The rheological properties of unaged and aged asphalt-filler systems were studied as a function of aging time Different modeling techniques were evaluated to construct the aging master curves to investigate the effect of fillers on the long-term aging characteristics of asphalt binders Effects of konjac-glucomannan (KM) on retrogradation and gelatinization of corn starch (CS) were studied as a function of mixing ratio and of storage time by measuring force-deformation curves dynamic viscoelasticity and differential scanning calorimetry (DSC) Total polysaccharide concentration for the rheological experiments was 15 wt % and CS/KM ratios were 15/0 14 25/0 75 13 50/1 50

Curdlan Properties for Application in Fat Mimetics for

Our objective was to study the rheological characteristics of curdlan especially the gelling characteristics and viscoelastic properties of aqueous suspensions In addition nonfat sausages using a curdlan-based system were prepared and evaluated to determine the effects of curdlan as a fat replacer in meat products

The effects of curdlan (2% 3% and 4%) on the gel properties of Alaska surimi using high-temperature treatment were examined in this study Curdlan treatment improved the gel strength of surimi in a concentration-dependent manner Based on the results of dynamic rheology and differential scanning

The ultimate goal of this work was to examine the effect of xanthan-curdlan hydrogel complex (XCHC) on the rheology of whey protein isolate (WPI) within the pH range of 4–7 upon heating and cooling Dynamic rheological properties of WPI and XCHC were studied individually and in combination as a function of time or temperature

Abstract Gomatofu a mixed gel consisting of kudzu starch and sesame seed possesses unique textural characteristics That is the Japanese traditional healthy and vegetarian food Sato et al (J Jpn Soc Food Sci Technol Jpn 42:737–747 1995) and Sato (HYDROCOLLOIDS Edited by K Nishinari Elsevier Science B V Printed in the Netherlands 269–274 2000) investigated the effects of

Nov 29 2016The effects of microbial polysaccharides xanthan and curdlan on the pasting viscoelastic properties and retrogradation of rice starch were studied The additions of xanthan and curdlan increased the peak viscosities and decreased the final viscosities

Curdlan enhances the structure of myosin gel model

The effect of curdlan at different concentrations on the physicochemical properties of myosin gels such as gel strength WHC and the rheology properties is investigated The status of water in the myosin gel is further revealed by low‐field nuclear magnetic resonance (LF‐NMR)

In this study the effect of a gel-forming β-glucan curdlan on set yogurt fortification was investigated in the level of 0 1% 0 2% and 0 5% (w/w) The cell viability in curdlan-fortified yogurt ranged from 88 3 7 3% to 93 1 3 8% suggesting well compatibility of curdlan with the yogurt starter cells

The rheological properties of a carboxylic curdlan bearing a β-1 3-polyglucuronic acid structure were investigated as a function of concentration and temperature Carboxylic curdlan solutions exhibited shear thinning behavior that became more evident with increasing concentration This

Dec 14 2014Hydrocolloids are macromolecular carbohydrates that are added to many foodstuffs to achieve the appropriate rheological and textural properties and to prevent synersis or to increase the viscosity and stability of foodstuffs In this study the effect of different thermal treatments (25 50 75 100 and 121C for 20 min) and freezing treatments (−18 and −25 C for 24 h) on rheological

The objectives of the present study were to investigate the rheological and physicochemical characteristics of commonly used food hydrocolloids and determine their synergistic effects with guar gum and establish relationship between different physicochemical and rheological characteristics using PCA method and viscous synergism index 2

Thermal treatments In order to study the effect of heat treatment on rheological textural and color properties of basil seed gum the solution was poured into test tubes and heat effect was evaluated at five levels including 25 (UT) 50 75 100 and 121 C (T1-T4) for 20 min Allthermal treatments were conducted in water bath except 121 C that was carried out in an autoclave

The non-Newtonian properties of activated sludge (AS) suspension lead to transfer limitations (oxygen substrate) and operation difficulties in Waste Water Treatment Plants (WWTP) The current approach involves assuming the sludge behaves like water on a rheological point of view and then oversizing pumping and aeration devices which represent over 60% of the operating cost in WWTP The

The apparent viscosity rheological properties during heating a To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process

Effects of curdlan on the texture and structure of Alaska

The effects of curdlan (2% 3% and 4%) on the gel properties of Alaska surimi using high-temperature treatment were examined in this study Curdlan treatment improved the gel strength of surimi in a concentration-dependent manner Based on the results of dynamic rheology and differential scanning

Jun 12 2018C group showed the highest firmness which increased as more curdlan was added while TC and control showed similar results Tensile strength of TC (2 3–2 7 N cm − 2) was higher than that of the control or C (2 0 N cm − 2) Our results revealed that curdlan can be used to lower the amount of tapioca starch during the process of making tofu

Mar 03 2014Curdlan is a bacterial polysaccharide that has been of significant recent interest due to its interesting and valuable rheological properties and its inherent bioactivity The simple (1→3)-β-glucan homopolymeric unbranched structure of curdlan is conducive to enhanced solubility relative to many other abundant natural polysaccharides thus providing alternatives for processing the polymer

Nov 29 2016The effects of microbial polysaccharides xanthan and curdlan on the pasting viscoelastic properties and retrogradation of rice starch were studied The additions of xanthan and curdlan increased the peak viscosities and decreased the final viscosities

The apparent viscosity rheological properties during heating and [] Read more Read more To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process

Rheology (/ r iː ˈ ɒ l ə dʒ i / from Greek ῥέω rhō 'flow' and -λoγία -logia 'study of') is the study of the flow of matter primarily in a liquid or gas state but also as soft solids or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force Rheology is a branch of physics and it is the science