Journal article

Tracer microrheology of γ-dodecalactone induced gelation of aqueous starch dispersions

  • Heinemann, Cornelia Laboratory of Food Chemistry and Technology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland
  • Cardinaux, Frédéric Physics Department, University of Fribourg, Switzerland
  • Scheffold, Frank Physics Department, University of Fribourg, Switzerland
  • Schurtenberger, Peter Physics Department, University of Fribourg, Switzerland
  • Escher, Felix Laboratory of Food Chemistry and Technology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland
  • Conde-Petit, Béatrice Laboratory of Food Chemistry and Technology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland
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    22.01.2004
Published in:
  • Carbohydrate Polymers. - 2004, vol. 55, no. 155-161
English We have studied the rheological properties of the natural biopolymer system starch in the presence of the gelation inducing flavor compound γ-dodecalactone. From optical microrheology, based on the multiple scattering of laser light (DWS), we deduce the frequency-dependent moduli G(ω) and G″(ω) of the gelling sample over the full frequency range. Our measurements demonstrate the inherent... Show more…
Faculty
Faculté des sciences
Department
Physique
Language
  • English
Classification
Physics
License
License undefined
Identifiers
Persistent URL
https://folia.unifr.ch/unifr/documents/299537