RT Journal Article
T1 Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions
A1 Martín Alfonso, José Enrique
A1 Cuadri Vega, Antonio Abad
A1 Berta, Marco
A1 Stading, Mats
AB The influence of concentration on the shear and extensional rheology properties of aqueous solutions of xanthanand guar gums was studied in this work. Shear rheology involved small amplitude oscillatory shear (SAOS), flowcurves and transient flow, while the extensional rheology was analyzed using hyperbolic contraction flow. Inaddition, the mechanical properties during solutions manufacture were monitored in situ through the evolutionof torque with processing time by mixing rheometry. The results showed that the hydrocolloids exert a greatinfluence on the process rheokinetics and on the resulting rheological response. SAOS tests showed that thexanthan gum solutions behaved as weak gels, whereas guar gum solutions suggest the presence of entanglementand the formation of a viscoelastic, gel-like structure. All the systems exhibited shear-thinning behaviour. Guargum solutions obeyed the Cox-Merz rule, with some divergence at high rates for the more concentrated solu tions, while the Cox-Merz rule was not followed for xanthan gum in the range of concentration studied. Theextensional viscosity exhibited an extensional-thinning behaviour within the strain range used and all solutionswere characterized by a high Trouton ratio.
PB Elsevier
SN 10.1016/j.carbpol.2017.10.057
SN 0144-8617
SN 1879-1344 (electrónico)
YR 2018
FD 2018
LK https://hdl.handle.net/10272/22939
UL https://hdl.handle.net/10272/22939
LA eng
NO Martín-Alfonso, J. E., Cuadri, A. A., Berta, M., & Stading, M. (2018). Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions. In Carbohydrate Polymers (Vol. 181, pp. 63–70). Elsevier BV. https://doi.org/10.1016/j.carbpol.2017.10.057
NO J.E. Martín-Alfonso received a Postdoctoral Research Grant from “Ayudas para estancias de investigación postdoctorales” Programme of Campus de Excelencia Internacional Agroalimentario (ceiA3). The authors gratefully acknowledge their financial support.
DS Repositorio Institucional de la Universidad de Huelva
RD 30 may 2026