These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Phase and rheological behavior of high-concentration colloidal hard-sphere and protein dispersions.
    Author: Loveday SM, Creamer LK, Singh H, Rao MA.
    Journal: J Food Sci; 2007 Sep; 72(7):R101-7. PubMed ID: 17995655.
    Abstract:
    Colloidal hard-sphere (HS) particles of narrow-size distribution exhibit crystalline and glassy states beginning at the particle volume fractions phi = 0.494 and phi(G) = 0.58, respectively. Dynamic rheological data on the dispersions were strongly modified to solid-like behavior as phi approached phi(G). In addition, cooperative motion in structural relaxation has been observed microscopically in the colloidal dispersions near the glassy state. Very high viscosities and glassy states were also found in high-concentration dispersions of sodium caseinate and the globular proteins: bovine serum albumin and beta-lactoglobulin. Viscosity models developed for HS dispersions predicted accurately the trends but not the absolute values of protein dispersions. Dispersions of food colloidal particles may be employed in studies, in which volume fraction is the thermodynamic variable, for understanding the relaxation and transport processes related to 1st-order and colloidal glass transitions.
    [Abstract] [Full Text] [Related] [New Search]