Structuring of biopolymer products - Rheological properties of (semi-solid) food products - Rheological properties of mixed blends

7 important questions on Structuring of biopolymer products - Rheological properties of (semi-solid) food products - Rheological properties of mixed blends

What happens in a very high biopolymer concentration (> 30%)?

Hardly any mixing occured
Report

In which ways can a protein blend react to the applied forces?

  • Isostress
  • Isostrain
  • Bi-continuous
Report

When is an isostress regime suitable?

To describe a blend with a dispersed phase with a high viscosity
Report

When is an isostrain regime suitable?

To describe the behaviour of a dispersion in which the moduli of both phases are similar or the dispersed phase is weaker
Report

When is a bi-continuous regime suitable?

When both phases form a continuous phase and therefore contribute more equals to the final product properties
Report

What does a biopolymer blend consist of?

2 phases, each with one main component and traces of the other
Report

How can the water content in biopolymer blends be quantified?

Nuclear Magnetic Resonance (NMR)
Report

The question on the page originate from the summary of the following study material:

  • A unique study and practice tool
  • Never study anything twice again
  • Get the grades you hope for
  • 100% sure, 100% understanding
Remember faster, study better. Scientifically proven.
Trustpilot Logo
  • Higher grades + faster learning
  • Never study anything twice
  • 100% sure, 100% understanding
Discover Study Smart