Influence of the Fluidity of Water within a Hydrogel Model on Its Physical Parameters(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
Various physical parameters of a hydrogel model were determined, in order to investigate the influence of the fluidity of water within food hydrogels on their elasticity. As the hydrogel model, a perforated tennis ball filled with various concentrations of polyethylene glycol 600 (PEG) was used. Upon raising the PEG concentration, the elastic modulus and viscosity of the model obtained by force-deformation measurements were increased. The instantaneous elastic modulus and viscosity obtained by stress-relaxation and the creep measurements were increased. From these results, the visco-elasticity of the food hydrogels is presumed to have been influence by the fluidity of water within the gels.
- 社団法人日本農芸化学会の論文
- 1989-04-23
著者
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Niwa E
Mie Univ. Mie Jpn
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Niwa Eiji
Faculty Of Bioresources Mie University
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Nakayama Tsutomu
Faculty Of Fisheries Mie University
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NAKAYAMA Teruo
Faculty of Bioresources, Mie University
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Kanoh S
Mie Univ. Mie Jpn
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Kanoh S
Univ. Tokyo Tokyo Jpn
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Kanoh Satoshi
Faculty Of Fisheries Mie University
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Kanoh Satoshi
Faculty Of Bioresources Mie University
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CHEN En-sheng
Faculty of Fisheries, Mie University
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Chen En-sheng
Faculty Of Bioresources Mie University
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Nakayama Teruo
Faculty Of Bioresources Mie University
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