Functional properties and characterization of gels
Natural biopolymer gels for food product formulation
Article REF: J2220 V1
Functional properties and characterization of gels
Natural biopolymer gels for food product formulation

Authors : Camille MICHON, Véronique BOSC, Gérard CUVELIER

Publication date: September 10, 2010 | Lire en français

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5. Functional properties and characterization of gels

5.1 Rheology

Gels are often defined as liquids that do not flow on the time scale of their use. They therefore exhibit solid behavior when at rest. They are characterized not only by their firmness (measured under non-destructive conditions) but also by their breaking properties.

  • The intrinsic rheological properties of the gel can be characterized using measurements carried out at small deformations, i.e. under conditions that do not modify the structure of the gel by the measurement.

    A very simple and quick test consists of subjecting the gel to a small amplitude uniaxial deformation (non-destructive) and continuing to measure the gel's resistance to this deformation,...

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