The solution rheological behaviors of OATRIM-10 and cooked oat bran we
re investigated. The rheological properties of the materials were inve
stigated using both thixotropic loop and small-amplitude oscillatory s
hear experiments. The cooked oat bran exhibited shear-thinning behavio
r during a thixotropic loop experiment over a shear rate range of 0-25
0/sec. The shear-thinning behavior was reproduced during the measureme
nt of a second thixotropic loop, in contrast, OATRIM-10 exhibited an u
nexpected region of shear-thickening behavior at 20-80/sec. The shear-
thickening and subsequent sheer-thinning regions for OATRIM-10 could b
e described by a transient network model indicating that the shear-thi
ckening behavior is caused by a shear-induced entangled network that i
s partially disentangled at higher shear rates. Subsequent thixotropic
loop experiments displayed the shear-thickening region for OATRIM-10,
indicating that the network structure can be reformed during the impo
sition of a sheer field. Small-amplitude oscillatory shear data for co
oked oat bran can be described reasonably well using a generalized lin
ear viscoelastic (GLV) model. The oscillatory shear data obtained for
OATRIM-10 could not be described by the GLV model. OATRIM-10 exhibited
a distinctive plateau centered at 10/sec, and the low frequency respo
nse of storage modulus G' decreased with a much larger slope in freque
ncy than was predicted by the GLV model.