VISCOELASTIC PROPERTIES OF GELLAN GUM AQUEOUS-SOLUTIONS

Authors
SHIMAZAKI T OGINO K
Citation
T. Shimazaki et K. Ogino, VISCOELASTIC PROPERTIES OF GELLAN GUM AQUEOUS-SOLUTIONS, Food hydrocolloids, 7(5), 1993, pp. 417-426
Citations number
8
Categorie Soggetti
Food Science & Tenology","Chemistry Physical","Chemistry Applied
Journal title
Food hydrocolloids → ACNP
ISSN journal
0268005X
Volume
7
Issue
5
Year of publication
1993
Pages
417 - 426
Database
ISI
SICI code
0268-005X(1993)7:5<417:VPOGGA>2.0.ZU;2-D
Abstract
The magnetic rheometer which was recently designed in our laboratory w as used to observe the viscoelastic properties of hydrocolloid gellan gum aqueous solutions. It was found that the mechanical properties of these solutions depended strongly upon the time and the temperature af ter dissolving gellan gum in water, and that negative thixotropy was f ound when the specimen stood for 25-100 h after dissolving.