Molecular order versus vitrification in high-sugar blends of gelatin and kappa-carrageenan.

@article{Kasapis1999MolecularOV,
  title={Molecular order versus vitrification in high-sugar blends of gelatin and kappa-carrageenan.},
  author={Stefan Kasapis and Insaf M Al-Marhoobi and Persephoni Giannouli},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 12},
  pages={4944-9}
}
The understanding of synthetic polymer viscoelasticity was applied to the small deformation properties of high-sugar gelatin and kappa-carrageenan mixtures. The glass transition zone in sugar/gelatin mixtures exhibited a dominant liquid-like response, which was followed by the method of reduced variables. The glass transition temperature predicted by the WLF/free volume approach coincided with the crossover of storage and loss modulus at the onset of the glassy state. The viscoelastic spectrum… CONTINUE READING