Rheology of biopolymer stabilized emulsions

Abstract

In this work, the viscous and viscoelastic responses of food emulsions stabilized by proteins are studied. The damping function determined from the relaxation modulus, together with the relaxation spectrum calculated from the dynamic modulus, allowed a prediction of the material response under steady-state conditions by applying the Wagner model. On the other hand, the study of the evolution of the microstructure of these systems under shear allows to explain the behavior observed in steady-flow tests, as well as the lack of concordance between experimental an predicted values.

Keywords

• biopolymer
• emulsion
• spectrum
• viscoelasticity.