STRUCTURE AND RHEOLOGICAL FUNCTION OF SIDE BRANCHES OF CARBOHYDRATE POLYMERS

Jae-Kwan Hwang, JOZEF L. KOKINI

Research output: Contribution to journalArticle

48 Citations (Scopus)

Abstract

This review consists of two major parts: (1) the rheological theories of branched polymers and (2) the structural features of side branches of carbohydrates and their effects on the rheological properties. The rheological properties influenced by branching are discussed in terms of radius of gyration, intrinsic viscosity, zero‐shear viscosity (ηo), elastic properties represented by the zero‐shear recoverable compliance (Jeo), shear rate dependence of viscosity, extensional viscosity and thermal sensitivity of viscosity. The second part is focused on the structural characteristics of side branches found in four typical branched carbohydrates, i.e., starch (amylopectin), galactomannan, xanthan and pectin, with an emphasis on their contribution to the rheological properties.

Original languageEnglish
Pages (from-to)123-167
Number of pages45
JournalJournal of Texture Studies
Volume22
Issue number2
DOIs
Publication statusPublished - 1991 Jan 1

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Viscosity
polymers
Polymers
viscosity
Carbohydrates
carbohydrates
rheological properties
Amylopectin
xanthan gum
amylopectin
Starch
compliance
pectins
Compliance
shears
branching
Hot Temperature
starch
heat

All Science Journal Classification (ASJC) codes

  • Food Science
  • Pharmaceutical Science

Cite this

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STRUCTURE AND RHEOLOGICAL FUNCTION OF SIDE BRANCHES OF CARBOHYDRATE POLYMERS. / Hwang, Jae-Kwan; KOKINI, JOZEF L.

In: Journal of Texture Studies, Vol. 22, No. 2, 01.01.1991, p. 123-167.

Research output: Contribution to journalArticle

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