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Norton, Ian
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Publications (6/6 displayed)
- 2019Role of the drying technique on the low-acyl gellan gum gel structurecitations
- 2018Role of gellan gum microstructure in freeze drying and rehydration mechanismscitations
- 2016The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsionscitations
- 2011The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions.citations
- 2009Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenancitations
- 2008Interfacial tension in aqueous biopolymer–surfactant mixturescitations
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article
Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan
Abstract
We describe the production of fluid gels from kappa-carrageenan using well-defined geometries, flow patterns and cooling rates. Narrow size distributions are achieved by inducing spinodal decomposition under temperature quench and controlled sheared conditions. The polymer concentration effect on the mechanism of decomposition is provided, as is a mathematical description of the relationship between the increase in viscosity, due to the particle formation, and the concentration of the kappa-carrageenan.For all of the studies with kappa-carrageenan a mean diameter of