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 language | English |
|---|---|
| Pages (from-to) | 123-167 |
| Number of pages | 45 |
| Journal | Journal of Texture Studies |
| Volume | 22 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 1991 Jul |
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All Science Journal Classification (ASJC) codes
- Food Science
- Pharmaceutical Science
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STRUCTURE AND RHEOLOGICAL FUNCTION OF SIDE BRANCHES OF CARBOHYDRATE POLYMERS. / HWANG, JAEKWAN; KOKINI, JOZEF L.
In: Journal of Texture Studies, Vol. 22, No. 2, 07.1991, p. 123-167.Research output: Contribution to journal › Article
TY - JOUR
T1 - STRUCTURE AND RHEOLOGICAL FUNCTION OF SIDE BRANCHES OF CARBOHYDRATE POLYMERS
AU - HWANG, JAEKWAN
AU - KOKINI, JOZEF L.
PY - 1991/7
Y1 - 1991/7
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84981409960&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84981409960&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4603.1991.tb00011.x
DO - 10.1111/j.1745-4603.1991.tb00011.x
M3 - Article
AN - SCOPUS:84981409960
VL - 22
SP - 123
EP - 167
JO - Journal of Texture Studies
JF - Journal of Texture Studies
SN - 0022-4901
IS - 2
ER -