Search for dissertations about: "mixed gels"

Showing result 1 - 5 of 19 swedish dissertations containing the words mixed gels.

  2. 1. Rheological Behaviour of Biopolymer Gels in Relation to Structure

    Author : Mats Stading; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; particulate gels; fine-stranded gels; mixed gels; biopolymer gels; inhomogeneous gels; rheological properties; rheological behaviour;

    Abstract : The rheological behaviour of biopolymer gels with different network structures was studied to elucidate how the structure of the gel influences its rheological properties. Non-destructive viscoelastic measurements and fracture techniques were used. READ MORE

  4. 2. Phase Distribution of Mixed Biopolymer Gels in Relation to Process Conditions

    Author : Pernilla Walkenström; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; gelatin; whey protein; phase distribution; shear; high pressure; rheological properties; microstructure; mixed gels;

    Abstract : The influence of various process parameters on the microstructure and rheological properties of pure and mixed gels of gelatin and whey proteins has been investigated. Gelatin is a cold-set protein and whey proteins are a group of thermo-set globular proteins. Depending on the charge present, whey proteins can form two types of gel structures. READ MORE

  5. 3. Rheology and Microstructure of Mixed Biopolymer Gels

    Author : Leif Lundin; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; carrageenan; microstructure; rheology; xanthan; PCA; polysaccharide mixture; locust bean gum; transmission electron microscopy TEM ; multivariate analysis; viscoelastic measurements; PLS;

    Abstract : The viscoelastic behaviour of biopolymer mixtures showing synergism was investigated under different physicochemical conditions using small deformation oscillatory measurements. In addition, the rheological properties of binary polysaccharide mixtures were related to the microstructure as observed using transmission electron microscopy. READ MORE

  6. 4. Texture and microstructure of legume-based mixed gels

    Author : Mathias Johansson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : Reducing consumption of animal-based proteins by shifting to plant-based alternatives can significantly reduce of the environmental impact of food consumption. Faba bean and pea are protein-rich crops which could act as local plant protein sources in cool climate regions such as Sweden. READ MORE

  7. 5. Polymer Gels and their Interactions with Ionic Surfactants

    Author : Olof Rosén; Fysikalisk kemi; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Physical chemistry; Polymer-Surfactant Interactions; Modified Polymers; Binding Isotherm; Polymer Gels; Swelling Isotherm; Fysikalisk kemi;

    Abstract : The response on chemically crosslinked gels and polymer solutions on the addition of ionic surfactants and/or addition of salt at different temperatures have been studied. All polymers studied are water soluble and slightly hydrophobic or hydrophobically modified. READ MORE