Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Kinetics of droplet growth in gelatin/maltodextrin mixtures following thermal quenching
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
Show others and affiliations
2001 (English)In: Langmuir, ISSN 0743-7463, E-ISSN 1520-5827, Vol. 17, no 11, 3412-3418 p.Article in journal (Refereed) Published
Abstract [en]

Rates of droplet growth, following the thermal quenching of gelatin/maltodextrin mixtures into the incompatible region of the phase diagram, have been obtained from turbidity measurements. The results from experiments carried out at temperatures that prohibit the involvement of biopolymer conformational ordering and gelation are in good agreement with those obtained by similar studies of binary synthetic polymer systems and with theoretical predictions. For mixtures that would phase separate at temperatures above the gelatin ordering temperature (T0) but which are quenched directly to temperatures below this, droplet growth shows modified kinetics owing primarily to restrictions imposed by the viscosifying continuous phase. However, for a mixture that was initially observed to be miscible following quenches to temperatures below T0, it is proposed that biopolymer ordering induces phase separation, which was found to occur after significant delay periods.

Place, publisher, year, edition, pages
2001. Vol. 17, no 11, 3412-3418 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9128DOI: 10.1021/la001811jOAI: oai:DiVA.org:ri-9128DiVA: diva2:967002
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-02-06Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full texthttp://www.scopus.com/inward/record.url?eid=2-s2.0-0035967640&partnerID=40&md5=037315a6284479386a138eed4d6391c7

Search in DiVA

By author/editor
Lorén, Niklas
By organisation
SIK – Institutet för livsmedel och bioteknik
In the same journal
Langmuir
Food Science

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 9 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.27.0