Wyniki wyszukiwania - Biblioteka Nauki

Nowa wersja platformy, zawierająca wyłącznie zasoby pełnotekstowe, jest już dostępna.
Przejdź na https://bibliotekanauki.pl

Ograniczanie wyników

Znaleziono wyników: 2

Liczba wyników na stronie

Wyniki wyszukiwania

Sortuj według:

Ogranicz wyniki do:

Rheological behaviour of protein interfacial layers in emulsion stability

100%

Izmailova V. N. , Yampolskaya G. P.

1999

tom Vol. 4, no spec.

141-144

Rheological properties of interface layers determine the emulsion stability against coalescence and effect mechanics and flow of emulsions. The role in emulsion stability of Rehbinder structure-mechanical barrier due to elasticity of interfacial layers formed by fine dispersed solids and liquid droplets, or adsorbed polymers, or multilayers of adsorbed surfactants of any nature is emphasized. Emulsions are systems of great importance because of their widespread application. A number of questions of emulsion properties and production was the object of many investigations over a long period of time, of which emulsion stability is the most general.

Rheological properties of gelatin gels with sodium alginate

80%

Derkatch S. R. , Voronko N. G. , Izmailova V. N.

2001

tom Vol. 6, no 3

659-673

The effect of anionic polysaccharide sodium alginate on the rheological properties of gelatin gels at pH values more than isolectric point of gelatin macromolecules has been investigated. The results of rheological measurements within the non-linear viscoelasticity range have been studied using Hershel-Bulkley model and Casson model. The analysis of the rheological curves allows characterizing the gelatin gels of low concentration of sodium alginate as viscoelastic-plastic material. Sodium alginate additions give non-monotonous change of the rheological parameters with clearly expressed extreme points for the multicomponent gels in comparison with the gelatin gels. In the presence of polysaccharide the rate of three-dimensional structure formation increases. A range of sodium alginate/gelatin ratios with extreme values of the rheological characteristics has been discovered.