Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/19908

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dc.contributor.authorMoreira, R.-
dc.contributor.authorChenlo, F.-
dc.contributor.authorSilva Blanco, C.-
dc.contributor.authorTorres, M. D.-
dc.contributor.authorDiaz-Varela, D.-
dc.contributor.authorHilliou, L.-
dc.contributor.authorArgence, H.-
dc.date.accessioned2012-07-17T10:09:58Z-
dc.date.available2012-07-17T10:09:58Z-
dc.date.issued2012-
dc.identifier.issn0268-005Xpor
dc.identifier.urihttps://hdl.handle.net/1822/19908-
dc.description.abstractSurface tension and refractive index of guar gum (GG) (up to 0.97% w/w) and tragacanth gum (TG) (up to 1.41% w/w) aqueous dispersions were determined for systems with only one and both gums (mixtures) (up to 1.25% w/w). Experimental determinations were carried out from 5 to 30 C for surface tension and from 10 C to 40 C for refractive index. For mixtures, the effect of polymer ratio (1:3, 1:1 and 3:1) was analyzed at different total gum concentration and temperature. GG showed lower surface activity and refractive index than TG at the same experimental condition. Models for the estimation of surface tension and refractive index as function of gum concentration and temperature were proposed and satisfactorily tested. Both physical and optical properties, in the tested gum concentration range, allowed the determination of different behaviour for both gums because of a critical aggregation concentration for TG dispersions while this phenomenon was not observed for GG.por
dc.description.sponsorshipFEDER - CTQ 2010-15309/PPQpor
dc.description.sponsorshipMinisterio de Educación y Ciencia of Spain - FPU (AP 2007-04397)por
dc.language.isoengpor
dc.publisherElsevier 1por
dc.rightsrestrictedAccesspor
dc.subjectModellingpor
dc.subjectHydrocolloidspor
dc.subjectPhysical propertiespor
dc.subjectCritical aggregation concentrationpor
dc.titleSurface tension and refractive index of guar and tragacanth gums aqueous dispersions at different polymer concentrations, polymer ratios and temperaturespor
dc.typearticle-
dc.peerreviewedyespor
dc.relation.publisherversionhttp://www.sciencedirect.com/por
sdum.publicationstatuspublishedpor
oaire.citationStartPage284por
oaire.citationEndPage290por
oaire.citationIssue2por
oaire.citationTitleFood Hydrocolloidspor
oaire.citationVolume28por
dc.identifier.doi10.1016/j.foodhyd.2012.01.007por
dc.subject.wosScience & Technologypor
sdum.journalFood Hydrocolloidspor
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