Structural and Rheological Properties of Gelatin-Carrageenan Mixtures

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dc.authorscopusid57189358970
dc.authorscopusid55211022900
dc.authorscopusid55664718800
dc.contributor.authorTezel, Güler Bengusu
dc.contributor.authorUzuner, Sibel
dc.contributor.authorAkdemir Evrendilek, Gülsün
dc.date.accessioned2024-09-25T19:45:04Z
dc.date.available2024-09-25T19:45:04Z
dc.date.issued2019
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractRheological steady shear and dynamical measurement of gelatin-carragenan (G-CR) 1%, w/v mixtures at mixing ratios of 1:1 and 2:1at pH 7.0 were performed using stress controlled rheometer. The results reveal that Herschel-Bulkley (HB) rheological flow model gives the best fit (R2=0.993) to capture the flow characteristics of highly yielding G-CR mixtures. Carrageenan improves the gel strength of the mixture due to moving towards more elastic modulus (order of G’?103) as compared to gelatin elastic modulus (order of G’?10). At 1.0 % of gum concentration, 2:1 of gum ratio, 13oC of temperature, and pH of 7.0, the gel strength texture for G-CR mixtures were found to be as 4.71 N. Strengthening of gel network structures were also confirmed using SEM analysis of G-CR mixtures. © 2019, TUBITAK. All rights reserved.en_US
dc.description.sponsorshipBAIBU, (2015.09.04.933); YENIGIDAM research center of Bolu Abant Izzet Baysal Universityen_US
dc.identifier.doi10.31202/ecjse.555108
dc.identifier.endpage532en_US
dc.identifier.issn2148-3736
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85120542093en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage525en_US
dc.identifier.trdizinid386593en_US
dc.identifier.urihttps://doi.org/10.31202/ecjse.555108
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/386593
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12834
dc.identifier.volume6en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherTUBITAKen_US
dc.relation.ispartofEl-Cezeri Journal of Science and Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.subjectCarrageenan (CR)en_US
dc.subjectG-CR gel networken_US
dc.subjectGelatin (G)en_US
dc.subjectRheological measurementsen_US
dc.titleStructural and Rheological Properties of Gelatin-Carrageenan Mixturesen_US
dc.title.alternativeJelatin ve Karagenan Karışımlarının reolojik ve yapısal analizleri]en_US
dc.typeArticleen_US

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