- Title
- Rheological properties of suspensions containing cross-linked starch nanoparticles prepared by spray and vacuum freeze drying methods
- Creator
- Shi, Aimin; Li, Dong; Wang, Li-jun; Adhikari, Benu
- Date
- 2012
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/69271
- Identifier
- vital:4751
- Identifier
-
https://doi.org/10.1016/j.carbpol.2012.07.059
- Identifier
- ISSN:0144-8617
- Abstract
- The rheological behavior of suspensions containing vacuum freeze dried and spray dried starch nanoparticles was investigated to explore the effect of these two drying methods in producing starch nanoparticles which were synthesized using high pressure homogenization and mini-emulsion cross-linking technique. Suspensions containing 10% (w/w) spray dried and vacuum freeze dried nanoparticles were prepared. The continuous shear viscosity tests, temperature sweep tests, the frequency sweep and creep-recovery tests were carried out, respectively. The suspensions containing vacuum freeze dried nanoparticles showed higher apparent viscosity within shear rate range (0.1-100 s -1) and temperature range (25-90 °C). The suspensions containing vacuum freeze dried nanoparticles were found to have more shear thinning and less thixotropic behavior compared to those containing spray dried nanoparticles. In addition, the suspensions containing vacuum freeze dried particles had stronger elastic structure. However, the suspensions containing spray dried nanoparticles had more stiffness and greater tendency to recover from the deformation. © 2012 Elsevier Ltd. All rights reserved.
- Relation
- Carbohydrate Polymers Vol. 90, no. 4 (2012), p. 1732-1738
- Rights
- Copyright 2012 Elsevier Ltd.
- Rights
- This metadata is freely available under a CCO license
- Subject
- Rheological behavior; Spray drying; Starch nanoparticles; Suspensions; Vacuum freeze drying
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