| The ability of some biopolymers to form a gel is important in a variety of food applications. The selective mixing of these gelling agents can be used to produce foods with a wide range of textural characteristics. Unfortunately, the majority of research in the area of mixed biopolymer gels has been highly empirical and qualitative in nature, and little success in predicting the gelling ability of mixed systems from the properties of the individual constituents has been achieved. Therefore, for the efficient design and production of a fabricated food based on a mixed biopolymer gel, the need exists for a quantitative approach which would allow for the prediction of the properties of a finished product based on the known physical and chemical attributes of the individual ingredients.A modified Takayanagi approach, relating GThe intrinsic viscosity-molecular weight relationship was an accurate method for determining the polymer-solvent interaction parameters The objective of this research was to provide a means of predicting the storage shear modulus (G... |
