title: The effect of phase viscosity ratio on the rheology of liquid two phase gelatin-locust bean gum systems.
abstract: The rheological behaviour of liquid two phase gelatin-locust bean gum (LBG) systems, comprising of (a) liquid LBG enriched continuous phase, and (b) flow-deformable gelatin-enriched dispersed particles seems to be determined, at the same phase composition, by phase viscosity ratio (mu). In the mu range from 0.03 to 0.21, viscosity dropped to values noticeably lower (13-40 times) than those of the corresponding LBG solution. Decrease in the viscosity of the mixtures was not observed at mu = 0.5-0.6, corresponding that to the maximum energy scatter inside the droplets, in agreement with Mason's conception of droplet deformation and disruption of liquid Newtonian emulsions.
authors.affiliation: CEQUP/Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua dos Bragas, Portugal.
authors.forename: M M
authors.initials: MM
authors.lastname: Alves
authors.lastname: Antonov YuA
authors.forename: M P
authors.initials: MP
authors.lastname: Gonçalves
mesh_terms: D005685:Galactans; D005780:Gelatin / Q000737:chemistry*; D008351:Mannans; D053149:Plant Gums; D011134:Polysaccharides / Q000737:chemistry*; D012212:Rheology; D014783:Viscosity
chemical_list: D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011134:Polysaccharides; D005780:Gelatin; C017471:locust bean gum