Sökning: "biopolymer gels"
Visar resultat 1 - 5 av 7 avhandlingar innehållade orden biopolymer gels.
1. Rheological Behaviour of Biopolymer Gels in Relation to Structure
Sammanfattning : The rheological behaviour of biopolymer gels with different network structures was studied to elucidate how the structure of the gel influences its rheological properties. Non-destructive viscoelastic measurements and fracture techniques were used. LÄS MER
2. Correlating Microstructure with Texture of Particulate Biopolymer Gels
Sammanfattning : The microstructure of particulate biopolymer gels has been studied to comprehend the effect of microstructure on textural properties. Particulate structures have been characterized at different levels by using light microscopy, scanning electron microscopy, and transmission electron microscopy. LÄS MER
3. Rheology and Microstructure of Mixed Biopolymer Gels
Sammanfattning : The viscoelastic behaviour of biopolymer mixtures showing synergism was investigated under different physicochemical conditions using small deformation oscillatory measurements. In addition, the rheological properties of binary polysaccharide mixtures were related to the microstructure as observed using transmission electron microscopy. LÄS MER
4. Phase Distribution of Mixed Biopolymer Gels in Relation to Process Conditions
Sammanfattning : The influence of various process parameters on the microstructure and rheological properties of pure and mixed gels of gelatin and whey proteins has been investigated. Gelatin is a cold-set protein and whey proteins are a group of thermo-set globular proteins. Depending on the charge present, whey proteins can form two types of gel structures. LÄS MER
5. Flow processing and gel formation for producing biopolymer drops with functional shapes and diffusion properties
Sammanfattning : This thesis focuses on the development of novel processes which combine flow-induced drop deformation and simultaneous temperature-induced gel formation in order to create shaped biopolymer drops. The drops are functional in terms of rheology and diffusion properties, factors strongly influencing the consistency of food products and flavour or drug release. LÄS MER