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. 2, p. 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 advantages of optical microrheology over classical mechanical experiments such as non-invasive sample access, extremely fast data acquisition time and an extended range of accessible frequencies. This enables us to study the critical power law scaling of G′(ω) and G″(ω) of these weak physical gels in a single experimental run despite the fact that the gelation time is only of the order of a few minutes.
- Faculty
- Faculté des sciences et de médecine
- Department
- Département de Physique
- Language
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- English
- Classification
- Physics
- License
- License undefined
- Identifiers
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- RERO DOC 4183
- DOI 10.1016/j.carbpol.2003.09.003
- Persistent URL
- https://folia.unifr.ch/unifr/documents/299537
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