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. The different types of structures studied were fine-stranded gels, particulate gels, inhomogeneous gels and mixed gels. The biopolymer gels chosen as the model systems were one protein, b-lactoglobulin, two polysaccharides, k-carrageenan and locust bean gum. b-Lactoglobulin forms gels on heating and develops different structures depending on pH: a particulate network at intermediate pH (4-6) and a fine-stranded network below and above this interval. It can also form inhomogeneous networks depend...
The objective of this study was to analyze quantitatively the network structure that underlines the ...
Understanding the gelation behaviour of proteins is of importance in order to be able to influence t...
Properties of Fibrillar Protein Assemblies and their Percolating Networks. PhD thesis, Wageningen Un...
The rheological behaviour of biopolymer gels with different network structures was studied to elucid...
The focus of this thesis is the relation between the rheological and structural properties of mixed ...
The influence of various process parameters on the microstructure and rheological properties of pure...
The viscoelastic behaviour of biopolymer mixtures showing synergism was investigated under different...
This paper focuses on the relations between network structure and rheological properties of soy prot...
The gelation of an agar biopolymer solution under quiescent conditions enables the formation of a st...
Abstract In this paper, we have investigated the mesoscopic structure and rheological properties of ...
Rheological techniques and methods have been employed for many decades in the characterization of po...
We explored several typical food gel systems to understand the structure-rheology relationship. The ...
International audienceThe rheological behaviour of biopolymer gels is commonly investigated by means...
The rheological behaviour of suspensions is influenced by many parameters, one of which is the parti...
Many biopolymers are used in the foods and drinks industry to texturize or stabilize the process-ind...
The objective of this study was to analyze quantitatively the network structure that underlines the ...
Understanding the gelation behaviour of proteins is of importance in order to be able to influence t...
Properties of Fibrillar Protein Assemblies and their Percolating Networks. PhD thesis, Wageningen Un...
The rheological behaviour of biopolymer gels with different network structures was studied to elucid...
The focus of this thesis is the relation between the rheological and structural properties of mixed ...
The influence of various process parameters on the microstructure and rheological properties of pure...
The viscoelastic behaviour of biopolymer mixtures showing synergism was investigated under different...
This paper focuses on the relations between network structure and rheological properties of soy prot...
The gelation of an agar biopolymer solution under quiescent conditions enables the formation of a st...
Abstract In this paper, we have investigated the mesoscopic structure and rheological properties of ...
Rheological techniques and methods have been employed for many decades in the characterization of po...
We explored several typical food gel systems to understand the structure-rheology relationship. The ...
International audienceThe rheological behaviour of biopolymer gels is commonly investigated by means...
The rheological behaviour of suspensions is influenced by many parameters, one of which is the parti...
Many biopolymers are used in the foods and drinks industry to texturize or stabilize the process-ind...
The objective of this study was to analyze quantitatively the network structure that underlines the ...
Understanding the gelation behaviour of proteins is of importance in order to be able to influence t...
Properties of Fibrillar Protein Assemblies and their Percolating Networks. PhD thesis, Wageningen Un...