Small and large deformation behaviour of mixtures of xanthan and enzyme modified galactomannans

W. Kloek; H. Luyten; T. van Vliet

doi:10.1016/S0268-005X(96)80063-4

Small and large deformation behaviour of mixtures of xanthan and enzyme modified galactomannans

W. Kloek, H. Luyten, T. van Vliet

VLAG

Research output: Contribution to journal › Article › Academic › peer-review

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Abstract

Small and large deformation properties of aqueous mixtures of xanthan with enzyme modified galactomannans at low ionic strength are discussed in terms of the theory of rubber elasticity and the structure of the galactomannans. The linear deformation region of the gels is small indicating that the deformation behaviour is dominated primarily by the rigid xanthan molecule. Galactomannans with a lower galactose content have a smaller region of linear behaviour.

Original language	English
Pages (from-to)	123-129
Journal	Food Hydrocolloids
Volume	10
Issue number	1
DOIs	https://doi.org/10.1016/S0268-005X(96)80063-4
Publication status	Published - 1996

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10.1016/S0268-005X(96)80063-4

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title = "Small and large deformation behaviour of mixtures of xanthan and enzyme modified galactomannans",

abstract = "Small and large deformation properties of aqueous mixtures of xanthan with enzyme modified galactomannans at low ionic strength are discussed in terms of the theory of rubber elasticity and the structure of the galactomannans. The linear deformation region of the gels is small indicating that the deformation behaviour is dominated primarily by the rigid xanthan molecule. Galactomannans with a lower galactose content have a smaller region of linear behaviour.",

author = "W. Kloek and H. Luyten and {van Vliet}, T.",

year = "1996",

doi = "10.1016/S0268-005X(96)80063-4",

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journal = "Food Hydrocolloids",

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T1 - Small and large deformation behaviour of mixtures of xanthan and enzyme modified galactomannans

AU - Kloek, W.

AU - Luyten, H.

AU - van Vliet, T.

PY - 1996

Y1 - 1996

N2 - Small and large deformation properties of aqueous mixtures of xanthan with enzyme modified galactomannans at low ionic strength are discussed in terms of the theory of rubber elasticity and the structure of the galactomannans. The linear deformation region of the gels is small indicating that the deformation behaviour is dominated primarily by the rigid xanthan molecule. Galactomannans with a lower galactose content have a smaller region of linear behaviour.

AB - Small and large deformation properties of aqueous mixtures of xanthan with enzyme modified galactomannans at low ionic strength are discussed in terms of the theory of rubber elasticity and the structure of the galactomannans. The linear deformation region of the gels is small indicating that the deformation behaviour is dominated primarily by the rigid xanthan molecule. Galactomannans with a lower galactose content have a smaller region of linear behaviour.

U2 - 10.1016/S0268-005X(96)80063-4

DO - 10.1016/S0268-005X(96)80063-4

M3 - Article

SN - 0268-005X

VL - 10

SP - 123

EP - 129

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 1

ER -

Small and large deformation behaviour of mixtures of xanthan and enzyme modified galactomannans

Abstract

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