RHEOLOGICAL BEHAVIOR OF THIXOTROPIC STARCH AND GELATIN GELS

被引：18
|
作者：
DJAKOVIC, L
SOVILJ, V
MILOSEVIC, S
机构：
来源：
STARCH-STARKE | 1990年 / 42卷 / 10期
关键词：
D O I：
10.1002/star.19900421004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Thixotropic behaviour of starch, gelatin and mixed starch/gelatin gels was investigated by different rheological methods by means of the rotational viscosimeter with coaxial cylinders. Influence of different factors (gel composition, preparation temperature, gel age, homogenization and viscosimeter rotor acceleration) on the coefficients of thixotropy and parameters of the flow equation was considered. The recovery of destructed gels was followed by Doherty‐Hurd method, but also a modified method was developed and applied for determination of some specificities in the rheological behaviour of starch and gelatin gels. Copyright © 1990 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
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页码：380 / 385
页数：6
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