Non-Linear Dynamic Viscoelasticity of Xanthan Gum Solutions
Published:01 Jul 2013
J. A. Carmona, P. Ramírez, N. Calero, M. C. García, and J. Muñoz, in Water Contamination Emergencies: Managing the Threats, ed. U. Borchers, J. Gray, K. C. Thompson, K. C. Thompson, U. Borchers, and J. Gray, The Royal Society of Chemistry, 2013, pp. 176-183.
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Xanthan gum is a high molecular-weight polysaccharide, soluble in cold water, and mainly used in the food industry as a thickener and stabiliser. The rheological properties of xanthan gum are therefore of key interest to improve their thickening and stabilising properties. Recently, large amplitude oscillatory shear (LAOS) measurements have been carried out in order to gain a deeper insight into microstructural changes in complex fluids such as xanthan gum solutions. This work has studied the influence of salt concentration on the rheological properties of xanthan gum solutions, comparing the results obtained by means of traditional small amplitude oscillatory shear (SAOS) and LAOS measurements.