Dilatational Rheology Of Wpc Films As Influenced By mentioning

confidence: 53%

Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air–water interface: Structural and surface dilatational characteristics

Pérez

Sánchez

Pilosof

et al. 2015

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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Section: Surface Dilatational Rheology Of Wpc Films As Influenced By mentioning

confidence: 53%

Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air–water interface: Structural and surface dilatational characteristics

Pérez

Sánchez

Pilosof

et al. 2015

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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“…Furthermore, the increase in gum concentration caused a significant (p < 0.05) increase in the consistency coefficient values k. The same shear-thinning behavior was also observed for xanthan gum, carrageenan, pectin, and starch (Marcotte et al, 2001), as well as for GA and cashew gum (Mothe and Rao, 1999). Rheological properties of Sterculia spetala gum, an exudate polysaccharide from Sterculia genus trees, had been studied by Pe´rez-Mosqueda et al (2013). The rheological properties were studied at different concentrations ranging from 0.5 to 3% (w/v%).…”

Section: Rheological Properties Of Al In Comparison With Gamentioning

confidence: 65%

Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum arabic

Mahfoudhi

Sessa

Ferrari

et al. 2015

Food sci. technol. int.

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Almond gum contains an arabinogalactan-type polysaccharide, which plays an important role in defining its interfacial and rheological properties. In this study, rheological and interfacial properties of almond gum and gum arabic aqueous dispersions were comparatively investigated. The interfacial tension of almond gum and gum arabic aqueous dispersions was measured using the pendant drop method in hexadecane. The asymptotic interfacial tension values for almond gum were significantly lower than the corresponding values measured for gum arabic, especially at high concentration. Rheological properties were characterized by steady and oscillatory tests using a coaxial geometry. Almond gum flow curves exhibited a shear thinning non-Newtonian behavior with a tendency to a Newtonian plateau at low shear rate, while gum arabic flow curves exhibited such behavior only at high shear rate. The influence of temperature (5-50 ℃) on the flow curves was studied at 4% (m/m) gum concentration and the Newtonian viscosities at infinite and at zero shear rate, for gum arabic and almond gum, respectively, were accurately fitted by an Arrhenius-type equation. The dynamic properties of the two gum dispersions were also studied. Both gum dispersions exhibited viscoelastic properties, with the viscous component being predominant in a wider range of concentrations for almond gum, while for gum arabic the elastic component being higher than the elastic one especially at higher concentrations.The rheological and interfacial tension properties of almond gum suggest that it may represent a possible substitute of gum arabic in different food applications.

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“…Although oscillation perturbations are more commonly used to explore the dilatational rheology, step perturbations are more easily implemented and have been used previously to determine the limiting elasticity of surfactants, polymeric surfactants and biopolymers [33][34][35]. The limiting elasticity E 0 was calculated using the following equation: where is the interface tension increase after the step, A 0 is the initial surface area and A is the surface area step.…”

Section: Resultsmentioning

confidence: 99%

Adsorption at the biocompatible α-pinene–water interface and emulsifying properties of two eco-friendly surfactants

Trujillo-Cayado

Ramírez

Alfaro

et al. 2014

Colloids and Surfaces B: Biointerfaces

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Surface properties and bulk rheology of Sterculia apetala gum exudate dispersions

Cited by 24 publications

References 31 publications

Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air–water interface: Structural and surface dilatational characteristics

Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air–water interface: Structural and surface dilatational characteristics

Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum arabic

Adsorption at the biocompatible α-pinene–water interface and emulsifying properties of two eco-friendly surfactants

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