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Phase and Rheological Behavior of High‐Concentration Colloidal Hard‐Sphere and Protein Dispersions
Author(s) -
Loveday S.M.,
Creamer L.K.,
Singh H.,
Rao M.A.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00452.x
Subject(s) - colloid , rheology , volume fraction , globular protein , relaxation (psychology) , phase (matter) , hard spheres , viscosity , materials science , chemistry , chemical physics , chemical engineering , thermodynamics , crystallography , organic chemistry , composite material , physics , psychology , social psychology , engineering
Colloidal hard‐sphere (HS) particles of narrow‐size distribution exhibit crystalline and glassy states beginning at the particle volume fractions φ= 0.494 and φ G = 0.58, respectively. Dynamic rheological data on the dispersions were strongly modified to solid‐like behavior as φ approached φ G . In addition, cooperative motion in structural relaxation has been observed microscopically in the colloidal dispersions near the glassy state. Very high viscosities and glassy states were also found in high‐concentration dispersions of sodium caseinate and the globular proteins: bovine serum albumin and β‐lactoglobulin. Viscosity models developed for HS dispersions predicted accurately the trends but not the absolute values of protein dispersions. Dispersions of food colloidal particles may be employed in studies, in which volume fraction is the thermodynamic variable, for understanding the relaxation and transport processes related to 1st‐order and colloidal glass transitions.