流变学
卡拉胶
结冷胶
多糖
粘度
化学工程
化学
材料科学
复合材料
有机化学
食品科学
工程类
作者
None Richa,Anirban Roy Choudhury
标识
DOI:10.1016/j.ijbiomac.2023.124057
摘要
The current study focused on analysing and predicting the effect of physicochemical parameters on the rheological properties of the novel polysaccharide-based bigel. This is the first study to report a bigel fabricated entirely from polysaccharides and develop a neural network to predict the modulation in its rheology. This bi-phasic gel had gellan and κ-carrageenan as the constitutive elements in the aqueous and the organic phase, respectively. Physicochemical studies revealed the influence of organogel in eliciting high mechanical strength and smooth surface morphology to the bigel. Furthermore, variation in physiochemical parameters indicated the bigel's inertness towards change in pH of the system. However, variation in temperature led to a noticeable change in the rheology of the bigel. It was observed that after gradual decline, the bigel regained its original viscosity as the temperature increased beyond 80 °C. Insights from this study can pave way for the development of highly-stable polysaccharide bigels.
科研通智能强力驱动
Strongly Powered by AbleSci AI