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By Andrea Pazienza

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6: 1. Interpenetrating network where each biopolymer gels individually, forming independent networks that interpenetrate each other. 2. Coupled separated network where biopolymers form a single network characterized by covalent bonds, and/or ionic interactions, or cooperative junction zones. 6 Three possible network topologies for binary gelling systems. (with permission from Richardson and Kasapis, 1998). Rheology and Food Microstructure Chapter | 2 23 3. Phase separated network where the concentration of the two distinct biopolymers is higher than the critical concentration.

1). 2 Schematic plot of zero-shear specific viscosity, ηsp versus dimensionless overlap parameter c[η] in a bilogarithmic plot for random coil polysaccharide solutions. where k is a constant parameter with the dimensions of time and m is a dimensionless constant. They are also known as the viscosity coefficient and the index power of the curve, respectively. When η0 > η∞ and η∞ is small, the Cross equation represents a power law relationship (Eq. 2). The Cross equation generally describes well the shear-rate dependence of aqueous solutions.

Additionally, typical results of extensional flow measurements of polymer solutions, emulsions, and other fluids are also discussed (Chapter 6). Food texture has recently been correlated with oral sensory perception. The basic assumptions of this approach are that an eating process is a destructive process involving deformation, flow, fracturing and breaking of the food, and that texture is brain interpretation of the oral sensation of material’s responses and resistances against such deformations.

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