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    Home > Food News > Food Articles > Non-linear fluid behavior of non-versal emulsion gels made from natural supermolecule gels was studied by large amplitude oscillating shearing

    Non-linear fluid behavior of non-versal emulsion gels made from natural supermolecule gels was studied by large amplitude oscillating shearing

    • Last Update: 2021-01-12
    • Source: Internet
    • Author: User
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    Highlights:
    prepared a bistructure emulsion gel based on a mixture of glycerin (glycyrrhizic acid, GA) nanofibers and glutalitol-glucovin;
    microstructure of emulsion gel is closely related to sterol concentration;
    used LAOS experiments to study the nonlinear rheumogenic behavior of emulsion gel;
    osmotic emulsion gel has high elasticity and resistance to large deformation.
    The Food Protein and Collusion Laboratory, School of Food Science and Engineering, South China University of Technology,
    Qing Li, Mengyue Xu and Xiaoquan Yang of the Key Laboratory for Green Processing and Product Safety of Natural Products in Guangdong Province,
    using small amplitude oscillatory shears (SAOS) and Large amplitude oscillatory shear (LAOS) studied the linear and nonlinear rheosphagic behavior of non-versal emulsion gels made from natural glycice (glycyrrhizic acid, GA) nanofibers and glutasterol-glucovin mixtures (glycol). The nonlinear flow response was analyzed qualitatively using the normalized Lisajous-Bowditch curve. The microstructure of emulsified gel mainly depends on the concentration of sterols in the oil phase, at 10% to 20% concentration of sterols, due to the partial condensation of droplets, the gel presents a mesh structure of osmosis isolation, and at 30% of the sterol concentration, the gel presents a clogging transition state without condensation. Differences in microstructures lead to differences in linear and nonlinear viscosity behavior of emulsion gels. SAOS experiments show that the oil phase structure of sterol significantly improves the viscosity elasticity of GA nanofiber emulsion gel, and the permeable emulsion gel shows higher elasticity, lower damping factor and frequency power index than blocked emulsion gel. The cross strain data, phase angle and normalized Lisajous-Bowditch curve data from the LAOS experiment further show that emulsion gels with permeable isolated mesh structures have higher structural elasticity and are therefore more resistant to large deformations than samples with blocked or oil-free phase structures, possibly due to the slow relaxation of rigid, fluid dynamics-interacting clusters of partially condensed liquid droplets. These findings may help design new emulsion gels based on all-natural and sustainable structural units with specific texture and functional characteristics for food, cosmetic and pharmaceutical applications.
    Professor Yang Xiaoquan is currently a professor in the School of Food Science and Engineering of South China University of Technology, deputy director of the National Engineering Laboratory for Deep Processing of Wheat and Corn, deputy director of the Engineering Research Center of the Ministry of Education for deep processing of starch and plant protein, and deputy director of the Key Laboratory for natural product utilization and product safety in Guangdong Province. Academic part-time mainly includes the China Grain and Oil Society Food Branch Executive Director, China Food Science and Technology Association Functional Food Branch and Soybean Food Branch Executive Director, Guangdong Nutrition Society Executive Director, "China Grain and Oil Journal" editorial board, and
    ACS Appl. Mater. Interfaces

    J. Agric. Food Chem.

    。 Food Hydrocolloids is
    reviewers
    international journals such as
    , Andy JaOCS Anders.
    professor Yang Xiaoquan has long been engaged in the research and development of plant protein, especially soybean protein, in this field to preside over and participate in the "863 Plan", "12th Five-Year Plan" scientific and technological support and the National Natural Science Foundation, public welfare industry science and technology special national scientific research projects, including "special pathology period nutrition function food special ingredients research", "anti-extreme environmental protein processing technology research and industrialization", "special population food (middle-aged, infant) quality improvement special protein ingredients key technology research" and other projects. In 2011 and 2015, respectively, won the National Science and Technology Progress Award twice (ranked second). At present, SCI has published more than 100 papers (more than 80 authors), he cited more than 1600 times, into the agricultural science ESI global ranking of 1%, ranked 190. 15 patents granted for plant proteins such as soy protein.
    article "Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators" was published online in
    Food Research International
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