Elastic reinforcement and yielding of starch-filled lipid gels

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Elastic reinforcement and yielding of starch-filled lipid gels
 
Macias-Rodriguez, Braulio A.; Velikov, Krassimir P.
(2022) Food Structure, volume 32, pp. 1 - 8
(Article)
Abstract
Many foods involve complex suspensions of assorted particles in a Newtonian liquid or viscoelastic medium. In this work, we study the case of suspensions of non-Brownian non-interacting rigid particles: starch, embedded in a soft solid: a colloidal lipid gel. We relate the macroscopic properties of the suspensions to the mechanics ... read more
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Keywords: Colloidal, Gel, Granular, Lipid, Random-closed-packing, Starch, Food Science, Bioengineering, Applied Microbiology and Biotechnology
DOI: https://doi.org/10.1016/j.foostr.2022.100257
ISSN: 2213-3291
Publisher: Elsevier BV
Note: Funding Information: The authors thank Ziya Lan and Ruud den Adel for conducting part of the rheological experiments, and X-ray diffraction measurements, respectively, presented in this work. Robert Farr is also acknowledged for providing us with the “SpherePack1D” code used to calculate ϕ rcp , and for useful discussions. We also thank Professor Daniel Bonn for his insights while preparing this article. This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No. 798917 . Funding Information: The authors thank Ziya Lan and Ruud den Adel for conducting part of the rheological experiments, and X-ray diffraction measurements, respectively, presented in this work. Robert Farr is also acknowledged for providing us with the ?SpherePack1D? code used to calculate ?rcp, and for useful discussions. We also thank Professor Daniel Bonn for his insights while preparing this article. This project has received funding from the European Union's Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No. 798917. Publisher Copyright: © 2022 The Authors
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