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Viscoelastic Properties of Cross-Linked Waxy Cornstarch-κ Carrageenan Mixtures under a Wide Range of Potassium Counter-Ion Concentrations

机译：各种钾反离子浓度下交联糯玉米淀粉 - κArrageenan混合物的粘弹性性能

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Individual CWCS pastes exhibit rheological behaviors ranging from liquid to solid-like depending on starch concentration. The presence of carrageenan in the continuous phase but without addition of KC1 does not lead to a significant enhancement of dynamic moduli over individual starch pastes. Addition of different concentrations of KC1 to starch-carrageenan mixtures leads presumably to the formation of three-dimensional networks having different degrees of rigidity as evidenced by the existence of a threshold salt concentration.

机译：单个CWCS浆料表现出从液体到固体的流变行为取决于淀粉浓度。在连续相中的角叉菜烷的存在但不添加KC1不会导致动态模量在单个淀粉糊中的显着提高。将不同浓度的KC1加入淀粉 - 角叉菜胶混合物的引线，其导致具有不同程度的刚度的三维网络，如阈值盐浓度所证明的。

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《Pacific Rim Conference on Rheology》|2005年||共4页
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作者
Maria del Carmen Nunez Santiago; Alberto Tecante; Xiangtan University; Chinese Society of Theoretical and Applied Mechanics(CSTAM);
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正文语种
中图分类流变学;
关键词
κ-carrageenan; starch; gels; viscoelasticity;

机译：κ-角叉菜胶;淀粉;凝胶;粘弹性;

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1. Viscoelastic behavior and microstructure of aqueous mixtures of cross-linked waxy maize starch, whey protein isolate and κ-carrageenan [J] . Alejandra Espinosa-Dziv, Mariana Ramirez-Gilly, Alberto Tecane Food Hydrocolloids . 2012,第2期

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2. Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels [J] . I. Gladkowska-Balewicz, I.T. Norton, I.E. Hamilton Food Hydrocolloids . 2014,第pta3期

机译：工艺条件和组分浓度对κ-角叉菜胶和预糊化交联蜡质玉米淀粉混合液凝胶粘度的影响
3. Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications [J] . E.L. Warner, I.T. Norton, T.B. Mills Journal of food engineering . 2019,第APRa期

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4. Viscoelastic Properties of Cross-Linked Waxy Cornstarch-κ Carrageenan Mixtures under a Wide Range of Potassium Counter-Ion Concentrations [C] . Maria del Carmen Nunez Santiago, Alberto Tecante Pacific Rim Conference on Rheology(PRCR4); 20050807-11; Shanghai(CN) . 2005

机译：宽钾反离子浓度下交联蜡状玉米淀粉-κ角叉菜胶混合物的粘弹性
5. Functional properties of locust bean gum and lambda-carrageenan mixtures in dairy creams. [D] . Camacho Vidal, Maria del Mar. 1998

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6. Structural and Viscoelastic Properties of Actin/Filamin Networks: Cross-Linked versus Bundled Networks [O] . K.M. Schmoller, O. Lieleg, A.R. Bausch 2009

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7. Potassium layered polytitanates influence on low-pressure polyethylene properties in wide concentrations range [O] . Burmistrov, Igor, Panova, Lidiya, Shevelev, Alexey, 2016

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8. Polynomial Approximations of Thermodynamic Properties of Arbitrary Gas Mixtures over Wide Pressure and Density Ranges [R] . Allison, D. O. 1972

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Viscoelastic Properties of Cross-Linked Waxy Cornstarch-κ Carrageenan Mixtures under a Wide Range of Potassium Counter-Ion Concentrations

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