Structuring of biopolymer products - Rheological properties of (semi-solid) food products - Rheological properties of mixed blends

7 important questions on Structuring of biopolymer products - Rheological properties of (semi-solid) food products - Rheological properties of mixed blends

What happens in a very high biopolymer concentration (> 30%)?

Hardly any mixing occured

In which ways can a protein blend react to the applied forces?

  • Isostress
  • Isostrain
  • Bi-continuous

When is an isostress regime suitable?

To describe a blend with a dispersed phase with a high viscosity
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When is an isostrain regime suitable?

To describe the behaviour of a dispersion in which the moduli of both phases are similar or the dispersed phase is weaker

When is a bi-continuous regime suitable?

When both phases form a continuous phase and therefore contribute more equals to the final product properties

What does a biopolymer blend consist of?

2 phases, each with one main component and traces of the other

How can the water content in biopolymer blends be quantified?

Nuclear Magnetic Resonance (NMR)

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